Finally... am back to my kitchen!! I was off to Indonesia for one-and-half months to pick up my visa letter. During that time, I didn't do any kitchen related stuff. On the contrary, I often eat out. Hohoho, of course! Indonesian food is the best! Spicy and very flavorful.
Anyway, there is this one recipe that I have been dying to try out, which is ebi chilli. It's from one of my favorite Japanese Youtuber: Cooking With Dog. I had to omit some ingredients listed from the original recipe because Japanese cooking sometimes requires ingredients that I'm prohibited to consume and, definitely, ingredients that I don't always stock at home. So, here's my version of the ebi chilli. The taste is still nice, even though I had to omit some important ingredients.
Ingredients:
Seasoning the prawns:
- 12 green banana prawns
- 1/3 of lime
- 1 tbsp tapioca flour
- Salt and pepper
Chilli paste sauce:
- 1 1/2 tbsp chopped ginger
- 1 1/2 tbsp chopped garlic
- 1 1/2 tbsp chilli bean paste
- 2 tbsp tomato sauce (ketchup)
- 100 ml water
- 1 stick spring onions
- 1 tbsp tapioca flour (dissolved in 2 tbsp of water)
- 1/2 tsp vinegar
- Salt and sugar
How to make:
- Peel off the skin of the prawns and clean prawns under running water. Season with salt, pepper, and some lemon/lime juice. Add a tablespoon of potato starch, mix well.
- Fry the prawns until half cooked. Set aside.
- Heat olive oil. Saute ginger, garlic, chilli bean paste, and tomato sauce until aromatic. Add water, season with salt and sugar, and bring to boil.
- Mix in the prawns. Then add in the chopped spring onions.
- Pour in the thickening mixture of tapioca starch dissolved in water. Cook until the sauce has thickened.
Notes:
- I doubled the measurement of the chilli bean paste (actually I read the wrong measurement unit :P, but oh well, turned out to be better!)
- Water can be substituted with chicken or shrimp stock. The original recipe yields for chicken stock, but unfortunately I didn't have any at the moment.
