Remove the shell, vein, and tail from the shrimp. Sprinkle with salt and rub with katakuriko. Rinse with water and dry.
Lightly sprinkle salt onto Step 1 and then coat with katakuriko (1 teaspoon). Place into a pot of boiling water and boil for 40 seconds.
Drain the water in a colander.
Mince the Japanese leek, ginger, and garlic. Combine the ★ ingredients.
Heat oil in a frying pan and saute the ginger and garlic. Add the doubanjiang and continue cooking. Add the shrimp from Step 3 and cook lightly.
Add the combined ★ ingredients to Step 5.
Add the minced leek to Step 6. When it comes to a boil, stop the heat and add the katakuriko slurry. Stir it quickly to combine and then turn on the heat and continue stirring.
Lastly, swirl in the oil and vinegar and toss.
Shred some lettuce and arrange it on a plate. Place the shrimp with chili sauce on the plate.
You don't have to boil the shrimp in Step 2. You can just coat with the katakuriko and fry. Season with salt before coating with katakuriko.
It's very convenient if you mince the ginger and garlic beforehand and keep some stocked in the freezer.
Story Behind this Recipe
I used to coat the shrimp in katakuriko and then fry them, but then I saw recipe that boiled them so I decided to try it. Since it turned out quite delicious, I've started making this dish that way. These also taste good if you coat the shrimp in tempura coating and fry them, before seasoning them with the sauce. It will become a very filling dish.
Please adjust the amount of doubanjiang to your preferences. Don't boil the shrimp for too long or they will become tough. You can optionally add 1 egg as a topping at the end, which will make the spiciness a bit milder but it will be just as delicious.