This Japanese-style chili shrimp is a family favorite! It’s made with large shrimp stir-fried in a sweet-and-spicy ketchup-based sauce with garlic, ginger, and doubanjiang (chili bean paste). You can also use smaller shrimp for a different texture. Adjust the heat by adding more or less doubanjiang to suit your taste.
15 minutes
Kamekichi Papa
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7oz large shrimp (such as black tiger; about 10 / 200g)
- 1 garlic clove (minced)
- 1 slice of fresh ginger (minced)
- 1tsp doubanjiang (chili bean paste)
- 1tbsp sake (or substitute dry sherry/white wine)
- 1tbsp vegetable oil (for frying)
- cornstarch slurry (cornstarch dissolved in water, as needed)
- A0.7cup chicken stock (160ml)
- A2tbsp sugar
- A0.5tbsp rice vinegar (or white vinegar)
- A3.5tbsp ketchup
DIRECTIONS
Preparation
Mince the garlic and ginger. In a small bowl, combine all (A) ingredients (chicken stock, sugar, rice vinegar, and ketchup) and set aside.
- 1
Peel and devein the shrimp.
- 2
Place the shrimp in a bowl with the sake, toss, then rinse lightly with water and pat dry. This step helps reduce any fishy smell.
- 3
Heat vegetable oil in a frying pan over medium heat. Add the shrimp and sauté until they start to turn pink.
- 4
Add the minced garlic and ginger, stirring until fragrant.
- 5
Stir in the doubanjiang and fry briefly, then pour in the (A) mixture.
- 6
Simmer and add cornstarch slurry a little at a time until the sauce thickens. Serve hot.
RecipeID
769
Tips & Notes
Adjust sweetness and spiciness by varying the amount of ketchup and doubanjiang.
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.