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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.

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Ingredients

For the chili sauce:

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

  • Calories: 269
  • Saturated Fat: 1
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