Chili shrimp is a staple at Chinese restaurants in Japan, and in my recipe, I show you how to get plump, springy shrimp with a fragrant sauce that's got the perfect balance between sweet, spicy, and sour.
For shrimp - 450 grams shrimp (21/25 size, peeled and deveined) - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons potato starch For sauce - 3 tablespoons vegetable oil - 10 grams garlic (grated) - 10 grams ginger (grated) - 60 grams scallion stems (minced) - 2 tablespoons doubanjiang - 1/3 cup ketchup - 1/3 cup sake - 1 tablespoon rice vinegar Garnish - scallions greens (chopped for garnish)
Add the cleaned shrimp to a bowl with the baking soda and salt. Add a little water if needed and mix to coat the shrimp evenly. Refrigerate while you prepare the other ingredients.
Wash the shrimp in several changes of water until it runs clear. Drain and then pat the shrimp dry with several layers of paper towels.
Put the shrimp in a bowl and dust with an even coating of potato starch.
Heat a large pan, add the oil and shrimp and spread them in a single layer. When they turn orange around the edges, flip them over quickly.
When the shrimp is mostly cooked, transfer them to a bowl and then add the garlic, ginger and scallion stems and stir-fry until fragrant.
Add the doubanjiang and stir-fry for another minute or so until the mixture forms a thick paste.
Add the ketchup and sake and then return the shrimp to the pan. Toss to coat the shrimp evenly.
When the shrimp is cooked, drizzle the vinegar over the ebi chili and toss to distribute evenly. Plate and garnish with the chopped scallion greens.