Steps

1. Microwave 12 pieces of shrimp shumai at 600W for 2 minutes and 30 seconds to thaw.
   🕒 01:05
2. Finely chop 1/3 stalk of scallion (40g).
   🕒 01:14
3. Finely chop 1 clove of garlic.
   🕒 01:43
4. Heat 1 tbsp vegetable oil in a frying pan, add the thawed 12 pieces of shrimp shumai, and pan-fry until crispy on all sides. [Tip!] Frying the shumai skin until crispy significantly enhances its aroma and texture.
   🕒 02:09
5. Temporarily remove the fried shrimp shumai. In the same frying pan, add the 1 finely chopped clove of garlic and 3 tbsp ketchup, and sauté over medium-low heat to remove the acidity.
   🕒 03:41
6. Add 2/3 tsp chicken broth, 100cc water, and 1/2 tsp Ichimi Togarashi (Japanese chili powder) to the frying pan and bring to a boil.
   🕒 04:01
7. In a separate bowl, mix 2 tsp sake and 1 tsp potato starch to make a slurry.
   🕒 04:32
8. To the boiling sauce, add the 1/3 stalk of finely chopped scallion (40g) and the prepared slurry, mix quickly, and thicken.
   🕒 04:47
9. Once thickened, return the fried shrimp shumai to the sauce in the frying pan and coat everything with the sauce.
   🕒 05:07