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1
Make the combined seasonings.
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2
Finely chop the leek, ginger, and garlic.
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3
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.
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4
Drain the shrimp, add the sake, salt and pepper, and 4 tablespoons of katakuriko
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5
Beat the eggs.
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6
All the prep work is now done.
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7
Heat oil in a wok, and stir fry the ginger and garlic over high heat until fragrant.
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8
Add doubanjiang and stir fry for another minute or so.
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9
Add the combined ingredients from Step 1 and bring to a boil.
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10
Add katakuriko dissolved in water to thicken the sauce.
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11
Turn the heat off.
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12
In a separate frying pan, heat 2 tablespoons of oil and stir fry the shrimp over high heat on both sides.
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13
When the shrimp are cooked, add to the wok from Step 5.
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14
Add another 2 tablespoons of oil to the frying pan where you cooked the shrimp.
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15
Pour in the egg and make soft-set scrambled eggs.
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16
Add scrambled eggs to the wok, and stir together quickly over high heat to finish.
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17
Adjust the amount of doubanjiang to taste.
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18
If making for small children, add a scant 1/2 teaspoon.
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19
If you want it quite spicy, add 2 teaspoons.
