How to Make Ebi Chili (Stir-Fried Shrimp With Chili Sauce Recipe)
Chinese-inspired dishes are popular in Japan and often adapted to local tastes, like Japanese-style ebi chili. This dish features stir-fried shrimp and vegetables in a ketchup-based sauce, inspired by the Chinese dish gan shao xia ren (干焼蝦仁), which uses a spicy, non-ketchup sauce. Japanese-style shrimp chili gained popularity through Chinese chef Chen Kenmin, who introduced it at his restaurant Shisen Hanten in Tokyo in 1958. At the time, spicy flavors were not widely accepted in Japanese cuisine, so he added a twist to the original dish, adapting it to suit local tastes. To mellow the spiciness of doubanjiang, he added ketchup, which introduced a subtle sweetness, tanginess, and umami flavor. This adjustment made ebi chili accessible to everyone, from children to adults, and allows for easy customization of spiciness by adjusting the amount of doubanjiang while maintaining the dish’s appealing red color. The highlight of this dish is, of course, the plump and juicy shrimp. To ensure they retain their firm, snappy texture, there are a few important tips to follow:
By keeping these tips in mind, you can enjoy delicious Japanese-style ebi chili at home! |
Overview
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Total servings: 3
Difficulty: Easy
Ingredients
- 16 pieces of shrimp (with shell)
- A pinch of salt
- 2tsp potato starch
- 5g garlic (peeled)
- 5g ginger (peeled)
- 20g Japanese leek
- A pinch of salt (for the pre-seasoning)
- 2tsp cooking sake
- 1 egg (*see step 1)
- 1Tbsp potato starch
- 1tsp cooking oil
- 1/2tsp~ Doubanjiang (hot chili bean sauce)
- 2Tbsp cooking oil (for the pre-seasoning)
- 3Tbsp ketchup
- 1Tbsp cooking sake (for the seasoning)
- 1tsp sesame oil
- 1tsp sugar
- 1tsp powdered chicken soup stock
- 1tsp soy sauce
- 2Tbsp water
0 comments