Ebi no Chiri Sōsu Japanese Shrimp in Chile Sauce Recipe

Ingredients

• 2 tablespoons (3/4 ounce; 20g) plus 1 teaspoon (4g) unmodified potato starch, divided
• 14 ounces extra large shrimp (about 12 to 15 shrimp; 400g), peeled, deveined
• 1/4 teaspoon baking soda
• 1 large egg white (1 ounce; 30g)
• 1/4 teaspoon Diamond Crystal kosher salt, plus more if needed; for table salt, use half as much by volume
• 8 1/2 ounces (250ml) vegetable oil, for frying
• One 1/3-inch knob fresh ginger (1/4 ounce; 8g), peeled and minced
• 2 medium garlic cloves, minced
• 1 tablespoon (15g) Sichuan-style chile bean paste, such as Chinese doubanjiang or Japanese tobanjan (see note)
• 3/4 cup (175ml) homemade or store-bought chicken stock or water
• 1/4 cup (2 ounces; 60g) ketchup
• 2 teaspoons sugar, plus more if needed
• 2 teaspoons rice vinegar, plus more if needed
• 1 tablespoon (15ml) sake
• 1 negi (Welsh onion) or 1/2 small leek (2 ounces; 55g), white part only, rinsed well and minced (see note)

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