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
- Peel, devein, and clean the shrimp. Place in a bowl.
- Add the marinade ingredients to the shrimp and mix well.
- Slice the green onion and mince the garlic and ginger.
- Sauté the shrimp in neutral oil in a large, nonstick frying pan on medium high heat. Cook until both sides change color (it doesn’t need to be cooked through yet). Remove to a plate and rinse the pan.
- Make the sauce in the same frying pan. Sauté the minced ginger and garlic in oil until fragrant. Lower the heat and add the doubanjiang, ketchup, chicken stock/broth, sake, and sugar. Simmer for a few minutes.
- Return the shrimp to the pan and add the white part of the scallion. Cook until the shrimp is cooked through. Add the toasted sesame oil.
- Thicken the sauce. Whisk together potato or corn starch and water, add the slurry to the skillet, and stir well. Transfer to a serving plate.
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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Spicy Shrimp Stir Fry (Ebi Chili)
Ingredients
- 10 shrimp (9 oz, 250 g)
- 1 Tbsp potato starch or cornstarch (for cleaning the shrimp)
- neutral oil (divided)
For the Shrimp Marinade
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp white pepper powder
- 1 Tbsp sake
- 1 Tbsp potato starch or cornstarch
For the Chili Sauce
- 1 knob ginger (1 inch, 2.5 cm)
- 2 cloves garlic
- 1 green onion/scallion (use only the white part)
- 2 tsp doubanjiang (spicy chili bean paste) (you can buy a non-spicy version online)
- 2 Tbsp ketchup
- ½ cup chicken stock/broth (or water)
- 1 Tbsp sake
- 1½ tsp sugar
- 1 tsp toasted sesame oil
- 2 Tbsp water
- 1 Tbsp potato starch or cornstarch
Instructions
- Gather all the ingredients.
- Peel the shell, devein, and cut the backs of 10 shrimp so that it absorbs more flavors while marinating.
- Clean the shrimp with 1 Tbsp potato starch or cornstarch and rinse under cold running water.
- Pat dry the shrimp with paper towels and place them in a medium bowl. Add all the ingredients for marinade into the bowl: ¼ tsp Diamond Crystal kosher salt,⅛ tsp white pepper powder, 1 Tbsp sake, and 1 Tbsp potato starch or cornstarch. Mix well together.
- Cut the white part of 1 green onion/scallion into small pieces and keep it aside (use it later). Mince 1 knob ginger and 2 cloves garlic and put them together in a small bowl.
- Heat neutral oil on a large nonstick frying pan on medium high heat. When the pan is hot, cook the shrimp until both sides change color (the 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.
- In the same frying pan, heat more neutral oil over medium heat and sauté the minced ginger and garlic until fragrant. Lower the heat and add 2 tsp doubanjiang (spicy chili bean paste) and 2 Tbsp ketchup.
- Then, add ½ cup chicken stock/broth, 1 Tbsp sake, and 1½ tsp sugar to the pan.
- Continue cooking for a few minutes on simmer. Then, return the shrimp to the pan and add the white part of the scallion. Cook until the shrimp is cooked through, stirring occasionally.
- Add 1 tsp toasted sesame oil and pour a slurry of 1 Tbsp potato starch or cornstarch and 2 Tbsp water into the pan to thicken the sauce. Stir well and remove from the heat. Transfer the shrimp to a serving dish.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.
Nutrition
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