Ebi Chili – Chili Shrimp
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 tweaked 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. The spicy/tangy/slightly sweet sauce mixed with fried rice is heavenly.
This recipe makes about 3 servings
For the 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
For the 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
- 1/2 tablespoon potato starch + 1 tablespoon water
- 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). Mince the garlic, ginger, and white part of green onion. Put aside until needed.
- Mix the ketchup, Toban Djan, sugar, sake, and chicken stock in a small bowl. Put aside until needed. Remove the shell and tail from shrimp. Butterfly (make a cut along the back) and devein. Lightly season the shrimp with salt.
- 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.
- 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.
- 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.
- 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.