Ebi Chili Recipe (Spicy Shrimp Stir Fry)

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Ebi Chili is a quick, easy, and delicious Chinese-inspired dish well-loved in Japan. Juicy prawns and fragrant spring onions served in a thick homemade sweet and spicy chili sauce. Perfect fit with fluffy Japanese rice!

INGREDIENTS:
– 230 g shrimp – peeled and deveined (see in post for instructions)
– 2 pinches salt
– 1 tsp cornstarch
– 2 tbsp cooking oil
– 1 tbsp fresh ginger – finely diced
– 2 cloves garlic – finely diced
– 30 g green onion – white part, finely diced
– 2 tbsp tomato ketchup
– 1 tsp chili bean sauce – toban djan, use double for a spicier ebi chili
– 150 ml water
– 1 tsp Chinese-style chicken bouillon powder
– 1 tsp cornstarch – to make slurry
– 1 tbsp cold water – to make slurry
– 1 pinch salt
– 1 pinch black pepper
– 1 pinch sugar

Garnish (optional)
– 1 tsp finely chopped green onion – green part
– 1 tsp white sesame seeds
– ½ tsp chili threads

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TIMESTAMPS:
00:30 Ingredients
01:25 Cleaning prawns
02:05 Cooking prawns
02:59 Making the sauce
04:20 Adding prawns to the sauce
04:30 Thicken up the sauce and season
05:25 Dishing up and garnishing

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Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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