How to Make Ebi Chili (Stir-Fried Shrimp With Chili Sauce)

Japanese-style Ebi Chili is a delightful fusion dish that combines succulent shrimp with a mildly spicy, ketchup-based sauce. Inspired by the Chinese dish gan shao xia ren (干烧虾仁), this recipe has been adapted to suit Japanese tastes, offering a perfect balance of flavors that are easy to recreate at home.

With under 20 minutes of cooking time, this dish is a simple yet satisfying option for any meal. It’s perfect for three servings and can be tailored to your preferred spice level. Below, you’ll find a detailed guide to mastering this popular recipe.

Japanese-style shrimp chili was introduced by Chef Chen Kenmin at Tokyo’s Shisen Hanten restaurant in 1958. At the time, bold, spicy flavors were rare in Japanese cuisine. Chef Kenmin modified the original Chinese recipe by incorporating ketchup, creating a unique balance of sweetness, tanginess, and umami that resonated with Japanese diners.

This adaptation allowed for versatile spiciness by adjusting the amount of doubanjiang (chili bean paste), making the dish accessible to all ages. Its vibrant red color and well-rounded flavor profile continue to make it a household favorite in Japan.

• Prepare the Shrimp Properly: Each preparation step enhances the shrimp’s flavor and texture, ensuring they remain plump and juicy.
• Avoid Overcooking: Overcooked shrimp lose their tenderness. Monitor cooking times carefully to maintain their ideal texture.

These tips ensure a consistently delicious dish every time.

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Servings: 3
• Difficulty: Easy

• Shrimp: 16 pieces (with shell)
• Seasonings and Pre-seasonings:
  • A pinch of salt (for seasoning and preparation)
  • 2 tsp potato starch (for cleaning shrimp)
  • 2 tsp cooking sake
  • 1 egg (separated)
  • 1 Tbsp potato starch
  • 1 tsp cooking oil
• Vegetables and Aromatics:
  • 5g garlic (minced)
  • 5g ginger (minced)
  • 20g Japanese leek (minced)
• Sauce Ingredients:
  • 1/2 tsp or more doubanjiang (chili bean paste)
  • 3 Tbsp ketchup
  • 1 Tbsp cooking sake
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp powdered chicken soup stock
  • 1 tsp soy sauce
  • 2 Tbsp water
• Cooking Oil: 2 Tbsp (for pan-frying shrimp)

This ketchup-based chili sauce isn’t just for ebi chili. It pairs wonderfully with dishes like fried eggs, French fries, chicken nuggets, and even pizza. Keep a pre-made bottle on hand to elevate your meals effortlessly.

Prepare all ingredients before cooking. Crack the egg, separating 1 tablespoon of egg white for pre-seasoning. Beat the remaining egg and set it aside for later steps.

Finely mince garlic, ginger, and Japanese leek to maximize their flavor and aroma during stir-frying.

Peel and devein the shrimp. To devein, cut along their backs and remove the vein using a toothpick. Rub a pinch of salt and 2 teaspoons of potato starch into the shrimp to remove odor and dirt. Rinse thoroughly and pat dry with paper towels.

In a mixing bowl, season the shrimp with salt and sake. Add 1 tablespoon of egg white, potato starch, and cooking oil, stirring well after each addition. This coating locks in moisture and enhances the shrimp’s texture.

In a small bowl, mix ketchup, sake, sesame oil, sugar, powdered chicken soup stock, soy sauce, and water. Adjust the amount of doubanjiang to suit your spice preference. Set the sauce mixture aside.

Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Add the shrimp and cook for 1 minute on each side until they turn pink. Transfer the shrimp to a tray to prevent overcooking.

In the same pan, stir-fry the minced vegetables until fragrant. Add doubanjiang and stir briefly. Pour in the sauce mixture and bring it to a boil. Add the beaten egg and stir gently until partially cooked. Finally, return the shrimp to the pan and toss until everything is evenly coated.

Transfer the finished dish to a plate. Ebi chili is best enjoyed hot, served with steamed rice or as part of a larger meal.

Japanese-style Ebi Chili is a must-try dish for anyone who loves bold flavors and tender shrimp. With its simple preparation and customizable spiciness, this recipe is perfect for beginners and seasoned cooks alike.