Ebi chili (shrimp oil shrimp chili) | George George's recipe transcription

Remove the black tiger's shell and spine.
Keep the shell and do not throw it away.
Rub (A) into the peeled skin, and if it gets dirty, wash it off with running water.
Wipe off the water and season with salt and pepper.

Rub to coat the egg white on 1.
Rub a pinch of potato starch (not listed) and put it in the refrigerator.

Cut the leek (green part) and ginger (for shrimp oil) into appropriate sizes and fry in a large amount of oil over medium heat.
When the aroma comes out, add 1 husks.
Add oil so that half of the whole is submerged, and when the shrimp smells, strain it with a colander.

Finely chop the garlic, ginger, and green onion (white part).
Remove the core from the tomato and cut it into 8 pieces. Season with a pinch of salt (not listed).

Rub shichimi pepper into 2 and sprinkle potato starch all over.
Put 3 in a frying pan and bake the black tiger on medium heat. Add 3 as appropriate.
Remove when browned.

Without washing the frying pan, add the bean paste, garlic, ginger, and 3, and fry over low to medium heat.
Add ketchup, evaporate and add tomatoes.
When the tomatoes become soft, add (B) and fry.

Put 5 back in, add green onion (white part) and mix.
To finish, sprinkle 3 and chili oil on top and serve on a plate to complete.