Shrimp in Chili Sauce

• 20 Shrimp
• 1 Frying oil
• 1 and 1/2 teaspoons Doubanjiang
• 1 Katakuriko slurry
• 1/2 tbsp Sesame oil
• 2 tbsp Katakuriko
• 2 tbsp Sake
• 1 pinch Salt
• 1 pinch Pepper
• 1/2 Japanese leek
• 1/2 clove Ginger
• 1 and 1/2 cloves Garlic
• 120 ml Chicken stock
• 4 tbsp Ketchup
• 2 tbsp Sugar
• 3/4 tsp Salt
• 1/2 tsp Oyster sauce

1. Remove the shells and devein the shrimp, then mix together with the marinade until sticky.
2. Combine the seasonings in a bowl.
3. Finely chop the herbs.
4. Fry the shrimp in oil heated to 180C (350F).
5. It takes about a minute and a half for the color to change.
6. Once they're fried, remove from the oil and let the excess oil drip off.
7. Completely coat the pan with the shrimp frying oil before discarding.
8. Then, adding more oil if necessary, heat the herbs over medium heat until they start to smell fragrant.
9. Add the doubanjiang paste and cook until reduced to bring out the spicy flavor.
10. Add the seasonings and bring to a boil before adding the shrimp.
11. Stir in the katakuriko slurry, remove quickly from heat, then swirl in the sesame oil from the edges of the pan.
12. Garnish with broccoli (boiled with salt) or white leeks and it's done.

shrimp, oil, doubanjiang, slurry, sesame oil, katakuriko, sake, salt, pepper, clove ginger, garlic, chicken, ketchup, sugar, salt, oyster sauce

Taken from cookpad.com/us/recipes/154146-shrimp-in-chili-sauce (may not work)