Japanese Ebi Chili Recipe (Shrimp in Chili Sauce)

In this video, I'll show you how to make restaurant-quality Japanese Ebi Chili in just 20 minutes! No store-bought sauce needed, you'll learn the simple technique for perfectly glossy chili sauce and tender, juicy shrimp every single time.

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📌 RECIPE DETAILS:
⏰ Time: 25 mins
👥 Servings: 3
🦐 Ingredients:
- 450g shrimp (medium/large with shells)
- ¼ tsp salt for cleaning
- ½ tbsp potato starch for cleaning
- 2 tbsp cooking oil
- 1 tbsp potato starch for coating
- 2 tsp chili bean paste (tobanjan/doubanjian)
- 1 tbsp finely diced ginger
- 2 cloves finely diced garlic
- 30g Japanese leek (white part)
- 2 tbsp tomato ketchup
- 150ml water
- 1 tsp Chinese chicken bouillon powder
- ¼ tsp sugar
- 1 tsp potato starch and 1 tbsp cold water to make a slurry
- 2 tbsp green peas
- finely chopped green onions
- chili threads (optional)
- toasted sesame oil (or chili oil for extra heat)


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