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.