Shrimp in Chili Sauce. Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a Keywords: Asian Chilli Garlic Shrimp, Chilli Garlic Prawns, Prawn recipe. I The Asian chili garlic prawns were just amazing.
What to dip coconut shrimp in: These definitely need some sort of sauce, and my. This chili shrimp recipe is made of shrimp, Thai sweet chili sauce and lime. To spice up the heat level, I added some Roaster brand chili garlic sauce. You can have Shrimp in Chili Sauce using 23 simple ingredients and 9 easy steps. Learn how to achieve this tasty food.
Ingredients of Shrimp in Chili Sauce
- Prepare 16 of Shrimp (black tiger or similar).
- You need 1 tbsp of Doubanjiang.
- Prepare 10 of cm's worth Finely chopped Japanese leek.
- It’s 1/2 of clove's worth Finely chopped garlic.
- Prepare 1 of thumtip's worth Finely chopped ginger.
- You need 100 ml of Chicken bone soup.
- It’s 1 tbsp of Shaoxing wine.
- Prepare 1 tbsp of Vinegar.
- Prepare 1 of Katakuriko mixed with water.
- It’s 1 tbsp of Sesame oil.
- You need 1 of Green onions.
- It’s 2 tbsp of Oil.
- It’s of Sauce.
- You need 1 tbsp of Sugar.
- Prepare 2 tbsp of Ketchup.
- You need 1 tsp of Soy sauce.
- Prepare 1 dash of Pepper.
- You need of To season the shrimp.
- It’s 1 tsp of Salt.
- It’s 1 tbsp of each Katakuriko + water.
- Prepare 1 tbsp of Egg white.
- It’s 1 tsp of Katakuriko.
- It’s 1 tbsp of Oil.
The shrimp is spicy, sticky, sweet and savory, with the citrusy tang of lime juice. The Thai chili sauce adds savoriness and heat to the sweet orange marmalade and the spicy-sweetness of the dip is addictively good. Microwaved shrimp are often rubbery, and the coconut-Panko coating loses its crispness. Shrimp in Chili Sauce is a recipe one can make in Cooking Mama: Cook Off.
Shrimp in Chili Sauce step by step
- Peel the shrimp, remove the legs and tail, and devein..
- Sprinkle the shrimp with 1 teaspoon of salt, and rub the salt in well until the surface of the shrimp gets slimy. Add katakuriko and water and keep on rubbing the shrimp. Wash the katakuriko and salt, and pat the shrimp dry..
- Add the egg white to the shrimp and massage it in. Add 1 teaspoon of katakuriko, and mix until it has dissolved and there's no flouriness. Put in 1 tablespoon of oil and mix. Refrigerate to let the flavors meld..
- Finely chop the Japanese leek, garlic and ginger. Combine the sauce ingredients..
- Take the shrimp out of the refrigerator before they're cooked so that they can come back to room temperature. Slowly fry them in about 140°C oil one by one, until they are about 70% cooked..
- Set a pan or wok over low heat, add 2 tablespoons of oil and stir fry the doubanjiang. Add the combined flavoring ingredients, leek, garlic and ginger. Pour the soup stock and Shaoxing wine in along the sides of the pan..
- When the pan comes to a boil, add the shrimp. When the pan comes back to a boil, turn the heat down and mix in the katakuriko and water to thicken the sauce..
- When the sauce is as thick as you want it to be, add 1 tablespoon of sesame oil plus 1 tablespoon of vinegar to finish. Mix everything up lightly. Transfer to a serving plate and garnish with chopped green onion..
- Boil the shrimp shells to extract a delicious stock from them before discarding them. Use the stock to make delicious miso soup..
This recipe is classified as Chinese in Cooking Mama: Cook Off. Known in Japan as ebi chiri, this recipe mimics the cuisine of the Sichuan province, a famous style in China for its use of spiciness and pungency in its dishes. On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. —Arlene Erlbach, Morton Grove, Illinois. This Thai-style shrimp dish, for example, is easy to make at home and you can find all the ingredients at your neighborhood supermarket.