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Shrimp in Tomato Chili Sauce

Name: Shrimp in Tomato Chili Sauce
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 150g (frozen) Shrimp; 1/4 cans Canned tomatoes; 1 clove Garlic; 1 knob Ginger; 1 tsp Doubanjiang; 1 tbsp Ketchup; 1 tsp Sugar; 1/2 tsp Chicken Bouillon; 2 tsp Potato Starch; 1 tbsp Cooking Sake; 1 tbsp Oil; 50ml Water

Snack

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Chinese-style ebi chili made with canned tomatoes instead of ketchup — a bright, tangy, spicy stir-fry.

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📖 The Story Behind This Dish

A creative dish making shrimp in chili sauce (ganshao xiaren), born in Japan's Chinese restaurants, with canned tomatoes, an Italian staple. Canned tomatoes give a fresher tang than ketchup, highlighting the heat of doubanjiang and the aroma of ginger and garlic. A drinking snack pared down to ingredients you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a Friday night, shrimp coated in glossy red sauce are plated beside a highball glass.

🥕 Ingredients (serves 2)

Shrimp 150g (frozen)
Canned tomatoes 1/4 cans
Garlic 1 clove
Ginger 1 knob
Doubanjiang 1 tsp
Ketchup 1 tbsp
Sugar 1 tsp
Chicken Bouillon 1/2 tsp
Potato Starch 2 tsp
Cooking Sake 1 tbsp
Oil 1 tbsp
Water 50ml

👩‍🍳 Instructions

Devein the shrimp and rub with the sake and 1 tsp potato starch.
Heat oil in a frying pan, sear the shrimp, and remove.
Stir-fry the minced garlic and ginger and the doubanjiang until fragrant.
Add the canned tomatoes, ketchup, sugar, chicken stock powder, and water and reduce 3 minutes.
Return the shrimp and thicken with the remaining potato starch mixed with water.

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