Shell and devein the shrimp if necessary (cut a notch along the spine of the shrimp and remove the vein).
Combine the ◎ sake and salt in a bowl. Mix in the prawns to season.
Mince the leek and garlic. Combine the ☆ ingredients in a bowl and set aside.
Coat the shrimp in katakuriko and fry in a good amount of oil.
The shrimp will cook a bit more in the sauce, so fry for about 8 minutes.
Remove the shrimp from the pan and absorb the excess oil with paper towels. Add a small amount of oil, and cook the leek and garlic over low heat until aromatic.
Combine the ☆ ingredients and add them to the pan, simmer the mixture over low heat. Add in the cooked shrimp, and cook until the sauce thickens.
Yummy simmering shrimp.
Story Behind this Recipe
Plain shrimp are good, but at our house, we always serve them coated in this delicious chili sauce. We love coated shrimp.
There should be 400 g of shrimp after they have been peeled and deveined. Shrimp become tough and rubbery when overcooked, so please be careful when cooking them. Remove them from the pan once they have changed colour. Because the shrimp are coated in starch, you don't have to add starch dissolved in water to the chili sauce.