Sweet And Spicy Shrimp (Ebi Chili Recipe)

By No Recipes · 30 min

Ingredients

Instructions

1. Put the shrimp in a bowl, sprinkle with 1 teaspoon baking soda and 1/2 teaspoon salt, add a few tablespoons of water and mix well. Cover and refrigerate while you prepare the other ingredients.
2. Rinse the shrimp in cold water until the water runs clear, then drain and pat dry thoroughly with several layers of paper towel.
3. Put the shrimp in a bowl, dust with 2 teaspoons potato starch and toss to coat each shrimp in a thin, even layer.
4. Heat 3 tablespoons vegetable oil in a large frying pan over medium-high heat, then add the shrimp in a single layer.
5. When the edges turn orange, flip the shrimp quickly.
6. When the shrimp are mostly cooked through, remove them from the pan, leaving as much oil as possible behind.
7. Add 10 grams garlic, 10 grams ginger and 60 grams scallion stems and stir-fry until the garlic no longer smells raw.
8. Add 2 tablespoons doubanjiang and keep stir-frying until it forms a thick paste.
9. Add 1/3 cup ketchup and 1/3 cup sake, then return the shrimp to the pan. Stir-fry until the shrimp are fully cooked and the sauce forms a thick glaze.
10. Drizzle over 1 tablespoon rice vinegar and toss, then plate and garnish with chopped scallion greens.

Summarized from No Recipes's video. Watch it for the details.

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