Chinese Cuisine Witch's Chili Shrimp
A super simple chili shrimp made hotel-style using Lee Kum Kee doubanjiang sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Remove the vein from the shrimp tail to prevent oil splatter when frying.
- The batter should have a thin, flowing consistency.
- When frying the shrimp, slide them in the opposite direction of the oil to avoid splattering.
- Avoid cooking the shrimp in the sauce for too long, or they will become soggy.
Recommended for
- Those looking for a main dish for a home party.
- Those who want to enjoy hotel-style Chinese dishes at home.
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Same dish, different chefs
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