EBICHIRI refers to “EBI no Chili sauce-Itame” which is shrimp stir-fry in sweet and spicy sauce, a Japanese Chinese dish.
Despite it being called chili sauce, chili sauce is not used.
EBICHIRI is the popular menu in typical Chinese restaurants in Japan, and its fresh shrimp texture goes well with sweet and spicy sauce.
In authentic (Japanese) Chinese restaurants, Doubanjiang is used as the sauce as spicy, yet, we often tomato ketchup instead at home.
As well as Napolitan spaghetti, chicken rice, and egg omelet with ketchup sauce, the Japanese like the taste of ketchup and often used in Japanese casual cuisine.
CLEAN THE SHRIMP PROPERLY WITH JAPANESE COOKING TIP
When you don’t clean the shrimp properly, you’ll get the fishy shrimp.
In Japanese home cooking, we often use starch and salt, sometimes sake for cleaning shrimp.
Salt helps to bring the shrimp a fresh texture, and the starch works to clean them deeply.
Let’s find out how to prepare shrimp in Japanese cooking tips in this post.
RUB SHRIMP WITH EGG WHITE
When it comes to getting a fresh texture finish for shrimp, it’s all about preparing.
First, salt and pepper the shrimp, then rub them with the egg whites.
The reason why the shrimp will likely be tough is because the moisture is removed while the shrimp is cooking over high heat like stir-fry.
Coating the shrimp with egg white wash prevents it from drying out while keeping the moisture.
It is very important to rub the shrimp to allow the egg white wash to penetrate them shrimp.
Coat the shrimp with potato or corn starch to finish this process.
COOK THE SHRIMP FIRST
Cook (technically sear) coated shrimp in advance to give them a fresh plumpy texture.
Preheat a little more oil than usual in a skillet, add the shrimp.
Sear both sides until the coating on the shrimp is set and cooked through.
The coating traps the moisture and flavor of the shrimp, giving it a plump texture.
EBICHIRI: JAPANESE SHRIMP IN SWEET SPICY KETCHUP SAUCE
- 1 lb shrimp
- 1 egg white
- 1 tbsp white wine
- salt and pepper to taste
- 3 tbsp potato/corn starch for coating shrimp
- ¼ cup minced leeks/onions/scallions
- 1 clove garlic, minced
- 1 tbsp minced ginger
- 2 tbsp cooking oil
- 1 red hot chili pepper *dried or fresh
- 1-2 tbsp Doubanjiang *optionally if you like spicy
For The Ketchup Sauce
- ¼ cup tomato ketchup
- 1 tbsp sugar/honey
- 1 tbsp white wine/Japanese sake/Chinese cooking wine/vodka/gin
- 1 tbsp oyster sauce
- ¼ TSP Chinese five spices
- 1 TSP toasted sesame oil
- 1 cup water
- 1 TSP potato/corn starch
- 1 TSP Gochujang *optionally
- black pepper to taste
- (Prepare shrimp 1) Clean and devein shrimp. Read the post about how to prepare shrimp if desired.
- (Prepare shrimp 2) Towel dry shrimp and season them with white wine, salt & pepper. In a large bowl, rub the shrimp with egg white thoughtfully, ideally for 5 minutes.
- Mix the shrimp with potato/corn starch until the moisture is gone.
- (Make The Ketchup sauce) Combine all ingredients in the ketchup sauce list, except for gochujang and black pepper.
- Oil and preheat a non-stick skillet. Cook the shrimp until they change color. Transfer the shrimp to a platter. Set it aside.
- Cook aromatics. Add minced garlic, ginger (chili peppers if desired), and oil. Cook them until fragrant. Turn off the heat. *heat Doubanjiang at this point if you want to add a spicy Sichuan flavor.
- Add the ketchup sauce to the skillet. *Stir well before pouring into the skillet since the starch will easily separate from the water and sink to the bottom.Add 1 TSP of gochujang optionally and dissolve it with a spoon. Stir well until the sauce gets thicker over medium-high heat, about 5-8 minutes.
- Return the cooked shrimp to the skillet. Combine and cook them until the shrimp are fully cooked.
- Transfer the dish to a platter.Drizzle Layu chili oil or vinegar if desired. Serve and enjoy!*What's Layu Chili oil
Doubanjiang is a paste of fermented soybeans, broad beans, and chilies. it is known as “spicy bean paste” and is typically used in Sichuan cuisine.
This iconic bean paste has spicy, salty, and umami flavor.
Heating the paste in oil before cooking ingredients enhances its unique spicy flavor to a dish.
Gochujang is a spicy and sweet paste that originated on the Korean Peninsula.
It is a fermented seasoning made by saccharifying or glutinous rice with koji, and adding chili pepper.