Shrimp Chili
The plump shrimp and sweet and spicy sauce are the highlights. You can substitute chili bean paste with gochujang, and add more ketchup to adjust the spiciness
How to make it
1
Peel the shrimp, remove the vein, rub with salt and sake, and coat with potato starch
2
Heat oil in a frying pan and fry the shrimp lightly until they change colour and remove from the pan
3
In the same pan, fry the garlic, ginger, green onion, and chili bean paste until fragrant
4
Add ketchup and chicken stock, bring to a light boil and adjust the flavor
5
Add the shrimp back into the sauce and simmer over low heat until thickened
6
Serve in a bowl and sprinkle with chopped green onions to taste
material
-
- shrimp
- 200g
-
- Long onion
- 1/2
-
- ginger
- 1 piece
-
- garlic
- 1 piece
-
- ketchup
- 3 tablespoons
-
- Bean paste sauce
- 1 tsp
-
- Chicken stock diluted with water
- 100ml
-
- potato starch
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- salt
- A little
-
- Salad oil
- 1 tablespoon
[PR]
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