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1
Remove the shell, vein, and tail from the shrimp.
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2
Sprinkle with salt and rub with katakuriko.
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3
Rinse with water and dry.
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4
Lightly sprinkle salt onto Step 1 and then coat with katakuriko (1 teaspoon).
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5
Place into a pot of boiling water and boil for 40 seconds.
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6
Drain the water in a colander.
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7
Mince the Japanese leek, ginger, and garlic.
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8
Combine the ingredients.
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9
Heat oil in a frying pan and saute the ginger and garlic.
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10
Add the doubanjiang and continue cooking.
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11
Add the shrimp from Step 3 and cook lightly.
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12
Add the combined ingredients to Step 5.
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13
Add the minced leek to Step 6.
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14
When it comes to a boil, stop the heat and add the katakuriko slurry.
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15
Stir it quickly to combine and then turn on the heat and continue stirring.
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16
Lastly, swirl in the oil and vinegar and toss.
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17
Shred some lettuce and arrange it on a plate.
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18
Place the shrimp with chili sauce on the plate.
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19
You don't have to boil the shrimp in Step 2.
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20
You can just coat with the katakuriko and fry.
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21
Season with salt before coating with katakuriko.
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22
It's very convenient if you mince the ginger and garlic beforehand and keep some stocked in the freezer.
