Flavored with spicy doubanjiang and garlic with a rich texture, Ebi Chili (Spicy Shrimp Stir Fry) really makes your meal special. This recipe is mildly spicy Ebi Chili.
Ebi chili means spicy shrimp stir fry and it is loved in Japan. Marinated shrimp covered with spicy but sweet sauce is a perfect meal to pair with warm cooked rice. Ebi Chili is influenced by Szechuan-style Kan Shao Shrimp. Compared to that, Ebi Chili is much less spicy and easier to eat for people who are not good with spice.
Ebi Chili
Ingredients
For preparation
- 14 shrimp medium or large shrimp are recommended
- 1 tbsp Cornstarch or potato starch
For marinating
- 2 tbsp Cornstarch or potato starch
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
For the sauce
- 1 scallion (green onion)
- 1 knob ginger or 1 tbsp grated raw ginger
- 1 cloves garlic or 1 tbsp Grated raw garlic or Minced Garlic
- 1 1/2 tbsp doubanjiang
- 1/2 tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) for shrimp
- 1/2 tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) for sauce
- 3 tbsp ketchup
- 1 tbsp sugar
- 1 tbsp sake
- ½ cup chicken broth or water
- 1 tsp sesame oil
- 1 tbsp Cornstarch or potato starch
Instructions
For preparation
- If you use raw shrimp, peel the shrimp shells and remove the shrimp tails. If you use frozen shrimp, defrost completely.
- Add cornstarch (or potato starch) and mix it with the shrimp. Then, rinse the cornstarch off with cold running water. This process helps clean the shrimp.
- Pat the shrimp dry with a paper towel.
For marinating
- In a medium bowl, add the clean and dried shrimp, cornstarch (or potato starch), salt and black pepper. Rub the mixture into the shrimp.
For making Ebi Chille
- Cut scallion into small pieces, mince the ginger and garlic.
- Use a medium size pan and turn the heat to medium, add 1/2 tbsp oil. When it gets warm add the shrimp. Cook until both sides of the shrimp change color. (Don't worry about if they're cooked through yet).
- Next, move the shrimp to a bowl or plate. Wipe the pan lightly with a paper towel.
- In the pan, turn the heat to low medium. Add 1/2 tbsp oil, cut scallion, the minced ginger and garlic, and doubanjiang. Cook until fragrant.
- Add ketchup, sugar, sake, and chicken broth. Cook for 2-3 minutes.
- Add the cooked shrimp to the pan. Cook until the shrimp is completely cooked.
- Add sesame oil and cornstarch (or potato starch), and stir quickly. Turn the heat off.
- Let's serve! It is great with warm rice!
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