Ebi Chili (エビチリ), or “chili shrimp,” is a staple at Chinese restaurants in Japan, and in my recipe, I show you how to get plump, springy shrimp with a fragrant sauce that’s got the perfect balance between sweet, spicy, and sour. This modern Japanese – Chinese classic is easy to make at home and can be put together in about 20 minutes.
MY SECRET RECIPE STASH ▶
KITCHEN TOOLS (10% off with “NORECIPES”)
✚ RECIPES ✚
Ebi Fry (how to clean shrimp) ▶
Sweet & Spicy Shrimp ▶
✚ INGREDIENTS ✚
450 grams shrimp (21/25 size, peeled and deveined)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons potato starch
3 tablespoons vegetable oil
10 grams garlic (grated)
10 grams ginger (grated)
60 grams scallion stems (minced)
2 tablespoons doubanjiang
1/3 cup ketchup
1/3 cup sake
1 tablespoon rice vinegar
scallions greens (chopped for garnish)
✚ FOLLOW ✚
Email:
Instagram:
Facebook:
Twitter:
✚ SHOPPING ✚
JAPANESE TABLEWARE (5% off with “NORECIPES”)
INGREDIENTS (10% off first order with “NORECIPES”)
INDEX:
0:00 Intro
1:02 Ingredients
1:44 Prep shrimp
2:30 Prep aromatics
3:58 Coat shrimp
5:26 Make Chili Shrimp
7:03 Plating
7:31 Taste test
#SweetAndSpicyChiliGarlicPrawn #shrimprecipe