Simplified Ebi Chilli

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.