Shrimp in Chili Sauce (Ebi No Chili Sauce)

• 1 lb medium-sized shrimp, peeled & deveined
• 1 pinch salt
• 1 pinch fresh ground pepper
• 1 tablespoon sake
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 2 tablespoons minced ginger
• 2 teaspoons minced garlic
• 3 tablespoons canola oil
• 1 teaspoon cornstarch
• 1 teaspoon water
• 2 teaspoons chili bean sauce (Tobanjan)
• 2 tablespoons ketchup
• 2 tablespoons sake
• 1 tablespoon sugar
• 13 teaspoon salt
• 5 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 scallion, chopped

1. In a small bowl, combine the shrimp, salt, pepper, sake, cornstarch & sesame oil.
2. Mix to coat the shrimp evenly.
3. In a wok or large frying pan, heat 2 Tbs oil over high heat.
4. When pan is hot, add shrimp and stir w/spatula until they just start to turn pink.
5. Remove shrimp from pan and set aside.
6. In the same pan add 1 Tbs oil on med/high heat.
7. Add ginger and garlic and saute until fragrant, then add Sauce A ingredients to the pan and continue cooking for about 3 more minutes, stirring constantly.
8. Lower heat to medium then add Sauce B ingredients to the pan.
9. Continue cooking for about 5 minutes longer making sure all the ingredients are mixed together well.
10. Return the shrimp to the pan, stir to combine, add the cornstarch/water mixture to thicken.
11. Don't over cook the shrimp.
12. Serve with rice.

shrimp, salt, fresh ground pepper, sake, cornstarch, sesame oil, ginger, garlic, canola oil, cornstarch, water, chili bean sauce, ketchup, sake, sugar, salt, water, rice vinegar, sesame oil, scallion

Taken from www.food.com/recipe/shrimp-in-chili-sauce-ebi-no-chili-sauce-522852 (may not work)