About YUU日本語
Ebi Chili (Shrimp in Chili Sauce)
Serves 2 · About 25 min
Plump cooked shrimp coated in a thick, sweet and spicy ketchup sauce. Only mildly spicy.
① Prepare the shrimp→② Prepare the green onion and sauce→③ Cook the shrimp→④ Simmer the sauce→⑤ Return the shrimp and thicken
What to buy
Fish
Vegetables
Seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Prepare the shrimp
- If the shrimp have a vein (the black line along the back), pull it out with a bamboo skewer
- In a bowl, put the shrimp, 1 tbsp potato starch and 1 tbsp water and rub gently. When it turns dirty gray, rinse off with water
- Pat dry well with paper towels
- Put them back in the bowl and coat with a pinch of salt, 1 tsp sake and 2 tsp potato starch
How to tell it's doneThe shrimp are thinly coated all over with potato starch.
Be carefulIf water is left on them, the oil splatters when cooking.
2
Cut the green onion and mix the sauce
- On the cutting board, finely chop 1/2 long green onion (make a few lengthwise cuts first, then chop finely from the end)
- In a small dish, mix 3 tbsp ketchup, 1 tsp sugar, 1/2 tsp chicken stock powder and 100 ml water (the sauce)
- In another small dish, mix 1 tsp potato starch and 2 tsp water (potato starch slurry)
How to tell it's doneThe chopped green onion, the sauce and the potato starch slurry are all ready.
3
Cook the shrimp and take them out
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat
- Place the shrimp so they don't overlap and cook 1 minute without moving
- Flip and cook 1 more minute. Take out onto a plate
How to tell it's doneBoth sides of the shrimp have turned red and curled up (the inside cooks through later in the sauce).
4
Bring out the aroma and simmer the sauce
- Turn the same pan to low heat, add 1 tsp each of garlic and ginger, 1/2 tsp doubanjiang and half the green onion, and stir for 30 seconds
- Turn to medium heat, add the sauce, and bring to a boil while stirring
How to tell it's doneThe edges of the sauce are bubbling.
Be carefulDoubanjiang gets bitter if it burns. Only 30 seconds on low heat.
5
Return the shrimp and thicken
- Put the shrimp from step 3 back in and simmer 1 minute, coating them with the sauce
- Mix the potato starch slurry again, pour it in, and stir right away with a spatula
- Add the rest of the green onion and 1 tsp sesame oil, mix, and turn off the heat
How to tell it's readyThe sauce is thick and stays on the shrimp when you scoop with a spatula. Cut the biggest shrimp: it is white and not see-through all the way to the center.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The shrimp are toughIt was cooked or simmered too long in step 3 or 5. Step 3 needs only 1 minute per side, and step 5 needs 1 minute.
It doesn't thicken / it got lumpyMix the potato starch slurry well right before adding. Stir right away after adding. If it's not thick enough, make the same amount again and add a little at a time.
Too spicyToo much doubanjiang. Next time use 1/4 tsp. This time, add ketchup 1 tsp at a time.
The flavor is weakThe sauce didn't simmer long enough. Bring it to a boil a little longer before thickening. This time, add salt a pinch at a time and taste.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me