Ebi Chili: Spicy Shrimp
I came home late tonight, and my husband had been waiting for me hungry. His request was simple, “I want something very spicy”. Surprisingly, we had every ingredient for Ebi Chili in the house, so I went at it.
Even though the list of ingredients is long (shrimp, tomatoes, garlic, ginger, doubanjiang, spring onions, vinegar, sugar, soy sauce, sesame oil, potato starch, chili peppers), you basically just have to chop things, mix them together and cook them up: actually, it’s an easier recipe than you’d think. It was ready in about 20 minutes.
Granted, you could ask if Ebi Chili really belongs on this blog in the first place. After all, this is certainly Chinese food. Still, Japanese people love Chinese food, and cook it at home often. So even if it’s Chinese food, I still say it’s Japanese home cooking.
No recipe for this one at this time, I’m afraid: we were in a hurry and didn’t take photos of the cooking process.
Kanako, love the blog, I’m on the lookout for Japanese radish. But seriously, do you actually have “doubanjiang and spring onions” just lying around the house?
Well let you know when we make our first Kanako recipe!
Hi Juan,
you know, at our house we never lack spring onions!
A few month ago Quico bought doubanjiang, which I’d forgotten completely and yesterday I dug it out of fridge.
I hope you enjoy cooking and I’ll put also the menu my mam and I made for you!
You mean you DON’T have doubanjiang at home?!
…barbarian…
I told Quico that I’m going to try my first Kanako recipe this weekend. I’ll let you know how it goes. And say hi to your mom and dad from us!