Ebi Chili

• 12 large shrimp, peeled and deveined
• 1 tablespoon water
• 1 tablespoon cornstarch
• 3/4 teaspoon salt, divided
• 1 tablespoon tomato ketchup
• 1 teaspoon chili bean paste (doubanjiang)
• 1 teaspoon sake
• 1 teaspoon vinegar
• 1 teaspoon white sugar
• 1 teaspoon cornstarch
• 1/4 scallion, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger
• 3 leaves green lettuce, torn into bite-sized pieces
• 1 tablespoon mixed sprouts

1. Combine shrimp, water, 1 tablespoon cornstarch, and 1/2 teaspoon salt in a microwave-safe bowl; mix well with your hands. Rinse under cold running water. Pat shrimp dry with paper towels; return to the bowl.
2. Whisk ketchup, chili bean paste, sake, vinegar, sugar, 1 teaspoon cornstarch, and 1/4 teaspoon salt together in a bowl. Mix in scallion, garlic, and ginger.
3. Pour ketchup mixture evenly over the shrimp. Cover bowl with microwave-safe plastic wrap. Microwave on 600W power until shrimp turn opaque, about 3 minutes.
4. Spread lettuce pieces on a serving plate; pour shrimp on top. Garnish with sprouts.

shrimp, water, cornstarch, salt, tomato ketchup, chili bean paste, sake, vinegar, white sugar, cornstarch, scallion, clove garlic, fresh ginger, green lettuce, mixed sprouts

Taken from www.allrecipes.com/recipe/258627/ebi-chili/ (may not work)