Tokyo-Style Ebi Chili
Make Tokyo-style ebi chili for 2 servings with auto-scaling that keeps the sweet-spicy sauce perfectly balanced.
Instructions
- 1
Devein shrimp, pat dry, and season with salt and 1 tbsp starch.
- 2
Mix ketchup, doubanjiang, sugar, and water to make the sauce.
- 3
Coat the shrimp evenly with the remaining starch.
- 4
Pan-fry shrimp over medium-high heat for about 1.5 minutes per side, then remove.
- 5
Sauté garlic in the same pan, then add the sauce and bring to a simmer.
- 6
Return shrimp and toss for 1 minute until glossy and coated.
Tips
Nutrition (per serving)
Adjust Servings
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