After watching “The Dotch Cooking Show” (Japanese cooking show), I was inspired to make Ebi Chili. I think I made this ebi chili recipe 7 times this past week… That’s how much I love it! What’s ebi chili? It means Chili Shrimp in Japanese and it’s based on the Chinese Kan Shao Shrimp. Korea also has a version of this dish, but it’s usually very expensive to order and the portions are small. I saved lots of money by making this ebi chili recipe at home and ate more than I was supposed to.
I had to tweak the sauce a bit and changed the batter and frying style. Frying the shrimp twice helps keep it nice and crisp even with the sauce. I also like to eat ebi chili with fried rice. The spicy/tangy/slightly sweet sauce mixed with the fried rice is heavenly~ 
Ingredients:
Fried Shrimp
20 tiger shrimp 21/25 (about 270g)
a little bit salt to season meat
1 egg white
6 tablespoon Potato Starch
7 tablespoon water
2 tablespoon oil (for the batter)
oil to fry
Chili Sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 green onion, minced (white part)
1/4 cup ketchup
1 1/2 tablespoon Toban Djan
1 1/2 tablespoon sugar
1/2 cup unsalted chicken stock (100ml)
1/2 tablespoon sake (japanese cooking wine)
1 1/2 tablespoon chili oil
1 teaspoon potato starch + 1 teaspoon water
Makes about 2 to 3 Servings
Cooking Instructions:
Step 1: Mix 6 tablespoon Potato Starch with 7 tablespoon water and let the potato starch settle in the refrigerator for at least 2 hours (overnight preferred).
Step 2: Mince the garlic, ginger, and white part of green onion. Put aside until needed.
Step 3: Mix the ketchup, Toban Djan
Step 4: Remove the shell and tail from shrimp. Butterfly (make a cut along the back) and devein. Lightly season the shrimp with salt.
Step 5: When the potato starch and water have separated completely, drain the water. Mash the potato starch with a spoon and mix with the shrimp, 1 egg white, and 2 tablespoon oil.
Step 6: Deep Fry the shrimp at 375 degrees F for about 2 minutes. Take all the shrimp out and wait for the oil to heat back up. Fry all the shrimp together once more for about another 3 minutes. This will keep the shrimp crisp even when the sauce is added. Stir the oil with long chopsticks to let the steam (moisture) out once in a while.
Step 7: Heat a wok on medium heat. Add 1 1/2 tablespoon chili oil. When hot, add the minced garlic and ginger and stir until fragrant. Then add the sauce mixture and stir over high heat. Let the sauce bubble a bit then add the potato starch/water mixture to thicken.
Step 8: Add the fried shrimp and minced green onion and sauté just until the shrimp is coated (only 5 to 10 seconds). Serve with fried rice.
This post is tagged asian, Japanese, Seafood, shrimp, spicy
Thanks for Visiting MamaLoli.com. Enjoy!
