Step-by-Step Guide to Prepare Award-winning Fluffy Egg and Shrimp Chili Stir-Fry

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Make Homemade Fluffy Egg and Shrimp Chili Stir-Fry. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fluffy Egg and Shrimp Chili Stir-Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Egg and Shrimp Chili Stir-Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fluffy Egg and Shrimp Chili Stir-Fry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Fluffy Egg and Shrimp Chili Stir-Fry using 10 ingredients and 9 steps. Here is how you can achieve that.

I like shrimp chili, so I made a version that my kids could eat too! They eat it up while telling me how delicious it is. In order to make the egg fluffy, first heat in the pan and then pour all of the egg mixture at once, reducing to a low heat once it has cooked halfway through. Make sure to quickly mix in the shrimp chili! Add doubanjiang if you want to spice it up. For 4 people. Recipe by RIKA MAMA

Ingredients and spices that need to be Make ready to make Fluffy Egg and Shrimp Chili Stir-Fry:

1. 300 grams Shrimp (frozen)
2. 1 tsp Katakuriko
3. 4 Eggs
4. 1/2 Finely chopped green onion
5. 1 tbsp Ginger (finely chopped)
6. 1 clove Chopped garlic
7. 3 tbsp Ketchup
8. 1 tbsp Soy sauce
9. 1 tbsp Sake
10. 1 Salt and pepper

Steps to make to make Fluffy Egg and Shrimp Chili Stir-Fry

1. Finely chop the onions, ginger, and carrots.
2. Sauce: Mix ketchup, soy sauce, 100ml water, sake, and a pinch of salt and pepper together.
3. Unthaw the shrimp, drain well, and mix together with 1 teaspoon of sake, a pinch of salt, and 1 teaspoon of katakuriko.
4. Heat up 1 tablespoon oil in a pan, add the shrimp from Step 3, cook about 80% done and take them out on a plate.
5. Add another tablespoon of oil to the same pan as the shrimp, sauté the onions, ginger, and carrots until aromatic.
6. After sautéing in Step 5, add the sauce from Step 2, and bring to a gentle boil.
7. Add the shrimp you removed in Step 4 into the pan from Step 6, boil over strong medium heat until it thickens to make shrimp chili, and turn off the heat.
8. Put a bit of oil into a separate pan, warm it up, add a bit of salt to the whisked eggs, and pour it all at once into the pan.
9. Once the eggs have half-cooked, add the shrimp chili from step 7, quickly stir together, and divide into 4 equal portions. Garnish on top with sprouts.

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