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Shrimp in chili sauce – Ebi chili

Who knew that a ketchup based chili sauce would pair so well with shrimp and become such a popular Japanese dish.

Ingredients

Scale
  • 1215 large shrimp (deveined and shelled)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon ginger (peeled finely chopped)
  • 1 tablespoon tobanjan (Korean chili paste)
  • 1/4 cup scallions (chopped)

For the 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 potato starch mixed with 3 tablespoons water

Instructions

  1. 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.
  2. Mix the ingredients for the chili sauce – except for the potato starch and water mix – in a mixing bowl and set aside.
  3. 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.
  4. Lastly, add the potato starch mixture and stir well. Turn the heat off and serve with rice.

Nutrition

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