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Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy and authentic shrimp with chili sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Easy and Authentic Shrimp With Chili Sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Easy and Authentic Shrimp With Chili Sauce is something that I have loved my whole life.

Cook prepared shrimp until the color changes, turning a couple of times. Add Chili sauce mixture, and cook until the sauce gets slightly thicker. 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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have easy and authentic shrimp with chili sauce using 16 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Easy and Authentic Shrimp With Chili Sauce:

1. Take 15 Shrimp (8 to 10 cm long with shells on)
2. Make ready 1 dash Salt, pepper, and sake (to flavor the shrimp)
3. Prepare 1 clove Garlic
4. Take ¹⁄₂ knob Ginger
5. Make ready ¹⁄₂ Japanese leek
6. Take 1 tbsp Doubanjiang
7. Prepare 3 tbsp ■ Ketchup
8. Make ready 1 tbsp ■ Sake
9. Prepare 1 tbsp ■ Sugar
10. Make ready ¹⁄₂ tsp ■ Soy sauce
11. Get 1 tsp ■ Chicken soup stock granules
12. Get 1 tbsp ■ Katakuriko
13. Prepare 150 ml ■ Water
14. Get 1 Katakuriko
15. Get 1 Vegetable oil
16. Take 1 Bok choy (optional)

Transfer the peppercorns to a mortar and pestle and grind to a fine powder. I made the Chinese chili garlic shrimp. Add tomatoes, chili sauce, Worcestershire sauce, salt, pepper and hot sauce. Then put on platter, cover with well drained baby shrimp and the rest of the cocktail sauce.

Instructions to make Easy and Authentic Shrimp With Chili Sauce:

1. Remove the shells and tails off the shrimp and de-vein. Rinse the shrimp and pat dry. Flavor with salt, pepper and sake, and let rest.
2. Boil the bok choy and arrange on the serving plate.
3. Finely chop the garlic, ginger, and leek.
4. Mix the ■ together and avoid clumps (if you mix all the ingredients except the water first, then add the water, you can avoid clumps). This is the sauce for the shrimp.
5. Coat the shrimp from Step 1 with katakuriko, and shake off the excess.
6. Heat a generous amount of oil in a pan and cook the shrimp on both sides. When the shrimp cooks, wipe off the excess oil from the pan, leaving about 1 tablespoon.
7. Push the shrimp to the side and the oil to the empty space. Put the doubanjiang in the empty space and stir fry quickly. Add the garlic and ginger and stir fry.
8. When it becomes fragrant, add the leek and stir fry quickly.
9. When the leek is cooked, mix with the shrimp.
10. Give another good stir to the sauce from step 4 and pour into the pan. Stir and simmer.
11. When the sauce comes to a boil and is thickened, the dish is done.
12. Transfer to the serving plate lined with bok choy.

Add tomatoes, chili sauce, Worcestershire sauce, salt, pepper and hot sauce. Then put on platter, cover with well drained baby shrimp and the rest of the cocktail sauce. I added sweet chili sauce to the marinade. The shrimp is mouthwatering, moist, juicy, succulent and bursting with the wonderful flavors of sweet chili, lime juice and garlic. Make a bunch of these shrimp skewers before the end of summer!!

So that is going to wrap this up for this exceptional food easy and authentic shrimp with chili sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!