Shrimp in Chili Sauce (Ebi No Chili Sauce)
- Ready In:
- 20mins
- Ingredients:
- 20
- Serves:
-
2-4
ingredients
- 1 lb medium-sized shrimp, peeled & deveined
- 1 pinch salt
- 1 pinch fresh ground pepper
- 1 tablespoon sake
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons minced ginger
- 2 teaspoons minced garlic
- 3 tablespoons canola oil
- 1 teaspoon cornstarch
- 1 teaspoon water
-
Sauce 1 (mix together in small bowl)
- 2 teaspoons chili bean sauce (Tobanjan)
- 2 tablespoons ketchup
-
Sauce 2 (mix together in small bowl)
- 2 tablespoons sake
- 1 tablespoon sugar
- 1⁄3 teaspoon salt
- 5 tablespoons water
-
Garnish
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 scallion, chopped
directions
- In a small bowl, combine the shrimp, salt, pepper, sake, cornstarch & sesame oil. Mix to coat the shrimp evenly.
- In a wok or large frying pan, heat 2 Tbs oil over high heat. When pan is hot, add shrimp and stir w/spatula until they just start to turn pink. Remove shrimp from pan and set aside.
- In the same pan add 1 Tbs oil on med/high heat. Add ginger and garlic and sauté until fragrant, then add Sauce A ingredients to the pan and continue cooking for about 3 more minutes, stirring constantly. Lower heat to medium then add Sauce B ingredients to the pan. Continue cooking for about 5 minutes longer making sure all the ingredients are mixed together well.
- Return the shrimp to the pan, stir to combine, add the cornstarch/water mixture to thicken. Don't over cook the shrimp.
- Serve with rice.
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RECIPE SUBMITTED BY
momaphet
United States