Shrimp chili sauce
A spicy, authentic Chinese chili sauce with a fragrant shrimp aroma. (We recommend using sashimi-grade shrimp.)
How to make it
1
Drain the water from the prepared shrimp, make a slit in the back with a knife, and coat with potato starch. Use with the shell on
2
Heat the oil to 190℃ and deep fry the shrimp for about 20 seconds. The shrimp should be half cooked inside
3
Heat 1 tablespoon of scallion oil in a frying pan and fry the chopped white onion, ginger, and garlic. Once fragrant, add the ingredients in order (A) and mix well
4
Add the fried shrimp to [3] and stir-fry until well coated with the sauce. Add the water-dissolved potato starch to thicken the sauce. To finish, add chili oil and fragrant oil around the side of the pot and it's done
Ingredients 2 servings
-
- Prepared head-on shrimp
- 5 fish
-
- potato starch
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Scallion oil
- 1 tablespoon
-
- Chop white leeks
- 30g
-
- Chop ginger
- 10g
-
- Chop garlic
- 10g
-
[A]
- Bean paste sauce
- 1 tsp
-
- ketchup
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 60cc
-
- sugar
- 2 tsp
-
- salt
- 1/4 tsp
-
- Water-soluble potato starch
- 1 tsp
-
- Chili oil (chili oil) for finishing
- 1 tsp
-
- For finishing persimmon
- 1 tsp
[PR]
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