Famous Restaurant Recipe! Akasaka Shisen Hanten's Ebi Chili (Chili Shrimp) [Recreated with Supermarket Ingredients] by Chef Kentaro Chin

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Famous Restaurant Recipe! Akasaka Shisen Hanten's Ebi Chili (Chili Shrimp) [Recreated with Supermarket Ingredients] by Chef Kentaro Chin

Main · Chinese25 min(Prep 15 min + Cook 10 min) · 280 kcal per serving · 2 servings · Normal

A home-style version of authentic ebi chili taught by Chef Kentaro Chin, the third-generation chef of Akasaka Shisen Hanten. Using supermarket ingredients along with careful prep work and the traditional technique of adding egg, this recipe recreates the plump texture and deep flavor of the original.

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Instructions

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  1. Finely chop the long green onion. Cut slits along the grain, then rotate and mince it finely. The trick is to only cut it—not smash it—since smashing releases excess moisture.Uses: Long green onion~3 minWatch the video from 1:39
  2. Remove the vein from the shrimp if present, then place in a bowl with salt, potato starch, and a small amount of water and massage well. Rinse off any impurities with water, then thoroughly pat dry with paper towels.Uses: Frozen peeled shrimp, Salt (for cleaning), Potato starch (for cleaning)~5 minWatch the video from 3:10
  3. Season the shrimp. First massage with salt and pepper until sticky, then add the Shaoxing wine (or sake) and egg white and massage in, followed by lightly mixing in the potato starch. Finally, add the vegetable oil so the shrimp separate easily.Uses: Frozen peeled shrimp, Salt (for seasoning), Pepper (for seasoning), Shaoxing wine (or sake), Egg white, Potato starch (for seasoning), Vegetable oil (for seasoning)~3 minWatch the video from 5:22
  4. With the heat off, coat the pan with oil, then arrange the shrimp and cook over medium heat. Once they turn red, flip them, and once about 60% cooked through (still plump and firm), remove them to a plate.Uses: Frozen peeled shrimp, Vegetable oil~2 minWatch the video from 8:16
  5. Add a bit more oil to the same pan, then add the grated garlic, grated ginger, and doubanjiang, and set over medium-low heat, cooking slowly to release the aroma without burning.Uses: Vegetable oil, Doubanjiang (chili bean paste), Grated garlic, Grated ginger~2 minWatch the video from 9:14
  6. Add the ketchup, jiuniang (or amazake, etc.), and water to make the sauce base, then heat to draw out the umami.Uses: Ketchup, Jiuniang (Chinese sweet fermented rice wine, or amazake), Water (or stock)~2 minWatch the video from 9:51
  7. Add the chicken bouillon powder, sugar, white pepper, and salt to season, and bring the sauce to a boil.Uses: Chicken bouillon powder (e.g. Weipa), Sugar, White pepper, Salt~1 minWatch the video from 11:15
  8. Once the sauce is boiling, add the shrimp set aside earlier along with the minced green onion, and mix everything together.Uses: Long green onion, Frozen peeled shrimp~1 minWatch the video from 11:55
  9. Turn off the heat once, then pour in the potato starch slurry in several additions, gently stirring to thicken. Turn the heat back on and bring to a firm boil.Uses: Potato starch slurry~2 minWatch the video from 12:12
  10. Add a little rice vinegar to mellow the flavor, then pour in the beaten egg in a circular motion. Finish with a drizzle of oil (or chili oil, if desired) for shine, then plate and serve.Uses: Rice vinegar, Beaten egg, Finishing oil (or chili oil)~2 minWatch the video from 13:00

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