Succulent shrimp stir fry in a fragrant and aromatic garlic ginger sauce with spicy doubanjinag.

For the complete recipe:
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Ingredients:

10 (9 oz., 250 g) large shrimps
1 Tbsp. potato starch/corn starch for cleaning shrimp
Vegetable oil for cooking, separated

Marinade for shrimp:

1/4 tsp. salt
2 dashes of white pepper
1 Tbsp. sake
1 Tbsp. potato starch/corn starch
Ebi Chili Ingredients 1

Chili Sauce:

1 inch ginger
2 cloves garlic
1 white part of scallion/green onion
2 tsp. fermented chili bean paste (La Doubanjiang)
2 Tbsp. ketchup
½ cup (120 ml) chicken stock/water
1 Tbsp. sake
1 ½ tsp. sugar
1 tsp. sesame oil
2 Tbsp. water
1 Tbsp. potato starch/corn starch


Music courtesy of Audio Network: "Good To Be Home"
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