Spicy Shrimp Stir Fry or Ebi Chili (エビチリ / エビのチリソース) 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.
Watch How to Make Spicy Shrimp Stir Fry (Ebi Chili)
Succulent shrimp stir fry in a fragrant and aromatic garlic ginger sauce with spicy doubanjiang.
What is Ebi Chili (Spicy Shrimp Stir Fry)?
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. The original Chinese dish, Kan Shao Shrimp, uses spicy chili bean paste (Doubanjiang), but when this dish was introduced to Japan in the late 1950s, Japanese people were not used to spicy food so both ketchup and broth were incorporated into the dish to make it milder and adjusted for Japanese taste in Chinese restaurants. Now Ebi Chili is one of the 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.
Speaking of Spicy Shrimp Stir Fry, 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 stir-fried with doubanjiang filling up the kitchen meant dinner is almost ready and I know what’s on the menu. 🙂 As for my own family, we love 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!
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?
Similar Recipes:
Spicy Shrimp Stir Fry Stir-Fried Shrimp & Asparagus in Black Bean Sauce – Guest Post By Wok With Ray
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