Ebi Chili (エビチリ), or "chili shrimp," is a staple at Chinese restaurants in Japan, and in my recipe, I show you how to get plump, springy shrimp with a fragrant sauce that's got the perfect balance between sweet, spicy, and sour. This modern Japanese Chinese classic is easy to make at home and can be put together in about 20 minutes.

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✚ INGREDIENTS ✚
​​450 grams shrimp (21/25 size, peeled and deveined)
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons potato starch
3 tablespoons vegetable oil
10 grams garlic (grated)
10 grams ginger (grated)
60 grams scallion stems (minced)
2 tablespoons doubanjiang
1/3 cup ketchup
1/3 cup sake
1 tablespoon rice vinegar
scallions greens (chopped for garnish)

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INDEX:
0:00 Intro
1:02 Ingredients
1:44 Prep shrimp
2:30 Prep aromatics
3:58 Coat shrimp
5:26 Make Chili Shrimp
7:03 Plating
7:31 Taste test

#SweetAndSpicyChiliGarlicPrawn #shrimprecipe