Ebi Chili (Japanese Chili Shrimp)
Plump shrimp bathed in a sweet, tangy, and mildly spicy tomato-chili sauce. A Japanese-Chinese classic.
Notes
Japan’s Favorite Chinese Dish
Ebi Chili was popularized by Iron Chef Chen Kenichi. Plump shrimp are quickly stir-fried and bathed in a sweet, tangy, and mildly spicy tomato-chili sauce loaded with garlic and ginger. It is an absolute powerhouse when served with white rice.Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp potato starch
- 1/2 onion (finely minced)
- 1 tbsp minced garlic, 1 tbsp minced ginger
- 1 tbsp vegetable oil
- — For the Chili Sauce: —
- 3 tbsp ketchup, 1 tbsp Doubanjiang (chili bean paste), 1 tbsp sake, 1 tsp sugar, 1/2 cup chicken stock
Instructions
- Toss the cleaned shrimp in the potato starch until lightly coated.
- In a small bowl, mix the ketchup, Doubanjiang, sake, sugar, and chicken stock to create the sauce base.
- Heat oil in a wok or large skillet over high heat. Fry the shrimp for 1-2 minutes per side until just pink. Remove and set aside.
- Lower heat to medium. Add the minced onion, garlic, and ginger to the wok, sautéing until highly aromatic and soft.
- Pour the sauce mixture into the wok and let it bubble and thicken slightly.
- Return the shrimp to the wok, tossing them in the hot, sweet, and spicy sauce for 30 seconds until fully coated and glossy. Serve immediately.
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