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)
Instructions
Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce) Recipe serves 4 original recipe by Serious Eats.
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- japanese
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