Ebi Chili is a sweet and tangy shrimp simmered in a chili sauce. It’s a Sichuan-inspired recipe, also popular in Japan. In this video learn how to prepare the shrimp and make the sauce from scratch. It’s best served with a little rice!
Links to order speciality ingredients are provided below.
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Ingredients for 3-4 servings:
300g of shrimp
½ long green onion, minced
1 knob of ginger, minced
2 garlic cloves, minced
1 tsp of doubanjiang
1 tbsp of sake
1 ½ tsp of katakuriko
Salt
Sauce:
1 tbsp of sake
2 tbsp of ketchup
2 tsp of sugar
1 ½ tsp of soy sauce
½ tsp of chicken gara soup
¾ cup of water
2 tsp of katakuriko
Lettuce for plating
*Links for speciality ingredients:
Doubanjiang:
Sake:
Chicken gara soup:
Katakuriko:
Filmed with:
Nikon Z6:
Nikkor Z 24-70 f4:
GoPro Hero 8 Black:
Nikon D5300:
Nikkor 18-140:
Nikkor 35 f1.8:
Nikkor 50 f1.8:
Wireless Go Lavalier Mic:
Neewer Lights:
Above are some Amazon affiliate links of ingredients and equipment I used, if you order through these links I will receive a small commission at no extra cost to you.
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0:00 Intro
0:12 Brief Background
0:51 The Ingredients
2:29 Saute the Aromatics
3:50 Cook the Shrimp
4:48 Sauce & Plating
6:20 Tasting & Outro
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Thanks for watching!