My mom used to make spicy shrimp stir-fry (ebi chili) for us when I was growing up in Japan. I recall the spicy aroma of garlic and ginger stir-fried with doubanjiang filling up the kitchen. That meant dinner was almost ready and I knew what was on the menu! Ebi chili is now one of the most popular Chinese dishes in Japan along with mapo tofu. Thanks to their popularity, both of these sauces are available pre-packaged in Asian supermarkets. Yet, this dish is quite quick and easy to make at home. I’ll share how I make homemade this Spicy Shrimp Stir Fry recipe for a satisfying weeknight dinner!
What is Ebi Chili (Spicy Shrimp Stir-Fry)?
Spicy shrimp stir-fry or ebi chili (エビチリ / エビのチリソース) is a popular Chinese-inspired dish in Japan of succulent shrimp glazed in sweet and spicy sauce. It was derived from Szechuan-style kan shao shrimp (乾焼蝦仁) that was adapted to a sweet and less-spicy flavor suited to Japanese tastes. The original Chinese dish uses spicy chili bean paste (doubanjiang). When this dish was introduced to Japan in the late 1950s, Japanese people were not accustomed to spicy food. To adjust to milder local tastes, Chinese restaurants in Japan incorporated both ketchup and chicken broth into the dish.
Ebi Chili on “Iron Chef”
Ebi Chili was made popular in Japan by Chen Kenmin (陳建民) through his restaurant Shisen Hanten and his appearances on the national TV NHK’s cooking show “Today’s Cuisine” (きょうの料理). Does his name sound familiar? That’s because he is also the father of the Iron Chef Chinese, Chen Kenichi! Chef Chen Kenichi once battled his mentor Takashi Saito (his father’s apprentice) and they both made Ebi Chili!
Why You’ll Love Ebi Chili
Quick to make – A short prep time and cook time means it’s ready in a total time of less than 10 minutes! Convenient weeknight dish – I often use frozen shrimp, which defrosts quickly and cooks in a flash. You can cook up this dish anytime if you keep a bag of frozen shrimp in the freezer in case you don’t have time to stop by a grocery store. Full of flavor – Thanks to a combo of aromatics and pantry seasonings, this delicious protein makes a satisfying meal when served with steamed rice and some healthy vegetables like broccoli.
Ingredients You’ll Need
For the Shrimp
shrimp – I use defrosted frozen shrimp potato starch or cornstarch – for cleaning the shrimp kosher salt – I use Diamond Crystal brand white pepper powder sake potato starch or cornstarch neutral oil – divided, for cooking the shrimp and sauce
For the Chili Sauce
fresh ginger garlic cloves green onion/scallion – use only the white part doubanjiang (spicy chili bean paste) – or use the non-spicy version ketchup chicken stock/broth or water sake sugar toasted sesame oil water potato starch or cornstarch
How to Make Ebi Chili
Other Shrimp Recipes You’ll Love
Stir-Fried Shrimp and Asparagus in Black Bean Sauce Ebi Fry Japanese-style Shrimp and Broccolini Pasta Shrimp Egg Rolls Ebi Katsu (Shrimp Cutlet) Burger Shrimp Tempura Shrimp Fried Rice
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