Ebi Chili (Japanese-Style Chili Shrimp)

Method

1. 1

   Pat the shrimp dry and toss lightly with a pinch of salt.

2. 2

   Whisk the ketchup, chili flake, sugar, soy sauce and dashi stock together to make the sauce.

3. 3

   Heat half the oil in a wok or large skillet over high heat and sear the shrimp 60–90 seconds per side until just pink and curled; remove to a plate.

4. 4

   Add the remaining oil, then the garlic, ginger and white spring onion, and stir-fry 30 seconds until fragrant.

5. 5

   Pour in the sauce and bring to a simmer, then stir in the cornstarch slurry and cook until glossy and thickened, about 1 minute.

6. 6

   Return the shrimp to the pan and toss to coat, then drizzle in the beaten egg in a thin stream, stirring once or twice so it sets into soft ribbons.

   💡 Pour the egg in slowly and stir minimally — stirring hard breaks it into fine curds instead of silky ribbons.

7. 7

   Scatter with the green spring onion and serve immediately over rice.