Spicy Shrimp in Chili Sauce: Ebi Chiri
Spicy Shrimp in Chili Sauce, also known as Ebi Chili, is a flavorful Japanese dish inspired by Shanghai-style Szechuan cuisine. Introduced to Japan in the 1950s, this spicy shrimp recipe has quickly become a beloved part of Japanese cuisine. With its zesty chili sauce and succulent shrimp, Ebi Chiri is sure to become a favorite in your household as well.
A Spicy, Flavorful Delight
What makes Ebi Chiri stand out is its bold, spicy flavor. The shrimp are stir-fried to perfection and coated in a savory chili sauce that offers just the right amount of heat. This combination creates a dish that's both satisfying and invigorating. Each bite delivers a burst of flavor, making Ebi Chiri a perfect choice for those who enjoy a bit of spice in their meals.
Easy to Customize
One of the best aspects of Spicy Shrimp in Chili Sauce, called Ebi Chiri in Japan, is its versatility. You can easily adjust the spice level to suit your taste preferences. If you prefer a milder dish, reduce the amount of chili sauce. You can also add extra ingredients like bell peppers or onions to balance the heat. Do you love a spicy kick? Amp up the chili sauce for an extra punch.
A Quick and Delicious Recipe
Ebi Chiri is not only delicious but also quick to prepare. With just a few key ingredients and a simple cooking process, you can have this flavorful dish ready in no time. It’s an excellent choice for a weeknight dinner or a special occasion when you want to impress your family and friends with something a bit different.
Enjoy a Taste of Spicy Shrimp in Chili Sauce
Ebi Chiri offers a delightful blend of Japanese and Szechuan flavors that’s sure to please your taste buds. Its spicy chili sauce and tender shrimp make it a standout dish that’s both easy to make and incredibly satisfying. Dive into this recipe and discover why Ebi Chiri has earned its place as a favorite in Japanese cuisine!
Ebi Chiri エビチリ
Ingredients
- 6 tablespoon Ketchup
- 2 tablespoon Sake
- 1 tablespoon Sugar
- 1 tablespoon Soy Sauce
- ⅓ cup Chicken Stock
- ¼ cup Green Onion
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 30 Raw Shrimp Peeled
- 4 tablespoon Potato starch
- Salt
- 1 Egg White
- 3 tablespoon Oil
- 2 teaspoon Tobanjan
Instructions
- Combine 6 tablespoon of ketchup, 2 tablespoon of sake, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and ⅓ cup of chicken stock.
- Chop green onion.
- Finely cut 1 teaspoon of ginger and 1 teaspoon of garlic.
- Combine shrimp with 2 tablespoon of potato starch and a pinch of salt, mix evenly.
- Rinse shrimp with water and dry on paper towel.
- Combine shrimp with egg white and a pinch of salt.
- Add in 2 tablespoon of potato starch and mix evenly.
- Heat 2 tablespoon of oil in a pan on medium/high heat.
- Add shrimp into pan and cook both sides, flipping when color changes.
- Once cooked, placed shrimp to the side.
- In the pan add 1 tablespoon of oil, garlic, and ginger on low heat.
- Add 2 teaspoon of tobanjan.
- Add cooked shrimp into the pan.
- Add the sauce mixture into the pan and simmer.
- Serve
