Authentic Ebi Chili (Shrimp in Chili Sauce)

Mince the garlic and ginger; slice the long green onion.

Devein the shrimp.

Massage the shrimp with salt and 1 tsp potato starch, then rinse thoroughly to remove dirt and odor. Drain.

Place the shrimp and coating starch in a plastic bag. Shake to coat evenly.

Combine water, chicken bouillon, sugar, and Shaoxing wine to make the seasoning mix.

Heat oil in a frying pan and lay in the shrimp. Cook over medium heat. Once they're about 60% done, transfer them out.

Toast the shrimp shells in the oil to transfer their aroma and umami, then remove the shells.

Sauté the garlic and ginger over low heat. When fragrant, add the doubanjiang and stir.

Add the ketchup and stir-fry to cook off the acidity. Once it thickens, pour in the seasoning mix.

Return the shrimp to the pan, add the sliced green onion, and simmer briefly to coat everything in the sauce.

Drizzle in sesame oil and stir-fry quickly over high heat to separate the oil (yakikiru).

Plate and serve.