Easy and Authentic Shrimp With Chili Sauce

• 15 Shrimp (8 to 10 cm long with shells on)
• 1 dash Salt, pepper, and sake (to flavor the shrimp)
• 1 clove Garlic
• 1/2 knob Ginger
• 1/2 Japanese leek
• 1 tbsp Doubanjiang
• 3 tbsp Ketchup
• 1 tbsp Sake
• 1 tbsp Sugar
• 1/2 tsp Soy sauce
• 1 tsp Chicken soup stock granules
• 1 tbsp Katakuriko
• 150 ml Water
• 1 Katakuriko
• 1 Vegetable oil
• 1 Bok choy (optional)

1. Remove the shells and tails off the shrimp and de-vein.
2. Rinse the shrimp and pat dry.
3. Flavor with salt, pepper and sake, and let rest.
4. Boil the bok choy and arrange on the serving plate.
5. Finely chop the garlic, ginger, and leek.
6. Mix the together and avoid clumps (if you mix all the ingredients except the water first, then add the water, you can avoid clumps).
7. This is the sauce for the shrimp.
8. Coat the shrimp from Step 1 with katakuriko, and shake off the excess.
9. Heat a generous amount of oil in a pan and cook the shrimp on both sides.
10. When the shrimp cooks, wipe off the excess oil from the pan, leaving about 1 tablespoon.
11. Push the shrimp to the side and the oil to the empty space.
12. Put the doubanjiang in the empty space and stir fry quickly.
13. Add the garlic and ginger and stir fry.
14. When it becomes fragrant, add the leek and stir fry quickly.
15. When the leek is cooked, mix with the shrimp.
16. Give another good stir to the sauce from step 4 and pour into the pan.
17. Stir and simmer.
18. When the sauce comes to a boil and is thickened, the dish is done.
19. Transfer to the serving plate lined with bok choy.

shrimp, salt, clove garlic, knob ginger, doubanjiang, ketchup, sake, sugar, soy sauce, chicken soup stock granules, katakuriko, water, katakuriko, vegetable oil, bok choy

Taken from cookpad.com/us/recipes/155002-easy-and-authentic-shrimp-with-chili-sauce (may not work)