Ebi Chili Recipe (Spicy Shrimp Stir Fry)

By Sudachi · 30 min

Ingredients

Instructions

1. Put the shrimp in a large bowl, sprinkle with ¼ tsp salt and ½ tbsp potato starch, toss well and rest for 3 minutes.
2. Heat a wok over medium heat and add 2 tbsp cooking oil. When hot, add about 5 shrimp shells and fry gently for 3 minutes, until orange and fragrant. Discard the shells.
3. Rinse the shrimp well in fresh cold water and pat dry. Dry the bowl, return the shrimp to it, add 1 tbsp potato starch and toss until evenly coated.
4. Add the shrimp to the infused oil and stir-fry over medium heat for about 2 minutes, until about 80% opaque. Transfer to a heatproof container; they should still be slightly underdone.
5. In the same wok, add 2 tsp chili bean sauce and fry in the oil for about 1 minute.
6. Add 1 tbsp ginger, 2 cloves garlic and 30 g Japanese leek, all finely diced. Stir-fry for about 30 seconds, until fragrant.
7. Add 2 tbsp tomato ketchup and fry for 1 to 2 minutes, stirring constantly. Add 150 ml water, 1 tsp chicken bouillon powder and ¼ tsp sugar. Bring to a simmer.
8. Meanwhile, mix 1 tsp potato starch with 1 tbsp cold water to make a slurry.
9. Taste the sauce and adjust: salt or bouillon for savoury flavour, sugar for roundness, chili bean sauce for more heat. Once it tastes right, stir in the slurry while stirring constantly.
10. When the sauce thinly coats the back of a spoon, return the shrimp with 2 tbsp green peas. Cook until the shrimp are opaque and springy, then take off the heat.
11. Serve topped with a drizzle of toasted sesame oil or chili oil, chopped green onions and chili threads, with plain rice.

Summarized from Sudachi's video. Watch it for the details.

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