Ebi Chili

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Stir Fried Shrimp in Chili Sauce

Ebi Chili is a quick, easy and delicious Chinese inspired dish that is well loved in Japan. Juicy prawns and fragrant spring onions served in a thick homemade sweet and spicy chili sauce. Perfect served with Japanese white rice and ready in just 20 minutes!

sudachirecipes.com

Ebi Chili

Yield

2 servings

Type

pan-fry

Time

20 minutes

Level

Beginner

what you'll need:

» shrimps » ginger » garlic » spring onion » ketchup » tobanjan » chicken bouillon powder » corn starch / potato starch

Prepare the shrimp

1

De-shell and devein the shrimp. Rub them with salt and cornstarch then wash with cold running water. Pat dry with kitchen paper before use. 

Fry the shrimp

2

Heat a frying pan on medium and add a drizzle of oil. Fry the shrimp on both sides until they turn pink.

Set aside

3

Transfer the shrimp to a paper towel to absorb the excess oil. Set aside for later.

Add garlic, ginger  & Spring onion

4

In the same pan, add finely diced garlic, ginger and the white part of a spring onion. Fry until fragrant. (Add more oil if necessary.)

Add condiments

5

Once fragrant, add ketchup and Chinese chili paste (tobanjan). Mix well and fry for 1 minute.

Make the sauce

6

Add the water and chicken stock powder and mix well. Bring to boil.

Add cooked shrimp

7

Transfer the shrimp back to the pan and lower the heat to a simmer.

Thicken & Season

8

Make a slurry with starch and cold water. Pour it into the sauce and simmer until thick and glossy. Sprinkle with a pinch of salt, pepper and sugar, then mix.

Dish up & garnish

9

Dish up and sprinkle with chopped spring onion (green part), sesame seeds and dry chili. Best served with rice!

Check out the full recipe for tips on preparing shrimp and substitute ingredients!