Ebi Chili Recipe エビチリ

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Ebi Chili (Shrimp with Chili Sauce) | Easy Japanese Recipes at JustOneCookbook.comEbi Chili (エビチリ / エビのチリソース) or Shrimp in Chili Sauce is a popular Japan dish with Chinese origins. These succulent shrimp glazed in a sweet and spicy sauce was derived from Szechuan-style Kan Shao Shrimp (乾焼蝦仁) but adapted to less-spicy and sweet flavor suited for the Japanese taste.

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 – きょうの料理 (Today’s Cuisine). Does his name sound a bit familiar? That’s because he is also the father of the Iron Chef Chinese – Chen Kenichi.

Kan Shao Shrimp uses spicy chili bean paste (Doubanjiang), but when this dish was introduced to Japan in the late 1950’s, Japanese people were not used to spicy food so ketchup and soup (broth) were incorporated into the dish to make it more mild and adjusted for Japanese taste in Chinese restaurants. Now Ebi Chili is one of most popular Chinese dishes in Japan along with Mapo Tofu. Due to their popularity, both of these sauces are available pre-packaged in Asian supermarkets for those who do not want to make them from scratch.

Ebi Chili (Shrimp with Chili Sauce) | Easy Japanese Recipes at JustOneCookbook.com

Speaking of ebi chili, I remember my mom used to make this dish for us growing up in Japan. I recall the spicy and aromatic scent of garlic and ginger as they are being stir fry with doubanjan filling up the kitchen meant dinner is almost ready and I know what’s on the menu. :)

As for my own family, we loves shrimp recipes so I try to make quick shrimps recipe for weeknight meals. Because of this I always have a bag of frozen shrimp in my freezer in case I don’t have time to stop by a grocery store. Shrimps defrost quickly and cook quickly! Once shrimp is defrosted and cleaned (and devein if you need to), this dish is done in less than 10 minutes! Serve with steamed rice and some healthy vegetables. Quick, delicious, and very satisfying! :)

Ebi Chili (Shrimp with Chili Sauce) | Easy Japanese Recipes at JustOneCookbook.com

Here’s the video to show you How To Make Ebi Chili. My mouth is watering just thinking about this dish, shrimps in sweet and spicy sauce over rice, yummy!

For the Iron Chef fans, here is the episode where Chef Chen Kenichi battles his mentor Takashi Saito (his father’s apprentice) and they both made ebi chili. You can skip ahead to 23:40 to see how they made their versions! Which one did you like better?

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Ebi Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 10 (9 oz., 250 g) large shrimps
  • 1 Tbsp. potato starch/corn starch for cleaning shrimp
  • Vegetable oil for cooking, separated
Marinade for shrimp
  • ¼ tsp. salt
  • 2 dashes of white pepper
  • 1 Tbsp. sake
  • 1 Tbsp. potato starch/corn starch
    Ebi Chili Ingredients 1
Chili Sauce
  • 1 inch ginger
  • 2 cloves garlic
  • 1 white part of scallion/green onion
  • 2 tsp. fermented chili bean paste (La Doubanjiang)
  • 2 Tbsp. ketchup
  • ½ cup (120 ml) chicken stock/water
  • 1 Tbsp. sake
  • 1 ½ tsp. sugar
  • 1 tsp. sesame oil
  • 2 Tbsp. water
  • 1 Tbsp. potato starch/corn starch
    Ebi Chili Ingredients 2
Instructions
  1. Peel the shell, devein, and cut the back of shrimps so that it absorbs more flavors being marinated.
    Ebi Chili 1
  2. Clean shrimps with potato starch and rinse under cold running water.
    Ebi Chili 2
  3. Pat dry the shrimps with paper towel and place them in a medium bowl. Add all the ingredients for marinade into the bowl rub well with shrimps.
    Ebi Chili 3
  4. Cut white part of scallion into small pieces and keep it aside (use it later). Mince the ginger and garlic and put them together in a small bowl.
    Ebi Chili 4
  5. Heat oil on a large non-stick frying pan on medium high heat. When the pan is hot, cook shrimps until both sides change color (inside doesn’t have to be cooked through at this point). Turn off the heat and transfer the shrimp to a plate. Quickly rinse the pan.
    Ebi Chili 5
  6. In the same frying pan, heat oil over medium heat and sauté the scallion, ginger, and garlic until fragrant. Lower the heat and add the chili bean paste and ketchup.
    Ebi Chili 6
  7. Then add chicken broth (water), sake, and sugar to the pan.
    Ebi Chili 7
  8. Continue cooking for a few minutes on simmer. Then return the shrimp to the pan and add the scallion. Cook until shrimp is cooked through, stirring occasionally.
    Ebi Chili 8
  9. Add the sesame oil and then pour the potato starch/water mixture to thicken the sauce. Stir well and remove from heat. Transfer the shrimp to a serving dish.
    Ebi Chili 9
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

 

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  1. Eha

    Roaring with laughter at ‘The Iron Chef’ ’cause for years that was a ‘must see’!!!!!! Always kind’of felt a wee bit sorry for Chen Kenichi as he seemed to be picked as the ‘chef of the night’ as if he knew the least!! Well, if he ‘got lost’ he would smile and produce mapo tofu – remember ? Lovely prawn recipe I’ll do it ‘your way’ as soon as I can 😉 !

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  2. 美味しいえびチリの作り方を教えて頂き本当に感謝しております。皆忙しい時期の完璧なレシピですわ。=)本当に助かります。

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  3. What a gorgeous plate, Nami! I also keep shrimp in the freezer almost all the time, so I must do Ebi Chilli one day. Somehow I have heard about this dish so many times, but never tasted it… I would definitely add some tobanjan 😉 I have brought 10 tubs from my last trip to Japan because we are addicted (I have never seen the Sichuan produced original stuff here though, but I’m sure the Japanese do it perfectly: it’s very hot!).

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  4. What a beautiful cooking video, Nami. I also love the spicy and aromatic scent of garlic and ginger from a stir-fried dish, anything spicy and aromatic fits my palate. Your chili sauce looks absolutely delicious and worth to try it, I would like to experiment it with something else such as tempeh or tofu or king trumpets. Fermented chili bean paste is my favorite, too and I’ve been using potato starch a lot lately.

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  5. There’s so much flavour in your chilli sauce! I do love the look of your shrimp dish. Visiting your blog is always inspiring as I see so many dishes that are new to me that I’d absolutely love to try. It would be a treat to sit at your table, Nami xx

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  6. Now you got me jumping between your Youtube channel and blog :) … Love the video and the pictures are awesome. I can’t have shrimps :( but I’d love to make it for my family! Thanks for another great recipe Nami!

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  7. cristina

    Those shrimps in that dish look so plump and tasty! Perfection. Love all the indepth step images, Nami. BTW – really like the layout and gradual blog aesthetics – so professional, clean and well executed!! :)

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  8. East Asian history can be very controversial, between the countries…but at least we got delicious food exchanges through it all. I would love this, since I adore shrimp dishes, of any kind!

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  9. This would be hit with Filipinos as we have a nearly similar dish called Gambas but instead of it being sweet and spicy its more of savoury spicy. Goes well with beer!

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  10. Dear Nami, the combination of fresh giner, garlic and chili bean paste sound shighly aromatic – I think I can almost smell this all the way here…seriously, this sounds like such a great recipe. You are so right about shrimp being a rather convenient weekday meal, they do defrost rather quickly and are extremly versatile. I love your pitures of the wonderful shrimp, all glistening with that fragrant sauce.
    Thank you for another amazing recipe, dear friend.
    Hope all is well – are the kids on holidays yet – here we have another four weeks to go.

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  11. Nami-san, this is a great way to combine both your and your husbands culture together in one lovely ebi dish. I do not like things too spicy but a little kick so this is a perfect recipe for my family as well. Take Care, BAM

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  12. JP

    Hi Nami!

    I cooked this recipe for Thanksgiving, and it was a hit. I’ve been asked to cook it again for Christmas! ^_^

    I was wondering if I doubled the shrimp used would I have to double everything else in the recipe as well? I’ll be serving four people, so I’ll defiintely need more than ten shrimp, but I’m afraid doubling the chili paste might cause the recipe to be too spicy for my family.

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  13. Poca

    A sunny good morning from Southern Germany!
    I cooked your Ebi shrimp this morning for my husband’s bento and – as always – ate the leftover right away with cold rice for my
    breakfast! It tastes was wonderful and now definitely in my list of “quick delicious food”. The taste reminds me a bit of chili crab/chili shrimp I once had in Singapore and loved a lot, I thought I will never have this taste again. Now thanks to you, I can cook a similiar thing at home and this is very comforting! Thanks a million for this wonderful juicy tomatoey delicious recipe! Am a fan of your blog! Cheers, Poca 😉

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    • Hi Poca! Thank you so much for your kind feedback, and I’m happy to hear your Ebi Chili came out well! Thank you for reading my blog and for your support! :)

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