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, so anyone who is not good with spice can enjoy this meal!
1/2Tablespoonpotato starch or KatakurikoHERE to buy (or Potato starch is ok!) This is for finishing
2teaspoonhot water
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 some potato starch and mix it with the shrimp. Then, rinse the starch 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, katakuriko (or potato starch), salt and black pepper. Rub the mixture into the shrimp.
For making Ebi Chili
Cut scallion into small pieces, mince the ginger and garlic.
Use a medium size pan and turn the heat to medium, add a thin layer of 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).
Move the shrimp to one side.
Turn the heat to low, then add vegetable oil, cut scallion, the minced ginger and garlic, and doubanjiang. Cook until fragrant. Then mix with the shrimp.
Add ketchup, sugar, sake, water, and torigara soup base. Mix everything. Cook for 2-3 minutes with medium low heat.
Prepare cornstarch. In a small bowl, add katakuriko (or potato starch) and hot water. Mix until it smooths out.
Add sesame oil and the melted katakuriko (or potato starch), and stir quickly. Turn the heat off.