Shrimps with Chili Sauce

This is Chinese cuisine. A very popular dish in Japan and often cooked at home. Chinese seasoning “Doubanjiang(豆板醬)” gives the spicy flavor. you can change the quantity of “tobanjan” to adjust the spiciness. The size of shrimps can be anything.

Ingredients
Shrimp　　　　　　　　　200g
Ginger　　　　　　　　　20g
Green onion　　　　　　100g
Doubanjiang　　　　　　10g
Vinegar　　　　　　　　　5㏄
Starch　　　　　　　　　15㏄ (dissolve in 45cc of water)
<Sauce>
Water or chicken soup　　50㏄
Ketchup　　　　　　　　25㏄
Salt　　　　　　　　　　1.5g
Chinese wine　　　　　　75g
Sugar　　　　　　　　　20g

How to cook
1. Chop ginger and green onion. Remove shells and back vein of shrimps.
2. Spread oil in a pan and cook shrimps. Take out shrimps as soon as their color changed.
3. Spread another oil in a pan and cook ginger and doubanjiang.
4. Add <Sauce> and cook for a while.
5. Add green onion and vinegar.
6. Add dissolved starch. Mix until the sauce gets thickened.
7. Add shrimps and mix well.