Shrimp in Mild Tomato Chili Sauce

Name: Shrimp in Mild Tomato Chili Sauce (Ebi no Chiri So-Su)
Yield: Serves 4
Cuisine: Japanese
Ingredients: ¾ pound shrimp, peeled and deveined; 1 tablespoon cornstarch; 1 tablespoon dry sherry; 1 large egg white; 2 cups canola or other neutral oil; 1 teaspoon sugar; 1½ teaspoons sake; ½ teaspoon soy sauce; 2 tablespoons peeled and minced fresh ginger; ½ teaspoon minced garlic; ¼ yellow onion, minced; 3 tablespoons tomato ketchup; 2 green onions, including tender green tops, minced, for garnish; 2 tablespoons frozen peas (optional) for garnish; 1 teaspoon chili bean paste

Ebi no Chiri So-Su

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

My kids will eat nearly anything if ketchup is involved, but even adults with more evolved tastes will find that this seemingly unsophisticated dish has a complex flavor. In Japan, this is both a popular lunch-counter option and home-style main course. Scatter some frozen green peas for taste and color just before serving.

Ingredients

¾ pound shrimp, peeled and deveined
1 tablespoon cornstarch
1

Asia
Japan
Fish course
Lunch
Pescatarian

Method

In a small bowl, combine the shrimp, cornstarch, sherry, and egg white and stir to evenly coat the shrimp. Let stand at room temperature for 15 minutes.
Meanwhile, in another small bowl, stir together the ketchup, soy sauce, sake, and sugar until the sugar is dissolved. Set the bowl near the stove.
In a wok or large frying pan over high heat, warm the