Japanese cuisine · Fish & Seafood

Ebi Chili (Chili Shrimp)

Shrimp tossed in a rich, spicy sauce of tomato paste, chili bean paste, ginger and garlic.

Ingredients · for 4 servings

• 600g shrimp (peeled and deveined)
• 2 tbsp tomato paste
• 1 tbsp chili bean paste (doubanjiang)
• 1 piece ginger (about 3cm)
• 3 garlic cloves
• 4 spring onions
• 200ml chicken stock
• 1 tbsp sake
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1 egg
• 3 tbsp oil

Instructions

1. Pat the shrimp dry, toss with 1 tsp cornstarch and the sake, and marinate for 10 min. – this keeps them juicy when fried.
2. Finely chop the ginger, garlic and the white parts of the spring onions; slice the green parts into thin rings.
3. Stir the chicken stock together with the tomato paste, sugar and remaining cornstarch until smooth and lump-free.
4. Heat the oil in a wok until very hot, fry the shrimp for 1–2 min. until pink on the outside, and remove immediately.
5. Reduce the heat, fry the ginger, garlic, spring onion whites and chili bean paste for 1 min. until the oil turns red, then pour in the stock mixture and simmer for 2 min. until it thickens.
6. Stir in the beaten egg in thin streams, return the shrimp to the pan, toss briefly and serve sprinkled with the spring onion greens.