Enjoy a Japanese twist on a favourite Chinese seafood dish with these chilli prawns, or ebi chili. Originally a traditional regional Chinese dish, these fiery prawns have become a regular addition to the Japanese dinner table and bento box. A spicy and crunchy chilli prawn is best served with a bed of freshly steamed rice.
Begin with seasoning your prawns with salt and pepper, adding the cooking sake and mixing well to spread the flavours evenly. Finish by mixing in the starch flour, starch flour will make sure that your prawns become nice and crunchy once cooked.
Next, dice your onion and cook with your prawns in a saucepan with a bit of cooking oil.
After approximately 5 minutes, once your prawns have turned pink, mix the chilli sauce sachet with 150ml of water and pour the sauce into the saucepan. Leave the mix to simmer for a few minutes stirring occasionally.
Serve your Chilli Prawns with a bowl of cooked rice or add them to your bento box for lunch.
• You can also try this recipe with chicken or fresh squid.