Ebi Chili - Shrimp in Spicy Sauce
A fragrant sauce with ginger, garlic, ketchup and spicy doubanjiang coats crispy pan-fried shrimp in this Ebi Chili recipe.
Ingredients
- 12-15 shrimp shells and tails removed, deveined
- 1 tbsp cornstarch for washing the shrimp
For the marinade
- ¼ tsp kosher salt
- ¼ tsp white pepper
- 1 tbsp sake
- 1 tbsp cornstarch
For the cornstarch slurry
- 1 tbsp cornstarch
- 1 tbsp water
For the stir fry
- 2 tbsp neutral oil such as canola
- 1 inch piece ginger skin removed, minced
- 2 cloves garlic minced
- 1 scallion minced, white and green parts separated
- 3 tbsp ketchup
- 1 tbsp doubanjiang
- ½ cup chicken broth
- 1 tbsp sake
- 1 tsp sugar
- 1 tsp sesame oil
Instructions
Prepare the shrimp
- Remove the tails from the shrimp and devein them if necessary.
- Next wash the shrimp. Rub the shrimp in 1 tablespoon of cornstarch and then rinse them under cool water to remove all of the cornstarch.Washing the shrimp in cornstarch helps improve their texture and firm them up.
Marinate the shrimp
- Mix all ingredients for the marinade (salt, white pepper, sake, and cornstarch) in a medium bowl. Add the shrimp and massage the marinade into the shrimp. Set the shrimp aside, in the fridge, for 10 minutes to marinate.
Fry the shrimp
- Heat 1 tablespoon of the oil in a wok or frying pan on medium-high heat.
- Once the oil is hot, add the shrimp to the pan and cook for 1-2 minutes on each side (for a total of 2-4 minutes) until the outsides of the shrimp are browned and crisp.
- Once finished, remove the shrimp from the pan and set aside. The insides of the shrimp do not need to be fully cooked through at this point.
Make the cornstarch slurry
- Mix 1 tbsp cornstarch with 1 tbsp of water and set aside.
Make the stir fry
- Clean the same wok or pan, return it to medium-high heat, and add 1 tablespoon of fresh oil.
- Once the oil is hot, add the ginger, garlic, and white parts of the scallion and cook for 1-2 minutes, stirring constantly, until lightly browned.
- Lower the heat to medium and add the ketchup and doubanjiang. Cook for 1-2 minutes, stirring constantly, until the ketchup and doubanjiang become fragrant.
- Add the chicken broth, sake, and sugar, and simmer for 2-3 minutes, stirring frequently.
- Add the partially-cooked shrimp and the green parts of the scallions, and simmer until the shrimp are cooked through, about 1-2 minutes.
- The cornstarch slurry may have separated, so use a spoon to stir it again. Then add the cornstarch slurry to the pan and stir. Cook for 1-2 minutes until the sauce is thickened, stirring constantly.
- Add the sesame oil and stir. Remove the pan from the heat.
Serve
- Once finished, place the shrimp and sauce on a serving plate and enjoy.