Japanese-Style Chili Shrimp (Ebi Chili)
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Ketchup, chili sauce and a splash of vinegar make a sauce that leans sweet and tangy rather than hot.
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Shallow-frying the shrimp in a starch coat, rather than deep-frying them, leaves a coating that turns silky in the sauce while the meat stays springy.
Ingredients
Instructions
- 1
Devein 250 g shrimp, pat thoroughly dry with paper towels, then coat evenly with 3 tbsp potato starch.
- 2
Heat a generous amount of oil over medium-high heat and pan-fry shrimp for 90 seconds per side until lightly golden, then remove.
- 3
In the same pan over medium heat, saute 1 tbsp minced garlic, 1 tsp ginger, and 30 g green onion for 1 minute until fragrant.
- 4
Add 2.5 tbsp ketchup, 1.5 tbsp chili sauce, 1 tbsp sugar, 1 tbsp vinegar, and 80 ml water, stirring until fully combined.
- 5
Once sauce bubbles actively, return shrimp to the pan and toss over medium-high heat for 2 minutes until evenly coated.
- 6
Turn off heat once sauce is thick enough to lightly coat a spoon, then plate and serve immediately.
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