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エビチリ|こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし

チャンネル登録者数
70.5万人
再生回数
1.4億回
動画数
789本

材料

  • Peeled shrimp (frozen) : 400g
  • 酒(下茹で用) : 少々
  • トマト(中) : 6個
  • 新玉ネギ : 1個
  • 長ネギ : 1本
  • ニンニク : 3片
  • ショウガ : 1片
  • ごま油 : 適量
  • 豆板醤 : 大さじ1
  • 丸鶏がらスープ : 大さじ1/2
  • (A)オイスターソース : 大さじ1
  • (A)XO醤 : 小さじ1/2
  • (A)塩コショウ : 適量
  • 水溶き片栗粉 : 適量

所要時間

30分

手順

  1. 1) Boil the tomatoes 00:15

    Remove the calyx from the tomatoes, put them in boiling water, and if the skin tears, take them out into ice water and peel them.

  2. 2) Boil the peeled shrimp 01:02

    Reboil the hot water of 1 and add sake.
    Add the peeled shrimp and boil for about 30 seconds.

  3. 3) Prepare 01:41

    Finely chop the garlic and ginger.
    Make a cut in the back of the shrimp in 2 and remove any internal organs.
    Finely chop the new onion.
    Finely chop the green onions.
    Cut the tomatoes in 1 in half, remove the seeds with a spoon, and cut into appropriate sizes.

  4. 4) チリソースを作る 05:09

    フライパンにごま油を入れ、ニンニクとショウガ、豆板醤と長ネギの半量を加え、香りが立つまで加熱する。
    新玉ネギを加えて炒め半透明になれば、トマトと丸鶏がらスープを加えて炒め合わせる。
    (A)を加え、さらに炒める。

  5. 5) 仕上げる 07:02

    4に海老を加え煮絡め、残りの長ネギを加える。
    火を弱め、水溶き片栗粉を加え、よく混ぜ合わせる。
    強火にして、とろみがつくまで煮る。

Point

・ By using fresh tomatoes, a refreshing acidity is added.
・ By using new onions, the sweetness and umami will increase. If not, ordinary onions can be used instead.
・ Garlic and ginger may be tubed, but raw ones will give a more fragrant finish.
・ If you prefer spiciness, increase the amount of doubanjiang.
・ When adding water-soluble potato starch, reduce the heat to low to prevent lumps.


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