Mom's Ebi Chili (Jumbo Takao's Family Recipe)

Shell the shrimp, cut off the tip of the tail, and use the back of a knife to push out water and dirt. Butterfly along the back to remove the vein.

Place the shrimp in a bowl, work in salt, then dust thoroughly with potato starch.

Heat vegetable oil in a pot, add the sliced garlic and ginger, and slow-fry over low heat until they turn into chips, transferring their aroma into the oil.

Add the minced onion to the perfumed oil and cook slowly, drawing out the sweetness.

Add the doubanjiang and stir-fry until fragrant.

Add brown sugar and tomato ketchup and stir-fry. Reduce the sauce to drive off the acidity and develop richness.

Heat frying oil to 170–180°C / 340–355°F in a separate pot and fry the starch-coated shrimp until crisp and cooked through.

Transfer the freshly fried shrimp to the sauce pot and toss quickly so they're coated evenly.

Plate, then drizzle the remaining sauce and chili oil from the pot over the top.