RECIPE

JAPANESE CHILI SHRIMP

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.

INGREDIENTS

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)

1

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.

BRINE SHRIMP

2

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. 

WASH & DRY

3

Put the shrimp in a bowl and dust with an even coating of potato starch. 

DUST WITH STARCH

4

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. 

PAN-FRY SHRIMP

5

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.

STIR-FRY AROMATICS

6

Add the doubanjiang and stir-fry for another minute or so until the mixture forms a thick paste.

STIR-FRY CHILI PASTE

7

Add the ketchup and sake and then return the shrimp to the pan. Toss to coat the shrimp evenly. 

MAKE CHILI SAUCE

8

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.

FINISH WITH VINEGAR