Ebi Chiri

As part of my Japanese food obsession, i've done ebi chiri. What is ebi chiri? Well, ebi is shrimp in Japanese (you're learning a new language here too!) Chiri is....chili in messed up English. No joke.

Ebi Chiri
from japanesefoodaddict.com
Yield: 2 servings
Time: 25 minutes

Ingredients
• 18 pieces of shrimp (216g)
• 1 clove of garlic (minced)
• 1 tsp ginger (minced)
• 1/4 cup green onion (chopped)
• 2 tsp sake (for uncooked shrimp)
• 1/4 tsp salt and a dash of pepper (for uncooked shrimp)
• 2 tsp katakuriko (potato starch for uncooked shrimp)
• 1/2 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 4 tsp ketchup
• 1tsp chicken soup powder
• 1tsp doubanjiang
• dash of salt and pepper

How To:
1. De-vein, shrimp wash with cold water
2. Put shrimp in a small bowl, add salt and pepper, sake, katakuriko and mix.
3. Mix spices (oyster sauce, soy sauce, sugar, ketchup, chicken powder) together in small bowl
4. Heat oil in frying pan then sauté garlic and ginger
5. Add shrimp/sake/katakuriko/doubanjiang mixture and cook for 1 minute over medium heat. Add green onion.
6. Add mixed spices and 1/4 cup of water, mix, cook for 2 minutes and serve.

Notes:
- Per usual, I didn't use half the ingredients, namely sake, oyster sauce, and doubanjiang (this is a Chinese chilied spice). I sauteed jalapenos for spice. If i had some, I'd also add Sriracha sauce. It doesn't make a difference, it just adds a little crunch.
- This is one of the easiest things I've made. I'm shocked at how simple these are.