Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, "shrimp" in chili sauce with atsuage and chinese cabbage. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you can achieve it.

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

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

Instructions 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 this up with this exceptional food "shrimp" in chili sauce with atsuage and chinese cabbage recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!