Ebi Chili (Stir-Fried Shrimp in Chili Sauce)/エビチリ

Japanese Food

The other day, I made tori chili (stir-fried chicken in chili sauce), and this evening, I made ebi chili.
The recipe is almost the same as that for tori chili, but you will need to follow additional steps for shrimp before coating them with potato starch:
Shell and devein shrimp, put in a bowl, add some salt and katakuriko (potato starch), rub well to clean the shrimp, rinse with water, and drain.
(I didn’t bother to devein the vannamei shrimp; I was in a hurry. Besides, the shrimp looked clean.)

I thickened the sauce with 1 tbsp katakuriko (potato starch) and 2 tbsp water.

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