Description
Who knew that a ketchup based chili sauce would pair so well with shrimp and become such a popular Japanese dish.
Ingredients
Units
Scale
- 12 t0 15 large shrimp, shelled and deveined
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, peeled finely chopped
- 1 tablespoon tobanjan (Korean chili paste)
- 1/4 cup scallions, chopped
Chili sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 6 tablespoons ketchup
- 1 cup light chicken stock
- 1 tablespoon sake
- 1 tablespoon rice vinegar
- 1 1/2 tablespoon cornstarch mixed with 3 tablespoons water
Instructions
- Soak the shrimp in water (about 2 cups) mixed with 1 teaspoon baking soda for 15 minutes. This will firm up the texture of the shrimp. Rinse and set aside.
- Mix the ingredients for the chili sauce – except for the cornstarch and water mix – in a mixing bowl and set aside.
- In a large pan over high heat, add oil, garlic and ginger, and cook for 2 minutes. Add tobanjan, stir well and add shrimp, and chopped scallions. Cook for 2 minutes and add the chili sauce mixture. Stir well and cook on medium heat for 3 minutes, until the shrimp are cooked through.
- Lastly, add the cornstarch mixture and stir well. Turn the heat off and serve with rice.
Notes
Ebi chili will keep in the fridge, stored in a storage container, for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 19g
- Sodium: 976mg
- Fat: 11g
- Saturated Fat: 6.4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.3g
- Protein: 26g
- Cholesterol: 186mg
