Recipe: Appetizing "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage. Ebi Chiri – Shrimp in Chili Sauce – Cooking Japanese Recipe. Shrimp and Broccoli in Garlic Sauce, one sauce for many dishes 蒜香西兰花炒虾，一调料多用. Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce.

Shrimp in Chili Sauce, often called "Ebi Chili" in Japanese, is stir-fried shrimp in a flavorful ginger-garlic chili sauce. This is not a traditional Japanese dish, but it is one of the most popular kinds of Chinese food for Japanese home cooking, like Gyoza and Mabo Tofu. 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. You can cook "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

1. It’s 1 piece of Atsuage.
2. Prepare 3 of leaves Chinese cabbage.
3. It’s 1/2 of ★ Japanese leek.
4. It’s 1 clove of ★ Garlic.
5. You need 1/2 of plus 1/4 teaspoon ★ Grated ginger (or tubed ginger).
6. It’s 1 of Katakuriko slurry.
7. It’s of Ingredients for the chili sauce:.
8. Prepare 3 tbsp of Ketchup.
9. Prepare 1 of and 1/2 tablespoons each Sugar, soy sauce.
10. It’s 2 tsp of Doubanjiang.
11. You need 200 ml of Water.

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. This recipe is classified as Chinese in Cooking Mama: Cook Off.

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage instructions

1. 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..
2. Combine all the ingredients for the chili sauce and set it aside..
3. 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..
4. Add the white part of the Chinese cabbage and stir-fry until translucent..
5. Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry..
6. Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring..
7. 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..

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. 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