CookPal AI
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Negidaku Ebi Chili

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Shrimp

    • 🍤 300g shrimp, peeled and deveined

  • Vegetables

    • 🧅 1 stalk green onion, chopped
    • 1 clove ginger, minced
    • 🧄 1 clove garlic, minced

  • Condiments

    • 1/2 tsp doubanjiang
    • 1 tbsp salad oil

  • Shrimp Seasoning

    • 1 tbsp sake
    • 🧂 Pinch of salt
    • 1/2 tbsp cornstarch

  • Sauce

    • 1 tbsp sake
    • 4 tbsp ketchup
    • 1/2 tbsp soy sauce
    • 1/3 tsp chicken stock powder
    • 2 tsp cornstarch
    • 💧 150ml water

ÉTAPES

1

Chop green onion and ginger finely. Mince garlic after removing its core.

2

Peel and devein shrimp, rinse under water, and pat dry. Mix shrimp with sake, salt, and cornstarch in a bowl.

3

In a separate bowl, mix sake, ketchup, soy sauce, chicken stock powder, cornstarch, and water to prepare the sauce.

4

Heat salad oil in a pan over medium heat. Add ginger and garlic, sauté on low heat until fragrant. Add doubanjiang and stir-fry briefly.

5

Add green onion and stir-fry until softened. Add shrimp and cook until they change color. Pour in the sauce and simmer while stirring until thickened.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Adjust doubanjiang quantity to control spiciness.Serve over rice for a complete meal.Use fresh shrimp for the best texture and flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.