Shrimp Chili with Fresh Tomato | Takeshi Takeshima's Extreme Rice / Kiwami-Meshi's recipe

Remove the shell and tail from the shrimp and remove the back veins.
After that, rub salt and potato starch in order, rinse with running water to remove dirt, and wipe off moisture with kitchen paper.
Sprinkle 1% salt and white pepper over the shrimp and rub them in to season.
Add the egg white and potato starch while kneading, add about 2 teaspoons of oil, and let the whole mix.

Cut the tomato in half, remove the stem, and cut in half.
Crush the garlic with a knife and mince it.
Chop the ginger and spring onions.

Pour a generous amount of oil into a frying pan and heat over low to medium heat.
Add the shrimp and fry for 1 minute, turn over and fry for 30 seconds, then remove to a plate.

フライパンの汚れを取り除き、再度油をひき、にんにく、生姜を弱火で炒める。
香りが出てきたら、(A)を加え、炒め合わせる。
トマトを加えて炒め、トマトが崩れてきたら、(B)を加え、軽く混ぜ合わせる。
海老と長ネギを加え、手早く全体を絡め、ラー油を加える。
火を強め、30秒～1分程焼き付け、酢を数滴入れ、黒コショウを振って完成。