Shrimp in Mild Tomato Chili Sauce

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

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
Lunch
Fish course
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