Step-by-Step Guide to Prepare Favorite Shrimp In Chili Sauce (Low-Calorie Chinese)

Shrimp In Chili Sauce (Low-Calorie Chinese)
Shrimp In Chili Sauce (Low-Calorie Chinese)

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, shrimp in chili sauce (low-calorie chinese). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Shrimp In Chili Sauce (Low-Calorie Chinese) is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Shrimp In Chili Sauce (Low-Calorie Chinese) is something which I’ve loved my entire life.

I use my homemade chili garlic sauce, though you can use store-bought if you can't find what you need to make the homemade sauce. If using frozen shrimp, thaw the shrimp thoroughly before using. A wide variety of chili shrimp sauce options are available to you, such as.

To begin with this particular recipe, we have to first prepare a few components. You can have shrimp in chili sauce (low-calorie chinese) using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Shrimp In Chili Sauce (Low-Calorie Chinese):
  1. Prepare 200 to 250 grams Peeled shrimp
  2. Make ready 1/3 Japanese leek (roughly chopped)
  3. Prepare 1 clove Garlic (finely chopped)
  4. Prepare 1 dash Ginger, finely chopped
  5. Get 1 to 1 1/2 tablespoons Katakuriko (to coat the shrimp)
  6. Prepare 1 tbsp Doubanjiang
  7. Make ready 2 tbsp Ketchup
  8. Make ready Combined seasoning ingredients:
  9. Prepare 1 tbsp ● Sake
  10. Make ready 2 to 3 teaspoons ● Sugar
  11. Make ready 1 dash ● Pepper
  12. Prepare 1/2 tsp ● Chinese soup stock (granules)
  13. Take 1 tsp ● Katakuriko
  14. Get 120 ml ● Water
  15. Get 1 dash Salt (for boiling)
  16. Prepare 1 to 2 teaspoons Vinegar (for finish)
  17. Take 1 tsp Vegetable oil (for frying)

This lightened version of low-country shrimp and grits is high on flavor and low in fat and calories. This low-calorie shrimp dish comes together easily and quickly in a skillet and is served over a salad packed with greens and herbs. Low Calorie Dinner Recipe - Garlic Shrimp with Blistered Tomat… Jen Around the World. Shrimp in Chili Sauce is a recipe one can make in Cooking Mama: Cook Off.

Steps to make Shrimp In Chili Sauce (Low-Calorie Chinese):
  1. Make narrow cuts in the leek about halfway through. Make cuts halfway through on the other side too.
  2. Chop it up after making the cuts and you'll end up with very finely minced leek. With this method, the cut end of the leek doesn't spread out so it's really easy to chop.
  3. Combine the doubanjiang and ketchup. Adjust the amount of doubanjiang to taste!
  4. Combine the ● flavoring ingredients. Taste to make sure the flavor is right before adding the katakuriko. If it's not salty enough, add a little soy sauce.
  5. Sprinkle the peeled shrimp with a little sake and salt (neither are listed in the ingredient list), then rinse them well under running water. This removes any fishy smell or dirt.
  6. Pat the shrimp dry carefully with paper towels. Put the katakuriko for the coating and the shrimp in a plastic bag, close it up and shake it to coat the shrimp.
  7. Bring water to a boil and add some salt to it. Boil the shrimp in the salted water. They'll be cooked further when mixed with the sauce, so they only need to be cooked about 80%!
  8. Put a little vegetable oil in a frying pan, add the garlic and ginger, and turn the heat on.
  9. When the garlic and ginger have changed color slightly and are fragrant, add the doubanjiang and ketchup. It will splatter so be careful!
  10. When you stir fry ketchup, the umami and flavor becomes intensified and really delicious. Stir fry it over low heat so that it doesn't burn, then add the chopped leek.
  11. When the leek has cooked through, stir up the combined flavoring ingredients (the katakuriko will have sunk to the bottom) and add it to the frying pan.
  12. When the sauce is bubbling and slightly thickened, add the boiled shrimp. When the shrimp have warmed through, optionally drizzle in some vinegar.
  13. If you stir it too vigorously the coating on the shrimp may fall off, so stir the pan gently up from the bottom. Transfer to serving plates with plenty of sauce, and enjoy.

This recipe is classified as Chinese in Cooking Mama: Cook Off. Known in Japan as ebi chiri, this recipe mimics the cuisine of the Sichuan province, a famous style in China for its use of spiciness and pungency in its dishes. This low-calorie, deliciously filling chili you are sure to enjoy as a main dish! The flavor drowned out the other ingredients. I tried to fix it with Italian bread crumbs and hot sauce.

So that is going to wrap this up with this special food shrimp in chili sauce (low-calorie chinese) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!