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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main
- Cuisine: Japanese, Chinese, Seafood
Ingredients
Scale
- 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
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 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.
Nutrition
- Calories: 269
- Saturated Fat: 1
Find it online: https://pickledplum.com/recipe-shrimp-chili-sauce-recipe/
