Ebi Chili with Fresh Tomato

Peel the shrimp and remove the dark vein.

Saute the shrimp shells, green leek tops, and ginger in oil to make shrimp oil.

Massage the peeled shrimp with salt and potato starch, then rinse until the water runs clear and pat dry. Season with salt and pepper, egg white, potato starch, and oil.

Stem the tomatoes and cut into 8 wedges each. Mince the garlic, ginger, and leek.

Heat extra oil in a frying pan and oil-blanch the prepped shrimp until just barely cooked, then remove.

Wipe the pan, add fresh oil, and saute the minced garlic and ginger over low heat to release aromas. Add doubanjiang and ketchup and toast to concentrate the flavor.

Add the cut tomatoes to the chili sauce and toss briefly. Season with sugar and soy sauce.

Add the oil-blanched shrimp and minced leek and toss everything quickly together.

Drizzle in shrimp oil (or sesame/chili oil) and use a 'shao' technique — searing over high heat for 30-60 seconds — to develop aroma. Finish with a few drops of vinegar to brighten.

Plate and top with black pepper if desired.