Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, "shrimp" in chili sauce with atsuage and chinese cabbage. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
- Get 1 piece Atsuage
- Take 3 leaves Chinese cabbage
- Prepare 1/2 ★ Japanese leek
- Prepare 1 clove ★ Garlic
- Prepare 1/2 plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)
- Prepare 1 Katakuriko slurry
- Make ready Ingredients for the chili sauce:
- Make ready 3 tbsp Ketchup
- Get 1 and 1/2 tablespoons each Sugar, soy sauce
- Take 2 tsp Doubanjiang
- Take 200 ml Water
Instructions to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
- Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic.
- Combine all the ingredients for the chili sauce and set it aside.
- Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch.
- Add the white part of the Chinese cabbage and stir-fry until translucent.
- Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
- Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.
- Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done.
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