Japanese name Ebi Chili means spicy shrimp with chili sauce. It is actually Chinese recipe but it is very popular in Japan. I don’t see this food in many Chinese restaurants in U.S. So I decided to put this here.
16 to 20 Shrimp
5 Water chestnuts
1 small Tomato
1 (same size of garlic 1 clove)Ginger
1 clove Garlic
4tbs Spicy chili paste
1 Cup Chicken soup (stock or buillon)
1 tbs Potato starch 1 tbs (same amount of water-for thick sauce)
2 tbs Potato starch (to put in the shrimp bowl)
2tbs Oil (plus 1tbs)
pinch Salt and pepper
1 1/2tbs Sugar
1 Cut Shrimp head and tail off.
2 Peel shrimp and cut back and take off the black vain. Put salt and papper on the shrimps.
3 Put shrimp in the bowl and add potato starch and mix it.
4 Put in low heat oil and deep fry it. When change color, take off quickly.(You will cook shrimps in the sauce later so do not worry about shrimps being fully cooked now.)
5 Cut vegetables just like pictures.
6 Put Oil in the pan and heat it up on high heat.
7 Put tomato and cook until like paste.
8 Add other vegetables and saute it. If it is necessary add oil and try not burn it and continue saute it.
9 Add chili paste and saute it.
10 Put chicken buillon 1 cup and mix until simmer and add other sauce ingredients.
11 Add shrimps and cook about 2 min.
12 Finally, add potato starch with water and make sauce thicker.