Fluffy and Yummy Shrimp Chili Sauce and Egg
Fluffy and Yummy Shrimp Chili Sauce and Egg

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fluffy and yummy shrimp chili sauce and egg. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Satisfy Your Cravings With Our Wide Range Of Bright and Bold Flavors. Great recipe for Fluffy and Yummy Shrimp Chili Sauce and Egg. Our family's shrimp with chili sauce has soft fluffy eggs and is mildly spicy.

To get started with this recipe, we must prepare a few ingredients. You can cook fluffy and yummy shrimp chili sauce and egg using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Fluffy and Yummy Shrimp Chili Sauce and Egg:
  1. Take 350 grams Peeled shrimp
  2. Take 4 Eggs
  3. Get 1 Japanese leek
  4. Prepare 2 knobs/cloves each Ginger, garlic
  5. Take 1 tsp Doubanjiang
  6. Get The combined seasonings
  7. Get 200 ml Water
  8. Make ready 1/2 tsp Weipa
  9. Make ready 3 tbsp each Sake, sugar
  10. Take 5 tbsp Ketchup
  11. Get Prepping the shrimp:
  12. Take 1 Salt and pepper
  13. Get 4 tbsp Katakuriko
  14. Make ready 2 tbsp Sake

A healthy and refreshing appetizer with fresh vegetables, meat and or shrimp are wrapped in rice paper. Fresh, easy to make and delicious when served with peanut sauce. Using a spatula, scrape eggs from sides in towards middle of wok. Continue to cook, scraping eggs from sides in towards the middle, until some large fluffy curds have formed and eggs are about halfway cooked.

Steps to make Fluffy and Yummy Shrimp Chili Sauce and Egg:
  1. Make the combined seasonings. Finely chop the leek, ginger, and garlic.
  2. Add 1 teaspoon salt and 2 tablespoons katakuriko (not listed in the ingredients) to the shrimp and rub it in well, then rinse it off with water. Drain the shrimp, add the sake, salt and pepper, and 4 tablespoons of katakuriko
  3. Beat the eggs. All the prep work is now done.
  4. Heat oil in a wok, and stir fry the ginger and garlic over high heat until fragrant. Add doubanjiang and stir fry for another minute or so.
  5. Add the combined ingredients from Step 1 and bring to a boil. Add katakuriko dissolved in water to thicken the sauce. Turn the heat off.
  6. In a separate frying pan, heat 2 tablespoons of oil and stir fry the shrimp over high heat on both sides. When the shrimp are cooked, add to the wok from Step 5.
  7. Add another 2 tablespoons of oil to the frying pan where you cooked the shrimp. Pour in the egg and make soft-set scrambled eggs.
  8. Add scrambled eggs to the wok, and stir together quickly over high heat to finish.
  9. Adjust the amount of doubanjiang to taste. If making for small children, add a scant 1/2 teaspoon. If you want it quite spicy, add 2 teaspoons.

Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Let any excess egg drip back into the bowl, then toss in the panko mixture, pressing the crumbs into the shrimp to adhere. Mix fermented shrimp paste chili sauce and sweet pork. Fry garlic in pork fat until it is fragrant - do not wait until it becomes gold-colored. Add the chili sauce and sweet pork mix; continue frying and adjust flavors to taste.

So that’s going to wrap this up with this exceptional food fluffy and yummy shrimp chili sauce and egg recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!