Stir-fried shrimp with chili sauce is called "ebi chili" in Japan. The sauce is seasoned with tobanjan which is hot bean paste often used in Chinese Szechuan cuisine.
Shrimp Recipes
Ingredients:
- 1 lb. raw shrimp, shelled and deveined
- *For cleaning shrimp
- 1/3 tsp salt and 2 Tbsp katakuriko (potato starch)
- *For preseasoning shrimp
- 1 Tbsp sake rice wine
- salt and pepper to season
- 1/2 egg white
- 1 Tbsp katakuriko
- 3 Tbsp vegetable oil
- 1 Tbsp finely chopped ginger
- 1 1/2 Tbsp finely chopped garlic
- 2 tsp hot bean paste (tobanjan)
- 2 Tbsp ketchup
- 3/4 cup chicken soup
- 1 Tbsp sake rice wine
- 1 Tbsp sugar
- 1 tsp soy sauce
- 3/4 cup finely chopped negi, or leek, or green onion
- 1 Tbsp kakakuriko starch and 1 Tbsp water
Preparation:
Put shrimp in a bowl and mix 1/3 tsp of salt and 2 Tbsp of katakuriko (potato starch) to clean the shrimp. Rinse shrimp in water and drain. Dry with paper towels. Place the shrimp in a bowl. Season with salt and pepper. Add sake and egg white and mix well. Cover the shrimp with katakuriko starch. Heat a large skillet or a wok and add 2 Tbsp of oil. When the oil is hot, stir-fry shrimp on high heat until it changes color. Remove the shrimp out of the skillet and set aside. Heat 1 Tbsp of oil in the skillet and stir-fry ginger, garlic, and hot bean paste on low heat until the oil becomes red. Add chicken soup, sake, sugar, ketchup, and soy sauce. Bring to a boil on high heat. Put shrimp in the soup, and simmer for about 30 seconds and add chopped negi. Pour in the mixture of water and katakuriko starch and stir quickly. Stop the heat.
