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

Hey everyone, it is Brad, welcome to our recipe site. 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. For mine, I’m gonna make it a bit unique. This will be really delicious.

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:
  1. Make ready 1 piece Atsuage
  2. Take 3 leaves Chinese cabbage
  3. Get 1/2 ★ Japanese leek
  4. Prepare 1 clove ★ Garlic
  5. Take 1/2 plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)
  6. Take 1 Katakuriko slurry
  7. Prepare Ingredients for the chili sauce:
  8. Get 3 tbsp Ketchup
  9. Make ready 1 and 1/2 tablespoons each Sugar, soy sauce
  10. Get 2 tsp Doubanjiang
  11. Take 200 ml Water
Steps 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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