Shrimp In Chili Sauce Ebi No Chili Sauce Recipes

SHRIMP IN MILD TOMATO CHILI SAUCE (EBI NO CHIRI SO-SU)

Steps:

• In a small bowl, combine the shrimp, cornstarch, sherry, and egg white and stir to evenly coat the shrimp. Let stand at room temperature for 15 minutes.
• Meanwhile, in another small bowl, stir together the ketchup, soy sauce, sake, and sugar until the sugar is dissolved. Set the bowl near the stove.
• In a wok or large frying pan over high heat, warm the oil. When it is hot, add the shrimp and stir with a wooden spatula until they are a little crispy, 5-6 minutes. Using tongs or a slotted spoon, transfer the shrimp to a bowl.
• Pour out all but 2 teaspoons of the oil. Set the wok over medium heat and swirl to coat the bottom and sides with the oil. Add the yellow onion and cook for 1 minute. Add the garlic and ginger and stir-fry briefly, just until fragrant. Add the chili bean paste, stir well, and then stir in the ketchup mixture. Return the shrimp to the pan, raise the heat to high, and cook, stirring, until the ingredients are well combined and the shrimp are coated with the sauce, 1-2 minutes longer.
• Transfer the shrimp to a serving dish, garnish with the green onions and peas (if using), and serve right away.
• Recipe courtesy of Let's Cook Japanese Food by Amy Kaneko, buy the book here: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772.

SHRIMP AND NOODLES WITH CHILI CRISP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
• Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
• Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
• Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
• Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.

EBI CHILI

Steps:

• Combine shrimp, water, 1 tablespoon cornstarch, and 1/2 teaspoon salt in a microwave-safe bowl; mix well with your hands. Rinse under cold running water. Pat shrimp dry with paper towels; return to the bowl.
• Whisk ketchup, chili bean paste, sake, vinegar, sugar, 1 teaspoon cornstarch, and 1/4 teaspoon salt together in a bowl. Mix in scallion, garlic, and ginger.
• Pour ketchup mixture evenly over the shrimp. Cover bowl with microwave-safe plastic wrap. Microwave on 600W power until shrimp turn opaque, about 3 minutes.
• Spread lettuce pieces on a serving plate; pour shrimp on top. Garnish with sprouts.

SHRIMP IN CHILI SAUCE (EBI NO CHILI SAUCE)

Steps:

• 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.