Plump Shrimp in Chili Sauce (Ebi Chili)

Coarsely mince the long green onion. Make fine diagonal slits, flip it over and make the same slits on the other side, then chop coarsely as if crushing it. Using a generous amount is key.

Rinse the frozen seafood mix (or peeled shrimp) under water several times while still frozen to thaw, then pat dry thoroughly.

Add salt and grated garlic to the seafood and mix until evenly coated to season.

Coat the seasoned seafood all over with potato starch. It locks in the flavor, helps the sauce cling, and gives the finished dish a natural thickness.

Heat sesame oil in a frying pan, arrange the seafood with the excess starch shaken off, and sear both sides quickly until the surface changes color and takes on a fragrant browning, then remove.

Quickly wipe out any residue or burnt bits from the pan, add sesame oil again, and stir-fry the grated garlic, ginger, and doubanjiang over low heat until the oil turns red and becomes fragrant.

Add the ketchup and stir-fry while mixing, taking your time until it becomes glossy and the flavor concentrates.

Add water to settle it down, then add sake, sugar, and soy sauce to adjust the flavor. You can add chicken stock powder if you like.

Simmer the sauce down as is to let the flavors meld and draw out the savory depth.

Return the seared seafood to the pan, add the green onion and vinegar, and mix quickly. The potato starch thickens it naturally, and the green onion keeps its crisp texture.

Serve on a plate, and for those who like it spicy, add chili oil, then finish with a sprinkle of pepper for a bit of bite.