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Plump, springy shrimp glazed in a sweet and spicy chili sauce is a modern Japanese-style Chinese classic known as Ebi Chili in Japan.
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Chili Shrimp (Ebi Chili)

Ebi Chili (エビチリ), or "chili shrimp," is a staple at Chinese restaurants in Japan, and in my recipe, I show you how to get plump, springy shrimp with a fragrant sauce that's got the perfect balance between sweet, spicy, and sour.
Course Main Course
Cuisine Japanese-Chinese
Keyword stir-fry
Level Beginner
Main Ingredient Shellfish
Diet Dairy-Free, Pescatarian
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings
Calories 256kcal
Author Marc Matsumoto

Ingredients

For shrimp

  • 450 grams shrimp (21/25 size, peeled and deveined)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons potato starch

For sauce

  • 3 tablespoons vegetable oil
  • 10 grams garlic (grated)
  • 10 grams ginger (grated)
  • 60 grams scallion stems (minced)
  • 2 tablespoons doubanjiang
  • ⅓ cup ketchup
  • ⅓ cup sake
  • 1 tablespoon rice vinegar

Garnish

  • scallions greens (chopped for garnish)
Grams + US Cups - US Standard

Instructions

  • Add 450 grams shrimp (peeled and deveined) to a bowl and sprinkle on the 1 teaspoon baking soda and ½ teaspoon salt. Drizzle in a few tablespoons of water and mix it together to ensure the baking soda is evenly distributed. Cover and refrigerate while you prepare and measure out the other ingredients.
    450 grams shrimp, 1 teaspoon baking soda, ½ teaspoon salt
    Brining shrimp with baking soda and salt.
  • When you're done with the other prep, wash the shrimp in cold water until the water is crystal clear.
    Washing shrimp with cold water.
  • Drain the shrimp and pat them dry with several layers of paper towels.
    Patting shrimp dry with paper towels.
  • Transfer the shrimp to a bowl, dust them with 2 teaspoons potato starch, and toss them to give each one a thin, even starch coating.
    2 teaspoons potato starch
  • Heat 3 tablespoons vegetable oil in a large frying pan over medium-high heat and the shrimp in a single layer.
    3 tablespoons vegetable oil
  • As the shrimp turn orange around the edges, flip them over quickly.
    Flipping pan-fried shrimp over.
  • Once the shrimp are mostly cooked through, remove them from the pan, leaving behind as much oil as possible.
    Removing shrimp from frying pan.
  • Add 10 grams garlic, 10 grams ginger, and 60 grams scallion stems and stir-fry until the garlic no longer smells raw.
    10 grams garlic, 10 grams ginger, 60 grams scallion stems
    Stir-frying ginger, garlic and scallions for Chili Shrimp.
  • Add 2 tablespoons doubanjiang and continue stir-frying until you have a thick paste.
    2 tablespoons doubanjiang
  • To make the sweet chili sauce, pour in ⅓ cup ketchup and ⅓ cup sake, and return the shrimp to the pan. Stir-fry until the shrimp are fully cooked, and the sauce forms a thick glaze.
    ⅓ cup ketchup, ⅓ cup sake
    Tossing shrimp with chili sauce.
  • Finish the Chili Shrimp by drizzling over 1 tablespoon rice vinegar and tossing it before plating it. Garnish with chopped scallions greens.
    1 tablespoon rice vinegar, scallions greens

Video

Nutrition

Calories: 256kcal | Carbohydrates: 12g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 885mg | Potassium: 460mg | Fiber: 1g | Sugar: 5g | Vitamin A: 268IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg