Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, "shrimp" in chili sauce with atsuage and chinese cabbage. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:

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

So that’s going to wrap it up for this special food "shrimp" in chili sauce with atsuage and chinese cabbage recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!