ebi chili

ebi chili

Ingredients

  • 12 large shrimp, peeled and deveined
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 3/4 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
  • 1/4 scallion, minced
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 3 leaves green lettuce, torn into bite-sized pieces
  • 1 tablespoon mixed sprouts


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.

10/18/2019
ebi chili, recipe PT15M PT1H 5 455 calories

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