Ebi Chili

ebi chili
Serves 2

For those celebrating Christmas and preparing all the traditional meals, you must be very busy by now. Somehow, I would like to present this Chinese-Japanese dish called “Ebi Chili”. The first time that I ate this dish was at my neighbors. Her husband was in charge of cooking that day so I got to taste his cooking. It was delish, actually because he use the very large juicy prawns.

Dining at Chinese restaurants here is difficult for us because they use pork stock everywhere they like. So, I had to find a recipe from the internet and I loved the one from No Recipes. According to his post, ebi chili was created by an immigrant from Sichuan that opened a restaurant in Japan. He later become very popular and introduced Chinese cuisine on television. So, I made mine based from this recipe.

500 gr medium to large prawns, peeled with tail on
a dash of salt
a dash of baking soda

2 tsp potato starch
4 cm scallion, white part, cut into thin pieces
1 tsp ginger paste
2 garlic cloves, crushed and minced
1/2 tbs tomato paste
3 tbs tomato ketchup
2 tbs thai chili
a dash of pepper

How to prepare:
-wash the shrimps, pat dry, sprinkle some baking powder, set aside for 2-3 minutes
-wet the shrimps then mix with the starch
-fry the shrimp golden brown and set aside
-in a new pan, saute the scallion in light oil
-add the garlic and ginger, stir until fragrant
-add the tomato paste, tomato ketchup and thai chili mix well
-add some water if it is too dry
-add the shrimps and mix well


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