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Ebi Chili

Ebi Chili (エビチリ), or chili shrimp is a Chinese style Japanese dish consisting of fried shrimp glazed in a sweet spicy sauce.
Course Entree
Cuisine Chinese, Japanese
Level Intermediate
Main Ingredient Shellfish
Diet Dairy-Free, Gluten-Free, Pescatarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serving


  • 570 grams large shrimp (peeled and deveined)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • vegetable oil (for frying)
  • 2 teaspoons potato starch
  • 2 tablespoons scallions (white parts only minced)
  • 1 tablespoon fresh ginger (peeled and finely minced)
  • 1/4 cup water
  • 1/4 cup ketchup
  • 2 tablespoons Thai sweet chili sauce
  • 1 teaspoon sriracha (or other Asian hot sauce)


  1. Add the shrimp to the bowl along with the salt and baking soda. Cover with ice water so that all the shrimp are submerged. Let this rest for at least 30 minutes. This gives the shrimp a nice firm texture.
  2. Dry the shrimp off with paper towels, then lay them out in a single layer. Put the potato starch in a fine mesh sieve such as a tea strainer and sprinkle a thin coating of starch on the shrimp, flip the shrimp over and repeat.
  3. Prepare a paper towel lined rack, then add about 1" of oil to pot and heat over medium high heat. When the oil reaches 350 degrees F, fry the shrimp a handful at a time. You don't want to add too much shrimp at once or the temperature of the oil will fall too much. Remove the shrimp as soon as they've turned reddish in color and have gone from translucent to opaque. This should not take more than a minute. Transfer the fried shrimp to the paper towel lined rack to drain and continue frying.
  4. To make the sauce, add a bit of oil to a frying pan and saute the scallions and ginger until very fragrant. Add the water, ketchup, Thai chili sauce, and sriracha. Stir to combine and bring to a boil.
  5. Add the fried shrimp and toss to coat with the sauce. The Ebi Chili is done when the sauce has thickened up and coats each shrimp.