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Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce)

Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce)

Main CourseAsianNon-VegetarianMedium

Submitted by Sanjay Patel

Source: www.seriouseats.com

Ingredients

Scale
  • 2 tablespoons plus 1 teaspoon unmodified potato starch (divided)
  • 14 ounces extra large shrimp ((about 12 to 15 shrimp; 400g), peeled, deveined)
  • 1/4 teaspoon baking soda
  • 1 large egg white ((1 ounce; 30g))
  • 1/4 teaspoon Diamond Crystal kosher salt (plus more if needed; for table salt, use half as much by volume)
  • 8 1/2 ounces vegetable oil (for frying)
  • One 1/3-inch knob fresh ginger ((1/4 ounce; 8g), peeled and minced)
  • 2 medium garlic cloves (minced)
  • 1 tablespoon Sichuan-style chile bean paste ((15g), such as Chinese doubanjiang or Japanese tobanjan (see note))
  • 3/4 cup homemade or store-bought chicken stock or water ((175ml))
  • 1/4 cup ketchup ((2 ounces; 60g))
  • 2 teaspoons sugar (plus more if needed)
  • 2 teaspoons rice vinegar (plus more if needed)
  • 1 tablespoon sake ((15ml))
  • 1 negi (Welsh onion) or 1/2 small leek ((2 ounces; 55g), white part only, rinsed well and minced (see note))

Instructions

  1. 1.
    In a small bowl, whisk together 1 teaspoon potato starch with 1/4 cup (1/4 cup) cold water until well combined; set aside.
  2. 2.
    Rinse the shrimp under cold running water, massaging the shrimp with your hands, for 1 minute. In a medium bowl, combine the rinsed shrimp, baking soda, egg white, and salt. Add remaining 2 tablespoons potato starch and, using a spoon or clean hands, toss to coat shrimp.
  3. 3.
    Place a wire rack over a rimmed baking sheet. In a carbon-steel wok or 10-inch carbon steel or stainless-steel skillet, heat oil over high heat to 330°F (165°C). Add shrimp, discarding any excess marinade and dropping from as close to the oil's surface as possible to minimize splashing, and fry, stirring and turning occasionally, until cooked through, about 2 minutes. (Potato starch will not brown significantly like wheat flour would, so the cooked shrimp will still appear quite pale.) Using a spider or slotted spoon, transfer shrimp to prepared baking sheet. Carefully ladle oil through a fine-mesh strainer set over a medium heatproof bowl.
  4. 4.
    Return 2 tablespoons (30ml) oil to now-empty wok and return the wok to high heat (allow remaining oil to fully cool before storing). Add ginger and garlic and cook, stirring constantly, until softened but not browned, about 10 seconds. Add chile-bean paste and cook, stirring, until fragrant, about 30 seconds. Stir in chicken stock, ketchup, sugar, vinegar, sake, and negi (or leek). Bring to a boil, then reduce heat to a simmer and cook, stirring, until negi (leek) is softened and tender, about 2 minutes. Adjust seasoning to taste with sugar, vinegar, or salt as required.
  5. 5.
    Add reserved shrimp and toss to coat. Stir in potato starch slurry, a teaspoon or two at a time, until sauce thickens enough to coat the shrimp in a glaze; discard any remaining potato starch-water mixture or reserve for another use. If sauce over-thickens and becomes gloppy, loosen by stirring in water 1 tablespoon at a time.
  6. 6.
    Transfer to a plate and serve immediately.