Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, "shrimp" in chili sauce with atsuage and chinese cabbage. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something which I’ve loved my whole life.

To begin with this particular recipe, we must first 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. Make ready 1 piece Atsuage
2. Make ready 3 leaves Chinese cabbage
3. Get 1/2 ★ Japanese leek
4. Take 1 clove ★ Garlic
5. Make ready 1/2 plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)
6. Prepare 1 Katakuriko slurry
7. Take Ingredients for the chili sauce:
8. Take 3 tbsp Ketchup
9. Take 1 and 1/2 tablespoons each Sugar, soy sauce
10. Take 2 tsp Doubanjiang
11. Prepare 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 for this special 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’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!