Ebi Chili (Japanese Chili Shrimp)
A beloved Japanese-Chinese classic created by Chef Chen Kenmin. Plump, bouncy shrimp are stir-fried in a sweet, tangy, and slightly spicy tomato-chili sauce infused with aromatic garlic, ginger, and green onions. Absolutely essential for pairing with white rice.
Ingredients
- 1/2 lb Large shrimp
- 1 tbsp Potato starch
- 1 tbsp Vegetable oil
- 1 tsp Minced garlic
- 1 tsp Minced ginger
- 2 Green onions
- 1 tbsp Doubanjiang
- 3 tbsp Ketchup
- 1 tbsp Sake
- 1 tsp Sugar
- 1/4 cup Water
Instructions
- Preparation: Peel and devein the shrimp. Pat them completely dry and toss them with the potato starch to create a light coating. Finely mince the garlic, ginger, and green onions.
- Mix the Sauce: In a small bowl, whisk together the ketchup, sake, sugar, and water.
- Fry the Aromatics: Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, ginger, and Doubanjiang. Fry for 30 seconds until highly fragrant and the oil turns slightly red.
- Cook the Shrimp: Add the starch-coated shrimp to the wok. Stir-fry for about 2 minutes until the shrimp begin to turn pink and curl.
- Glaze and Serve: Pour the sauce mixture over the shrimp. Toss vigorously over medium-high heat until the sauce thickens, becomes glossy, and clings beautifully to the shrimp. Fold in the minced green onions, remove from heat, and serve immediately.
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