Shrimp Chili

INGREDIENTS

450 g Shrimps

Sake

1 clove Garlic

1 slice Ginger

Sesame oil

Salt & Pepper

Mixture A

1 tsp Starch

2 tsp Sugar

2 tsp Vinegar

1 tsp Toban Djan

1 Tbs Soy Sauce

6 Tbs Water

4 Tbs Ketchup

PREPARATION

1. Remove the vein that runs along the shrimp’s back for a cleaner taste. Drizzle with sake to get rid of fishy smells.. Set aside. Pat dry before cooking.

2. Mince the ginger and garlic.

3. For the sauce, make mixture A - Sugar, Starch, Soy Sauce, Water, Ketchup, Vinegar and Toban Djan in a small bowl. Mix well.

4. Heat up frying pan at medium-high heat. Once hot add oil and  introduce the shrimps (making sure they are pat dry).

5. Sear on both sides. Season with salt and pepper to taste and set aside.

6. Lower the fire to medium heat and sauté the garlic and ginger until it’s aroma releases.

7. Reintroduce, the shrimps and pour over the sauce. Cook until sauce thickens.

8. Drizzle and serve with sesame oil on top.