Shrimp In Chili Sauce (A Restaurant Dish at Home)

• 300 grams Peeled shrimp
• 1/3 stalk Japanese leek
• 20 grams Ginger
• 1 clove Garlic
• 1 Beaten egg
• 1/4 tsp Salt
• 1 dash Pepper
• 1 tsp Sake
• 1 tbsp Egg white
• 2 tbsp Katakuriko
• 1 tbsp Vegetable oil
• 1 tsp Doubanjiang
• 5 tbsp Tomato ketchup
• 200 ml Chinese soup stock
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 dash Pepper
• 1 Katakuriko slurry

1. Finely chop the leek, ginger and garlic.
2. Combine the shrimp with the salt, pepper, sake, and egg whites in a bowl.
3. Add the katakuriko and oil and mix together.
4. Make the combined seasonings.
5. Put all the ingredients except for the doubanjiang and katakuriko dissolved in water in a bowl and combine.
6. Put a generous amount of oil in a pan and add the shrimp while the oil is still lukewarm.
7. Shallow-fry the shrimp over high heat.
8. When the shrimp have turned red, drain in a colander or sieve.
9. Add a little oil in the pan and stir fry the ginger, garlic and doubanjiang.
10. When it's fragrant, add the leek and continue stir frying.
11. Add the combined seasonings and bring to a boil, then add the fried shrimp.
12. Thicken the sauce with katakuriko dissolved in water, add a beaten egg, stir slowly, and it's done.

shrimp, stalk japanese, ginger, clove garlic, egg, salt, pepper, sake, egg, katakuriko, vegetable oil, doubanjiang, tomato ketchup, chinese soup stock, soy sauce, sake, sugar, pepper, slurry

Taken from cookpad.com/us/recipes/170969-shrimp-in-chili-sauce-a-restaurant-dish-at-home (may not work)