"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage using 11 ingredients and 7 steps. Here is how you can achieve that.

I came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.

Add half of the Japanese leek while stir-frying and add the rest at the end, so you can enjoy both its flavor and its crunchy texture.
The chili sauce can be used for regular shrimp chili as well.
Adjust the amount of doubanjiang to your preference. Recipe by Aroha55

Ingredients and spices that need to be Make ready to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:

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

Instructions to make to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

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.

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So that is going to wrap it up with this exceptional food Steps to Prepare Ultimate "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!