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–+ servings
Ebi Chili

Ebi Chili

Yuka
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!
4.75 from 4 votes
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 2 people
Calories 207.9 kcal

Ingredients
  

For preparation

  • 14 shrimp medium or large shrimp are recommended
  • 2 Tablespoon potato starch or Katakuriko HERE to buy (or Potato starch is ok!)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the sauce

  • 1 scallion (green onion) about 20-30g
  • 1 teaspoon minced ginger HERE to buy
  • 1 teaspoon minced garlic HERE to buy
  • 1 Tablespoon doubanjiang HERE to buy
  • 1/2 Tablespoon vegetable oil for sauce
  • 3 Tablespoon ketchup
  • 1 Tablespoon sugar
  • 1 Tablespoon sake HERE to buy
  • 1/2 cup water
  • 1/2 teaspoon torigara soup base HERE to buy

To finish

  • 1 teaspoon sesame oil HERE to buy
  • 1/2 Tablespoon potato starch or Katakuriko HERE to buy (or Potato starch is ok!) This is for finishing
  • 2 teaspoon hot 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.
  • Let's serve! It is great with warm rice!

Nutrition

Calories: 207.9kcalCarbohydrates: 26.97gProtein: 8.74gFat: 6.72gSodium: 952.11mgFiber: 1.37gSugar: 12.5g
Keyword shrimp
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