Dinner · 25 min · japanese

Ebi Chili

A Japanese dinner built around shrimp and ketchup — on the table in 25 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Shrimp
• 0.33 cup Ketchup
• 1 tbsp Doubanjiang
• 4 cloves Garlic
• 1 tbsp Fresh ginger
• 0.5 cup Chicken stock
• 1 tbsp Sugar
• 1 tbsp Shaoxing wine
• 1 tbsp Cornstarch
• 1 Egg white
• 3 Scallions
• 1 tsp Sesame oil

Steps

1. Toss the shrimp with the wine, egg white, and cornstarch; rest 10 minutes. Velveted shrimp stay plump in the sauce.
2. Fry the doubanjiang, garlic, and ginger 30 seconds until brick-red and fragrant.
3. Add the ketchup, stock, and sugar; simmer 3 minutes into a glossy, sweet-spicy sauce.
4. Add the shrimp and cook 3 minutes, tossing, until curled and pink. The sauce should cling to every piece.
5. Finish with sesame oil and scallions. Serve over rice — Japans beloved Chinese import, sweeter and gentler than the original.

Build my plan — free

← All recipes