Shrimp in Chili Sauce (Ebi no Chili Sauce)

Shrimp in Chili Sauce (Ebi no Chili Sauce)

I grew to love this dish while in High School in Japan.  This is both a popular lunchtime option at the many Chinese restaurants scattered around Tokyo and a simple main course to make at home. Making this dish from scratch is very easy and you can control the levels of heat and sweet.  This will become a favorite of both the adults & children in your home, I’m sure of it!

Ingredients:
1 lb med sized shrimp peeled & deveined
Pinch of Salt
Pinch of freshly ground Pepper
1 Tbs Sake
1 tsp Cornstarch
1 tsp Sesame Oil

2 Tbs minced Ginger
2 tsp minced Garlic
3 Tbs Canola or vegetable oil
1 tsp cornstarch
1 tsp water

Group A (mix together in small bowl)
2 tsp Tobanjan
2 Tbs Ketchup
Shrimp in Chili Sauce (Ebi no Chili Sauce) ingredients
Group B (mix together in small bowl)
2 Tbs Sake
1 Tbs Sugar
1/3 tsp Salt
5 Tbs Water

Garnish:
1 Tbs Rice Vinegar
1 Tbs Sesame Oil
1 scallion, chopped

1.  In a small bowl, combine the shrimp, salt,  pepper, sake, cornstarch & sesame oil.  Mix to coat the shrimp evenly.

2.  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 start to turn pink.  Remove shrimp from pan and set aside.
Shrimp in Chili Sauce (Ebi no Chili Sauce) simmering sauce
3.  In the same pan add 1 Tbs oil on med/high heat.  Add ginger and garlic and sauté until fragrant, then add Group A ingredients to the pan and continue cooking for about 3 more minutes, stirring constantly.  Lower heat to medium then add Group B ingredients to the pan. Continue cooking for about 5 minutes longer making sure all the ingredients are mixed together well.

4.  Return the shrimp to the pan, stir to combine, cook for 1-2 minutes longer.  Add the cornstarch/water mixture to thicken.

Shrimp in Chili Sauce (Ebi no Chili Sauce) cooking

5.  Add scallions, rice vinegar and sesame oil.  Stir well then remove from heat.

6.  Transfer shrimp to a serving dish.  I like serving mine with rice and green vegetable on the side.  Hope you enjoy this dish as much as I do.

4.0 from 1 reviews
Shrimp in Chili Sauce (Ebi no Chili Sauce)
 
Ingredients
  • 1 lb med sized shrimp peeled & deveined
  • Pinch of Salt
  • Pinch of freshly ground Pepper
  • 1 Tbs Sake
  • 1 tsp Cornstarch
  • 1 tsp Sesame Oil
  • 2 Tbs minced Ginger
  • 2 tsp minced Garlic
  • 3 Tbs Canola or vegetable oil
  • 1 tsp cornstarch
  • 1 tsp water
  • Group A (mix together in small bowl)
  • 2 tsp Tobanjan
  • 2 Tbs Ketchup
  • Group B (mix together in small bowl)
  • 2 Tbs Sake
  • 1 Tbs Sugar
  • ⅓ tsp Salt
  • 5 Tbs Water
  • Garnish:
  • 1 Tbs Rice Vinegar
  • 1 Tbs Sesame Oil
  • 1 scallion, chopped
Instructions
  1. In a small bowl, combine the shrimp, salt, pepper, sake, cornstarch & sesame oil. Mix to coat the shrimp evenly.
  2. 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 start to turn pink. Remove shrimp from pan and set aside.
  3. In the same pan add 1 Tbs oil on med/high heat. Add ginger and garlic and sauté until fragrant, then add Group A ingredients to the pan and continue cooking for about 3 more minutes, stirring constantly. Lower heat to medium then add Group B ingredients to the pan. Continue cooking for about 5 minutes longer making sure all the ingredients are mixed together well.
  4. Return the shrimp to the pan, stir to combine, cook for 1-2 minutes longer. Add the cornstarch/water mixture to thicken.
  5. Add scallions, rice vinegar and sesame oil. Stir well then remove from heat.
  6. Transfer shrimp to a serving dish. I like serving mine with rice and green vegetable on the side. Hope you enjoy this dish as much as I do.

 

Comments

  1. Stacey Fujimura says:

    I’m going to make this shrimp dish this week for my parents! I better make a lot of rice too, that sauce will be delicious over Japanese rice.

    • Thank you Stacey! This shrimp dish has a kick to it and is super tasty, I know your Parents will love it

  2. This was really delicious! I made it earlier this week and came out just like your picture! I think it was the sake that gave it such a unique flavor… Thank you very much for the post!

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