Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, "shrimp" in chili sauce with atsuage and chinese cabbage. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a My Asian Glazed Salmon with a glorious sticky glaze! Or to serve on the side, how about Chinese Fried Tonight I prepared the Asian Chili Garlic Shrimp and it was divine.
"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
- Prepare 1 piece Atsuage
- Make ready 3 leaves Chinese cabbage
- Take 1/2 ★ Japanese leek
- Get 1 clove ★ Garlic
- Take 1/2 plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)
- Get 1 Katakuriko slurry
- Take Ingredients for the chili sauce:
- Prepare 3 tbsp Ketchup
- Get 1 and 1/2 tablespoons each Sugar, soy sauce
- Get 2 tsp Doubanjiang
- Take 200 ml Water
These Chinese cabbage recipes feature the two most well-known varieties, Bok Choy, and Napa Napa cabbage (also called by its Chinese name, sui choy) is stir-fried with chili paste and fresh garlic and Shrimp is paired with bok choy and mushrooms in this easy stir-fry. Now Ebi Chili is one of the most popular Chinese dishes in Japan along with Mapo Tofu. Due to their popularity, both of these sauces are available pre-packaged in Asian supermarkets Because of this I always have a bag of frozen shrimp in my freezer in case I don't have time to stop by a grocery store. Shrimp in Chili Sauce is a recipe one can make in Cooking Mama: Cook Off.
Instructions to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
- Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic.
- Combine all the ingredients for the chili sauce and set it aside.
- Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch.
- Add the white part of the Chinese cabbage and stir-fry until translucent.
- Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
- Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.
- Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done.
This recipe is classified as Chinese in Cooking Mama: Cook Off. Pour in the sauce and thicken it, then add back the shrimp. NOTE: coat the shrimp with cornstarch and flour right before cooking. It will keep the coating extra crispy Need a more complete Chinese takeout-at-home experience? Make these simple dishes below to serve with the chili garlic shrimp Shrimp in Mango Chili Sauce Recipe
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