Shrimp in chili sauce - Ebi chili

Ingredients

• 12 t0 15 large shrimp, shelled and deveined
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, peeled finely chopped
• 1 tablespoon tobanjan (Korean chili paste)
• 1/4 cup scallions, chopped
• 1 teaspoon granulated sugar
• 1 teaspoon sesame oil
• 6 tablespoons ketchup
• 1 cup light chicken stock
• 1 tablespoon sake
• 1 tablespoon rice vinegar
• 1 1/2 tablespoon cornstarch mixed with 3 tablespoons water

Instructions

1. 1

   Soak the shrimp in water (about 2 cups) mixed with 1 teaspoon baking soda for 15 minutes. This will firm up the texture of the shrimp. Rinse and set aside.

2. 2

   Mix the ingredients for the chili sauce – except for the cornstarch and water mix – in a mixing bowl and set aside.

3. 3

   In a large pan over high heat, add oil, garlic and ginger, and cook for 2 minutes. Add tobanjan, stir well and add shrimp, and chopped scallions. Cook for 2 minutes and add the chili sauce mixture. Stir well and cook on medium heat for 3 minutes, until the shrimp are cooked through.

4. 4

   Lastly, add the cornstarch mixture and stir well. Turn the heat off and serve with rice.