Spicy But Juicy Chili Shrimp With Tomato

• 250 grams Shrimp (with shells)
• 1 large Tomato
• 15 cm Japanese leek (minced)
• 1 tbsp Sake
• 2 tsp Katakuriko
• 1 clove / piece of each Garlic, ginger (finely chopped)
• 1 to 2 teaspoons Doubanjiang
• 2 tbsp Sesame oil
• 200 ml Water
• 3 tbsp Ketchup
• 1 tsp Chinese soup stock (granules)
• 1 tsp Soy sauce
• 1/2 tsp Sugar

1. Shell the shrimp, make a cut into the back to remove the veins, and rub with seasoning.
2. Cut the tomato in half vertically, and then cut again into eighths.
3. Heat oil (not listed) in a pan, quickly saute the shrimp so that they just change color, and remove from the pan.
4. Give the pan a quick wipe, add in all of the ingredients for the chili sauce and cook over a low heat until aromatic.
5. Add in all of the ingredients for the Step 2 chili sauce, and bring to a boil over high heat (the shrimp will cook through in this step).
6. Thicken with katakuriko.
7. Add tomatoes and onions for the finishing touch, quickly saute together, and it's done!
8. It goes perfect with white rice, but it has tomatoes, so I recommend serving with pasta.

shrimp, tomato, sake, katakuriko, garlic, doubanjiang, sesame oil, water, ketchup, chinese soup stock, soy sauce, sugar

Taken from cookpad.com/us/recipes/155722-spicy-but-juicy-chili-shrimp-with-tomato (may not work)