Spicy Shrimp Stir Fry (Ebi Chili)

By Sudachi · 30 min

Ingredients

Instructions

1. Put the 450 g shrimp in a large bowl, sprinkle with ¼ tsp salt and ½ tbsp potato starch, toss to coat and let sit for 3 minutes.
2. Heat a wok over medium heat and add 2 tbsp cooking oil. When hot, fry about 5 shrimp shells in the oil for about 3 minutes, until orange and fragrant, then discard the shells.
3. Rinse the shrimp well in fresh cold water and pat dry with kitchen paper. Dry the bowl, return the shrimp to it, add 1 tbsp potato starch and toss until evenly coated.
4. Add the shrimp to the flavoured oil and stir fry over medium heat for about 2 minutes, until about 80% opaque. Transfer to a heatproof dish; they should be slightly underdone.
5. In the same wok, fry 2 tsp chili bean sauce in the oil for about 1 minute.
6. Add 1 tbsp finely diced ginger, 2 finely diced garlic cloves and 30 g finely diced Japanese leek. Stir fry for about 30 seconds, until fragrant.
7. Add 2 tbsp tomato ketchup and fry for 1–2 minutes, stirring constantly. Add 150 ml water, 1 tsp Chinese-style chicken bouillon powder and ¼ tsp sugar, and bring to a simmer. Meanwhile, mix 1 tsp potato starch with 1 tbsp cold water to make a slurry.
8. Taste the sauce and adjust seasoning if needed (salt or bouillon for savoury, sugar for roundness, chili bean paste for heat). Then pour in the slurry while stirring until the sauce thinly coats the back of a spoon.
9. Return the shrimp to the wok with 2 tbsp green peas and cook until the shrimp are opaque and springy, then take the wok off the heat.
10. Plate and finish with a drizzle of toasted sesame oil or chili oil, chopped green onions and chili threads. Serve with plain rice.

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

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