Made Simple with Combined Seasoning Base! My Original Chili Shrimp

• 10 large shrimp Shrimp
• 1 Katakuriko
• 1 clove Garlic
• 1 piece Ginger
• 1/2 onion
• 2 tbsp Doubanjiang
• 5 tbsp Ketchup
• 1 tbsp of each Sake, sugar
• 1 tbsp Soy sauce
• 1 Soup stock cube
• 60 ml Water
• 1 tbsp Katakuriko
• 20 grams The flavoring for this time is Chinese Bean Noodles

1. Finely chop the garlic, ginger, and onions.
2. Mix the ingredients together.
3. Prepare the shrimp by rubbing them with salt and katakuriko (not listed), and rinsing in water.
4. Season with a bit of salt and pepper, and sprinkle with 1 tablespoon sake (not listed).
5. Put the shrimp from Step 2 and katakuriko into a plastic bag, and coat by shaking the bag.
6. This time I am using crispy harusame glass noodles.
7. Cut into 5-6 cm pieces, and deep fry.
8. Fry the noodles a bit at a time, drain the oil, and transfer to a plate.
9. Press down on the noodles with kitchen parchment paper to break them up a bit.
10. Heat a generous quantity of oil in a pan, and cook the shrimp through.
11. Take them out on a plate after cooking.
12. Add doubanjiang to the pan from Step 6 and saute the garlic and ginger.
13. Add in the onions once aromatic, and saute some more.
14. Once the onions have become transparent, add the shrimp from Step 6 back into the pan, briskly mix in the sauce, and it is finished once the sauce has thickened.
15. Arrange on top of the fried glass noodles, and enjoy!
16. This is also delicious served with boiled bok choy or shredded cabbage on the side too!

shrimp shrimp, katakuriko, clove garlic, ginger, onion, doubanjiang, ketchup, sugar, soy sauce, cube, water, katakuriko, time

Taken from cookpad.com/us/recipes/170561-made-simple-with-combined-seasoning-base-my-original-chili-shrimp (may not work)