Steps to Make Perfect Fluffy and Yummy Shrimp Chili Sauce and Egg
Hey everyone, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Any-night-of-the-week Fluffy and Yummy Shrimp Chili Sauce and Egg. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Fluffy and Yummy Shrimp Chili Sauce and Egg is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Fluffy and Yummy Shrimp Chili Sauce and Egg using 14 ingredients and 9 steps. Here is how you cook that.
Our family's shrimp with chili sauce has soft fluffy eggs and is mildly spicy. This basic sauce can be used on kara-age or white fish too.
The key is to prep all the ingredients beforehand: mix the sauce, chop the vegetables, and prep the shrimp.
Once you start stir frying, it's very easy. It only takes about 20 minutes for the whole recipe.
You can use this sauce on kara-age or breaded and deep fried white fish too. For 4 servings. Recipe by Naomoka
Ingredients and spices that need to be Make ready to make Fluffy and Yummy Shrimp Chili Sauce and Egg:
- 350 grams Peeled shrimp
- 4 Eggs
- 1 Japanese leek
- 2 knobs/cloves each Ginger, garlic
- 1 tsp Doubanjiang
- The combined seasonings
- 200 ml Water
- 1/2 tsp Weipa
- 3 tbsp each Sake, sugar
- 5 tbsp Ketchup
- Prepping the shrimp:
- 1 Salt and pepper
- 4 tbsp Katakuriko
- 2 tbsp Sake
Steps to make Fluffy and Yummy Shrimp Chili Sauce and Egg
- Make the combined seasonings. Finely chop the leek, ginger, and garlic.
- Add 1 teaspoon salt and 2 tablespoons katakuriko (not listed in the ingredients) to the shrimp and rub it in well, then rinse it off with water. Drain the shrimp, add the sake, salt and pepper, and 4 tablespoons of katakuriko
- Beat the eggs. All the prep work is now done.
- Heat oil in a wok, and stir fry the ginger and garlic over high heat until fragrant. Add doubanjiang and stir fry for another minute or so.
- Add the combined ingredients from Step 1 and bring to a boil. Add katakuriko dissolved in water to thicken the sauce. Turn the heat off.
- In a separate frying pan, heat 2 tablespoons of oil and stir fry the shrimp over high heat on both sides. When the shrimp are cooked, add to the wok from Step 5.
- Add another 2 tablespoons of oil to the frying pan where you cooked the shrimp. Pour in the egg and make soft-set scrambled eggs.
- Add scrambled eggs to the wok, and stir together quickly over high heat to finish.
- Adjust the amount of doubanjiang to taste. If making for small children, add a scant 1/2 teaspoon. If you want it quite spicy, add 2 teaspoons.
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