Braised Shrimp in Chilli Sauce

Ingredients:

3/4 cuppeeled tiger shrimp 
2 teapsoonsshrimp paste 
1 teaspoon AJI-NO-MOTO® Umami Seasoning 
1 teaspoon Chinese wine 
1 teapsoon pureed ginger  
1 teapsoonpureed garlic 
1/2 teasppon baking soda 
1 piece egg white 
1/4 cuppotato starch 
1/4 cuponion leeks 
1/catsup 
2 teaspoons chilli oil 
1/2 cup sotanghon 
1 teaspoonsugar 
1 piece chilli labuyo (optional) 
4 teaspoons soya oil 
1 teaspooncelery 
1 teaspoonpumpkin 
1 teaspoon carrots 
1 cup chicken stock

Procedure: 

• Marinate shrimp in sodium bicarbonate, Chinese wine, egg white, potato starch, sugar, salt, AJI-NO-MOTO® Umami Seasoning. Chill for 2 hours.
• Heat oil and fry shrimp for 3 minutes, strain and set aside.
• Saute the pureed ginger and garlic, flame with Chinese wine.
• Add chopped onion leeks, shrimp paste, catsup, chilli labuyo and pour chicken stock.
• Stir potato starch with cold water, then pour over the sauce until it thickens. Season to taste.
• Place the shrimp into the sauce.Simmer for few minutes then place it into the sotanghon just before serving.
• Garnish with julienne celery, carrots, pumpkin and rice noodle basket.

Makes 1 serving.