Ebi Chili - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Spread lettuce pieces on a serving plate; pour shrimp on top. Garnish with sprouts.