Ebichiri (lit. \”shrimp chili\”) is grilled shrimp with doubanjiang, which may or may not contain chili peppers (based on which level of spiciness you choose). Originally a Szechuan dish from China, Ebichiri has been modified to fit the Japanese palate.
Yield: 2 servings
Time: 25 minutes
- 18 pieces of shrimp (216g)
- 1 clove of garlic (minced)
- 1 tbsp ginger (minced)
- 1/4 cup green onion (chopped)
- 2 tbsp sake (for uncooked shrimp)
- 1/4 tbsp salt and a dash of pepper (for uncooked shrimp)
- 2 tbsp katakuriko (potato starch for uncooked shrimp)
- 1/2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 4 tbsp ketchup
- 1 tbsp chicken soup powder
- 1 tbsp doubanjiang
- dash of salt and pepper
- De-vein shrimp, and wash with cold water
- Put shrimp in a small bowl, add salt and pepper, sake, katakuriko and mix.
- Mix spices (oyster sauce, soy sauce, sugar, ketchup, chicken powder) together in small bowl
- Heat oil in frying pan then sauté garlic and ginger
- Add shrimp/sake/katakuriko/doubanjiang mixture and cook for 1 minute over medium heat. Add green onion.
- Add mixed spices and 1/4 cup of water, mix, cook for 2 minutes and serve.