The ebichiri (chili shrimp) is one of the most popular Japanese Chinese dishes, & is super easy to make!
Ingredients:
10 peeled shrimp
Potato starch
Salt & pepper
2/3 tablespoon minced ginger
1/2 tablespoon minced garlic
1.5 tablespoon ketchup
1.5 teaspoon doubanjiang sauce
1 cup water
1 tablespoon sake
1/3 teaspoon sugar
1 tsp Chinese soup paste (optional)
1. Clean shrimp by adding & mixing small handful of potato starch, salt, water. Rince with water, dry the surface.
2. Put shrimp into bowl & add a dash of salt & pepper, potato starch.
3. Add 1 tablespoon oil onto pan, add shrimp, lightly sear both sides.
4. Set aside shrimp, add 2 tablespoon oil, then minced ginger/garlic, ketchup, doubanjiang sauce. Heat & stir until it bubbles.
5. Turn heat off, add water, sake, sugar, salt & pepper, Chinese soup paste.
6. Stir & add shrimp, turn heat back on, add diced negi.
7. Stir as it boils, turn heat off. Mix potato starch & water, gradually add & mix into pan. Turn heat back on as you keep stirring, add chili oil. Enjoy!
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