Shrimp Chili

Steps

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1. 1
   Thaw the frozen peeled shrimp in saltwater (about 600ml water with 1 spoonful of salt) for approximately 30 minutes to 1 hour.
   ▶ ≈2:10
2. 2
   Finely chop the leek into small pieces.
   ▶ ≈2:51
3. 3
   In a bowl, combine grated ginger, grated garlic, chicken stock powder, sugar, ketchup, sake, and soy sauce. Mix well and add water to create the sauce.
   ▶ ≈3:15
4. 4
   Mix 1 teaspoon of potato starch with 1.5 tablespoons of water to create the cornstarch slurry. Set aside.
   ▶ ≈4:00
5. 5
   Drain the thawed shrimp, rinse quickly, and pat dry. Add sake and grated ginger, then gently massage to infuse flavors and remove any fishy smell.
   ▶ ≈4:23
6. 6
   Add 1 tablespoon of potato starch to the shrimp and coat evenly.
   ▶ ≈4:55
7. 7
   Pour sesame oil into a frying pan and heat over medium heat for about 30 seconds to warm the oil.
   ▶ ≈5:10
8. 8
   Arrange the shrimp in the pan and fry for about 1 minute until golden, maintaining medium heat.
   ▶ ≈5:29
9. 9
   Flip the shrimp, add the chopped leek and spicy bean paste, and stir-fry for about 30 seconds to 1 minute until fragrant.
   ▶ ≈5:51
10. 10
    Pour in the prepared sauce and simmer for about 1 minute until the sauce begins to thicken.
    ▶ ≈6:14
11. 11
    Turn off the heat, quickly add the cornstarch slurry while stirring rapidly to combine evenly.
    ▶ ≈6:43
12. 12
    Once evenly mixed, turn the heat back on and simmer for about 30 seconds until the sauce thickens completely.
    ▶ ≈7:05