Ebi Chill

This was my first time to make Ebi Chill! And I find how easy and simple to make and absolutely delicious when you buy already peeled and deveined shrimp.

Ingredients: 4 servings

  • 450g (1lb) large shrimp peeled, deveined
  • 2 tsp tobanjan paste (Chinese Chill paste)
  • 2 garlic cloves minced
  • ¼ cup onion finely chopped

For marinade:

  • 1/4 tsp salt
  • 1 tbsp sake
  • 2 tsp fresh ginger juice

For Sauce;

  • 4 tbsp water
  • 1 tbsp soy sauce
  • 3 tbsp ketchup
  • 1 tbsp sugar
  • ½ tbsp. corn Starch

vegetable oil for frying
Sesame oil

  1. Rinse the shrimp and pat dry with paper towels.
  2. In a small bowl, add the shrimp, salt, sake and ginger juice and mix and set aside for 10 minutes.
  3. Mix water, soy sauce, ketchup, sugar and corn starch in a small bowl and set aside.
  4. Heat a tablespoon cooking oil in a frying pan on medium heat, add garlic and onion. Stir fry for a few minutes. Add the tobanjan and stir frequently for 3-4 minutes.
  5. Add the shrimp in the pan and cook just until the shrimp turn pink for about 3 minutes.
  6. Add Sauce mixture in the pan and cook until the sauce thickened. Add a splash of sesame oil and gently mix.
  7. Serve immediately with cooked rice and salad or side dishes.

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