Who knew that a ketchup based chili sauce would pair so well with shrimp and become such a popular Japanese dish.
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Cuisine:Japanese, Chinese, Seafood
12–15 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
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 potato starch 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 potato starch mixture and stir well. Turn the heat off and serve with rice.