Foolproof Ebi Chili (Shrimp in Chili Sauce)

Cut the aromatics first, before the cutting board gets dirty. Soaking the garlic in water makes it easier to peel, so peel it and mince it.

There is no need to peel the ginger if you scrub it clean with a brush. Mince as much as you need.

Roughly mince the long green onion. Place it on the cutting board, hold the knife at a fixed angle, and make diagonal cuts without slicing all the way through (jabara-giri). Flip it over, cut it the same way, then chop, and it will be nearly minced.

Make the combined sauce. Mix together 2 tablespoons ketchup, 2 tablespoons sake, 1 tablespoon sugar, 1 teaspoon doubanjiang, 1 teaspoon chicken stock powder, and 2 tablespoons water.

Peel the shrimp. Hook your thumbnail under the legs on the belly side to remove the shell, then pull while pressing the tail to detach it easily. Peel about 250g.

Slide the knife into the back of the shrimp and scrape out the vein with the blade.

Rinse the shrimp with water and pat them thoroughly dry with paper towels.

Transfer the shrimp to a bowl, season with salt and pepper, a little sake, and a little soy sauce, and massage lightly.

Crack the egg and add some of the egg white, then add 1 tablespoon potato starch and massage again to coat. Beat the remaining egg and set it aside.

Heat a frying pan, coat it with 1 tablespoon oil, and lay the shrimp out in a single layer. Cook over medium heat for just under 2 minutes per side until about 70–80% cooked through, then return them to the bowl.

Add 1 tablespoon oil to the same pan and cook the ginger and garlic over low heat to infuse the oil with their aroma. Once fragrant, add the combined sauce and bring it to a boil.

Once it boils, return the shrimp to the pan and cook them through while reducing the sauce slightly. When it thickens, drizzle in the beaten egg and stir slowly and gently. While the egg is still soft-set, add the long green onion, raise the heat, and mix lightly to finish. Serve on a plate lined with lettuce.