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

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.

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.