Spicy Shrimp Stir Fry (Ebi Chili)
, Serves 2
Shrimp marinated in sake and starch, then simmered in a ketchup and doubanjiang chili sauce thickened with a slurry.
| 10 shrimp (250 g), peeled, deveined, backs cut | Clean shrimp with starch, rinse, pat dry | Marinate shrimp | Sear shrimp both sides, set aside | Return shrimp, add scallion; cook through | Add sesame oil, pour in slurry, thicken |
| 1 Tbsp potato starch or cornstarch (for cleaning the shrimp) | |||||
| 1/4 tsp Diamond Crystal kosher salt | |||||
| 1/8 tsp ground white pepper | |||||
| 1 Tbsp sake (for the marinade) | |||||
| 1 Tbsp potato starch or cornstarch (for the marinade) | |||||
| neutral oil (for the shrimp), divided | |||||
| neutral oil (for the aromatics), divided | Sauté ginger & garlic | Add doubanjiang & ketchup | Add stock, sake & sugar; simmer | ||
| 1 knob fresh ginger (2.5 cm), minced | |||||
| 2 cloves garlic, minced | |||||
| 2 tsp doubanjiang (spicy chili bean paste) | |||||
| 2 Tbsp ketchup | |||||
| 120 ml chicken stock or water | |||||
| 1 Tbsp sake (for the sauce) | |||||
| 1 1/2 tsp sugar | |||||
| 1 white part of green onion/scallion, cut small | |||||
| 1 tsp toasted sesame oil | |||||
| 30 ml water (for the slurry) | Whisk water & starch | ||||
| 1 Tbsp potato starch or cornstarch (for the slurry) |
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