00:00I made this ebi chili with no deviations and it came out great, says one of my readers.
00:05Shell-infused oil for depth, bloom to avanjan for warmth,
00:09cut-up fried to rust-colored sweetness, then a slurry that turns everything silky and glossy.
00:14For a printable version of this recipe, visit my website, just Google ebi chili statue to find me.
00:20Before we start, let's prep the ingredients.
00:23Finally, mince 1 tablespoon of ginger, 2 cloves of garlic, and 30 grams of the white part of a Japanese
00:31leek.
00:31If you can't find Japanese leek, regular leek, onions or shallots can pinch hit here.
00:37Chuka dishes are all about prep as the actual cooking time is so short.
00:41Next, these shell 450 grams of shrimp and keep 5 of these shells. We'll use them later.
00:48We're going to use them to create custom shrimp-infused cooking oil that amplifies this dish seafood character without adding
00:56any extra ingredients.
00:58It's up to you whether you want to keep the tails on or not, but I personally like removing them
01:04for every chili.
01:05After reserving 5 shells, you don't need to take off the legs first. That way, you can peel faster.
01:13Next, make a shallow cut along the back and remove the dark vein.
01:17As for the shrimp variety, I recommend larger ones like black tiger or white leg.
01:22Mine today is white legs, but ideally, use a bit bigger than mine.
01:26Next is the cleaning.
01:28Sprinkle over a 1.5 teaspoon of salt and 1.5 tablespoon of potato starch.
01:32The salt draws out impurities while the starch clings to any surface grit, so they cook up clean.
01:39I know it seems like a big hassle, but shrimp really needs thorough prep.
01:43Work it over every surface and let the shrimp sit for 3 minutes.
01:48Use the waiting time to set a wok or large frying pan over medium-low heat and add 2 tablespoons
01:53of neutral cooking oil.
01:55When it shimmers, drop in those 5 saved shells and fry gently for 3 minutes until vivid, orange and fragrant.
02:04Scoop the shells out and discard. You've now made a quick shrimp-infused oil that boosts the dish.
02:13Rinse the salted-starged shrimp thoroughly under cold water, then pat them completely dry.
02:23Return the shrimp to a new dry bowl and add 1 tablespoon of potato starch tossed to coat evenly.
02:29Slide the shrimp into the hot shrimp-scented oil and stir-fry over medium heat until they curl into loose
02:37C-shapes, about 80% done, roughly 2 minutes.
02:47Immediately transfer them to a heat-proof container. Slightly under is perfect because we'll finish cooking them in the sauce.
02:56Lower the heat to its gentlest setting. In the same wok, add 2 teaspoons of chilli bean paste, called doubanjan,
03:04and stir slowly for about 1 minute.
03:07Just until you see bright red oil pooling and the raw harsh aroma relaxes into something warm and savoury. Stop
03:14before it darkens.
03:16Now stir in the ginger, garlic, and leek that we prepared earlier. Keep it moving for about 30 seconds until
03:23fragrant.
03:26Add 2 tablespoons of tomato ketchup and fry for 1-2 minutes, stirring. This is a true backbone of ebi
03:33chilli.
03:33Back in the 50s, Chinese-born chef Chen Kenming adopted shichuan gan shao shrimp for Japanese home kitchens.
03:41He thought ketchup delivered consistent colour, gentle sweetness, and balanced acidity that softened the heat while keeping the glossy red
03:50finish.
03:51Pour in 150ml of water, then add 1 teaspoon of Chinese-style chicken bouillon powder and 1-4 teaspoon of
03:58sugar.
03:58Bring it to a lively simmer, stirring to dissolve the bouillon.
04:03While you wait, mix a slurry of 1 teaspoon of potato starch with 1 tablespoon of cold water until smooth.
04:09Then stream the slurry into the simmering sauce while stirring. Within seconds, it will thicken and turn glossy.
04:16Thinly coat the back of your spoon.
04:19Return the part-cooked shrimp to the pan with 2 tablespoons of green peas.
04:27Toss for 15-20 seconds of medium heat, then turn off the heat.
04:33Finish with a light drizzle of toasted sesame oil or chilli oil.
04:37Plate and garnish with finely chopped green onion.
04:40And a few chilli threads.
04:42Serve immediately.
04:43This sauce is at its glossiest right now.
04:45And yes, plain steamed rice is a must.
04:48And there you have it.
04:49Look at the glossy, vibrant sauce.
04:52The shrimp are springy.
04:53The sauce is sweet, spicy, and aromatic.
04:56And the leeks and green onions keep everything bright.
04:59Want even more delicious recipes?
05:02Grab my free cookbook from the link in the description.
05:06Okay, let's go over the ingredients one more time.
05:08And if you're ready to cook, grab the written instructions by clicking the full recipe box
05:12with a picture that's about to pop up on your screen.
05:15Want to learn every detail behind this recipe?
05:18You can find the full version and step-by-step tips on my website.
05:22Just tap the link on the screen.
05:24And for more recipes like this, head to my seafood playlist.
Comments