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Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce) Recipe

Name: Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons (3/4 ounce; 20g) plus 1 teaspoon (3g) 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)

Prep Time

Cook Time

15m

Total Time

20m

This Ebi no Chiri-Sōsu recipe features extra large shrimp coated in potato starch and fried to perfection, then served in a savory and spicy chile sauce. With ingredients like garlic, ginger, and Sichuan-style chile bean paste, this dish is bursting with bold and authentic Japanese flavors.