Ebi Chili recipe

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Ingredients

12 large shrimp, peeled and deveined
1 tablespoon water
1 tablespoon cornstarch
¾ teaspoon salt, divided
1 tablespoon tomato ketchup
1 teaspoon chili bean paste (doubanjiang)
1 teaspoon sake
1 teaspoon vinegar
1 teaspoon white sugar
1 teaspoon cornstarch
¼ scallion, minced
1 clove garlic, minced
1 teaspoon minced fresh ginger
3 leaves green lettuce, torn into bite-sized pieces
1 tablespoon mixed sprouts

Nutrition Info

144.8 calories
carbohydrate: 10.8 g
cholesterol: 191.1 mg
fat: 1.1 g
fiber: 0.4 g
protein: 21.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 1332.9 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine shrimp, water, 1 tablespoon cornstarch, and 1/2 teaspoon salt in a microwave-safe bowl, mix well with your hands. Rinse under cold running water. Pat shrimp dry with paper towels, return to the bowl.

  2. Whisk ketchup, chili bean paste, sake, vinegar, sugar, 1 teaspoon cornstarch, and 1/4 teaspoon salt together in a bowl. Mix in scallion, garlic, and ginger.

  3. Pour ketchup mixture evenly over the shrimp. Cover bowl with microwave-safe plastic wrap. Microwave on 600W power until shrimp turn opaque, about 3 minutes.

  4. Spread lettuce pieces on a serving plate, pour shrimp on top. Garnish with sprouts.

Recipe Yield

2 servings

Recipe Note

Ebi chili is one of those Japanese dishes which has Chinese influence. It is a shrimp or prawn dish with a sweet and spicy sauce. It's an easy recipe and a favorite bento ingredient for many kids. For this dish I've used fresh prawns, which needed to be cleaned well before cooking. In this recipe, the cooking time is only 3 minutes which makes it a perfect go-to recipe in case of kitchen emergencies.

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