Recipe of Fluffy and Yummy Shrimp Chili Sauce and Egg in 25 Minutes for Mom

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fluffy and yummy shrimp chili sauce and egg. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Fluffy and Yummy Shrimp Chili Sauce and Egg is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Fluffy and Yummy Shrimp Chili Sauce and Egg is something that I have loved my entire life.

Hi every one welcome to visit my channel is talk about cooking life style and Yummy cooking egg grilled recipe with chili sauce. So please enjoy it dude :P (YUMMY). This sweet chili sauce recipe only has agave nectar, sriracha sauce, and rice wine vinegar.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fluffy and yummy shrimp chili sauce and egg using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Fluffy and Yummy Shrimp Chili Sauce and Egg:

1. Get 350 grams Peeled shrimp
2. Take 4 Eggs
3. Get 1 Japanese leek
4. Get 2 knobs/cloves each Ginger, garlic
5. Take 1 tsp Doubanjiang
6. Make ready The combined seasonings
7. Prepare 200 ml Water
8. Prepare 1/2 tsp Weipa
9. Get 3 tbsp each Sake, sugar
10. Take 5 tbsp Ketchup
11. Make ready Prepping the shrimp:
12. Prepare 1 Salt and pepper
13. Take 4 tbsp Katakuriko
14. Make ready 2 tbsp Sake

Place the lumpia squares flat on the counter. Line each one with cilantro leaves, basil leaves, and top with shrimp. Wrap tightly into rolls with the tail of the prawns sticking out. Pair it with a delicious and fresh homemade chili mango dipping sauce for the perfect finger food the whole family will devour.

Steps to make Fluffy and Yummy Shrimp Chili Sauce and Egg:

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

Get excited for this recipe, people! Sweet Chili Pineapple sauce is a twist to the popular Thai Sweet Chili sauce. Made with just a few basic ingredients, this Sweet and Spicy Chili Sauce with pineapple will Trio of Asian Dipping Sauces for Spring and Egg Rolls. Delicious on grilled chicken, steak, and makes a yummy vegetarian stir fry. Coconut Shrimp is popular at restaurants, but once you see how quick and easy it is to make at home, you'll make it yourself!

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