Ebi chiri (ebi chili) or Japanese stir fried shrimp in chili sauce is inspired by Shanghai-style Szechuan cuisine. Ebi chili was introduced to Japan in the 1950s and has since become a very popular part of Japanese cuisine. This spicy shrimp recipe is sure to be a favorite at your house as well. Feel free to adjust the spice level to your taste.
Ebi Chiri エビチリ
Ebi chiri (ebi chili) or Japanese stir fried shrimp in chili sauce is inspired by Shanghai-style Szechuan cuisine.
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Servings: 4 servings
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
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