Ebi Chili (Japanese Shrimp in Chili Sauce)

Place 250 g shrimp in a bowl and rub 1 tsp cornstarch and 2 pinches salt over the surface. Once evenly covered, leave for 1-2 minutes.
Wash thoroughly with cold water and pat dry with kitchen paper.
Heat a large pan on medium and once hot, add 2 tbsp cooking oil and the shrimps. Fry until the shrimps turn pink.
Once cooked, transfer the shrimps to a container lined with kitchen paper.
Lower the heat and in the same pan, add 1 tbsp ginger root, 2 cloves garlic and 30 g green onion. Stir fry until fragrant.
Next, add 2 tbsp tomato ketchup and 1 tsp chili bean sauce. Mix and fry for 1-2 minutes.
Add 150 ml water and 1 tsp Chinese-style chicken bouillon powder, turn up the heat to medium and bring to a boil. Stir occasionally.
Once boiling, lower the heat down to a simmer and add the shrimps back in.
In a small bowl, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Add it to the pan along with 1 pinch salt, 1 pinch ground black pepper and 1 pinch sugar.
Mix and continue to simmer until the sauce becomes thick and glossy.
Transfer to a serving dish and top with 1 tsp finely chopped green onions, 1 tsp white sesame seeds and ½ tsp chili threads.
Enjoy!