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1
Peel the shrimp, remove the legs and tail, and devein.
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2
Sprinkle the shrimp with 1 teaspoon of salt, and rub the salt in well until the surface of the shrimp gets slimy.
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3
Add katakuriko and water and keep on rubbing the shrimp.
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4
Wash the katakuriko and salt, and pat the shrimp dry.
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5
Add the egg white to the shrimp and massage it in.
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6
Add 1 teaspoon of katakuriko, and mix until it has dissolved and there's no flouriness.
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7
Put in 1 tablespoon of oil and mix.
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8
Refrigerate to let the flavors meld.
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9
Finely chop the Japanese leek, garlic and ginger.
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10
Combine the sauce ingredients.
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11
Take the shrimp out of the refrigerator before they're cooked so that they can come back to room temperature.
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12
Slowly fry them in about 140C oil one by one, until they are about 70% cooked.
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13
Set a pan or wok over low heat, add 2 tablespoons of oil and stir fry the doubanjiang.
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14
Add the combined flavoring ingredients, leek, garlic and ginger.
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15
Pour the soup stock and Shaoxing wine in along the sides of the pan.
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16
When the pan comes to a boil, add the shrimp.
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17
When the pan comes back to a boil, turn the heat down and mix in the katakuriko and water to thicken the sauce.
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18
When the sauce is as thick as you want it to be, add 1 tablespoon of sesame oil plus 1 tablespoon of vinegar to finish.
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19
Mix everything up lightly.
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20
Transfer to a serving plate and garnish with chopped green onion.
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21
Boil the shrimp shells to extract a delicious stock from them before discarding them.
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22
Use the stock to make delicious miso soup.
