-
1
Make narrow cuts in the leek about halfway through.
-
2
Make cuts halfway through on the other side too.
-
3
Chop it up after making the cuts and you'll end up with very finely minced leek.
-
4
With this method, the cut end of the leek doesn't spread out so it's really easy to chop.
-
5
Combine the doubanjiang and ketchup.
-
6
Adjust the amount of doubanjiang to taste!
-
7
Combine the flavoring ingredients.
-
8
Taste to make sure the flavor is right before adding the katakuriko.
-
9
If it's not salty enough, add a little soy sauce.
-
10
Sprinkle the peeled shrimp with a little sake and salt (neither are listed in the ingredient list), then rinse them well under running water.
-
11
This removes any fishy smell or dirt.
-
12
Pat the shrimp dry carefully with paper towels.
-
13
Put the katakuriko for the coating and the shrimp in a plastic bag, close it up and shake it to coat the shrimp.
-
14
Bring water to a boil and add some salt to it.
-
15
Boil the shrimp in the salted water.
-
16
They'll be cooked further when mixed with the sauce, so they only need to be cooked about 80%!
-
17
Put a little vegetable oil in a frying pan, add the garlic and ginger, and turn the heat on.
-
18
When the garlic and ginger have changed color slightly and are fragrant, add the doubanjiang and ketchup.
-
19
It will splatter so be careful!
-
20
When you stir fry ketchup, the umami and flavor becomes intensified and really delicious.
-
21
Stir fry it over low heat so that it doesn't burn, then add the chopped leek.
-
22
When the leek has cooked through, stir up the combined flavoring ingredients (the katakuriko will have sunk to the bottom) and add it to the frying pan.
-
23
When the sauce is bubbling and slightly thickened, add the boiled shrimp.
-
24
When the shrimp have warmed through, optionally drizzle in some vinegar.
-
25
If you stir it too vigorously the coating on the shrimp may fall off, so stir the pan gently up from the bottom.
-
26
Transfer to serving plates with plenty of sauce, and enjoy.
