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

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Rinse shrimp; pat dry with paper towels. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil.

Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Whisk in the soy sauce, sweet chili sauce, lime juice, and ginger. Once the cabbage is cooked, add the sauce and shrimp, stirring to combine everything. You can have "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage using 11 ingredients and 7 steps. Here is how you cook that.

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

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

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. The shrimp is spicy, sticky, sweet and savory, with the citrusy tang of lime juice. Popular filling ingredients include pork, shrimp, lamb, green onion, chives, carrots, black fungus, cabbage, etc.

"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..

I love shrimp which is why I have quite a few shrimp recipes here on the blog. However, a few months ago when I was making my famous New Orleans shrimp which is a favorite at my house, I realized I developed a shrimp allergy. In a small bowl, whisk together soy sauce, chili sauce, and brown sugar. Heat sesame oil in a large skillet over medium-high heat. Heat the wok firstly, pour in oil.