00:08Hey everyone, it's Yuto here from SlashyRecipes.com and today I'm going to show you how to make
00:14Ebi Chilli. This dish is made with juicy prawns which are stir-fried and served in a spicy sauce.
00:22It has some Sichuan Chinese influence but it's a well-loved recipe in Japan. So let's get started.
00:30This recipe serves two and you will need 230 grams or 8 ounces of fresh prawns,
00:371-2 pinches of salt, 1 teaspoon of cornstarch, 2 tablespoons of oil, I personally use sesame oil.
00:46Then for the sauce you'll need 1 inch or 2.5 centimetres, piece of ginger, 2 cloves of garlic,
00:5330 grams of spring onion, 2 tablespoons of ketchup, 1 teaspoon of douban jam which is a Sichuan
01:01fermented chili paste, 150 milliliters of water, 1 teaspoon of chicken stock powder, 1 tablespoon of water
01:09and 1 teaspoon of cornstarch mixed together to make a slurry. And finally for the seasoning we'll use a
01:17pinch of sugar, salt and pepper. Then you can also use sesame seeds to garnish at the end.
01:24So I'm starting with fresh prawns. I've already deshelled and deveined them and we're going to clean
01:31them before cooking. So spring them with a couple of pinches of salt and 1 teaspoon of cornstarch.
01:50Just make sure they're all covered and leave them for 2 minutes.
01:56After 2 minutes wash them under cold water to remove the cornstarch and salt and dry them off with a
02:02paper towel. Next we're going to heat up a pan on medium and once it's hot add 2 tablespoons of
02:09oil.
02:09I'm using sesame oil which always goes well with Chinese style cooking. Add the prawns and fry them
02:17until they're pink. I have left the tails on the prawns but it's optional. It's mainly for presentation but
02:24also the tails add extra flavour to the oil so when we make the sauce in the same pan it's
02:31going to have
02:31extra depth of flavour.
02:47Right so the prawns are cooked we're gonna transfer them to some paper towels to absorb excess oil and
02:54leave them there while we make the sauce. Don't wash the pan here there's good flavour in
03:01there so add the spring onion, garlic and finely dived ginger to the pan and fry them until they're fragrant.
03:30Next add 2 tablespoons of ketchup and 1 teaspoon of dobenzjan. Dobenzjan is a citron fermented chili bean paste.
03:38Next add 2 tablespoons of ketchup and 1 teaspoon of dobenzjan. Dobenzjan is a citron fermented chili bean paste.
03:38It's so tasty and I use it in quite a lot of my recipes. If you buy a jar it
03:45lasts like a year or so
03:47in the fridge so yeah highly recommended.
03:57Now let's add 150 milliliters of water and 1 teaspoon of chicken stock. Mix it well and bring to the
04:04boil.
04:20Once it's boiling you can lower the heat to your simmer and add the prawns back in.
04:30Next we want to thicken it up. I've got a teaspoon of cornstarch mixed with
04:351 tablespoon of cold water where we mix them together and add them to the sauce. It becomes thick
04:42and kind of glossy which helps it stick to the prawns. Add salt, sugar and pepper to taste.
05:09Just continue to simmer until it gets to the consistency you like.
05:20So it looks done here, let's do shop. To garnish I'm gonna sprinkle with toasted sesame seeds and some
05:28spring onion to add some colour. This dish is best served with rice.
05:35And there you have a fragrant and spicy ebi chili, a Japanese favourite with a strong influence from
05:41Sichuan cooking. Thank you very much for watching. If you enjoyed this recipe make sure to like and
05:49subscribe to our channel for more tasty Japanese recipes. Have a great day and see you next time.
05:56How are you doing?
06:10We'll see you next time.
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