Ebi Chili (Spicy Shrimp Stir Fry) is flavored with spicy doubanjiang and garlic with a rich texture, it really makes your meal special. This recipe is mildly spicy Ebi Chili, so anyone who is not good with spice can enjoy this meal!
Everyone loves Ebi chili in Japan, although Ebi Chili is a treat type of food. At least in my home! When Ebi Chili is on the table, I was so happy and the meal made my day. Ebi Chili means spicy shrimp stir-fry. It is influenced by Szechuan-style Kan Shao Shrimp. Sounds so spicy but Japanese spicy meals are not really spicy. Japanese spicy meals are altered to be more mild spicy so anyone who is not good with spice, you can actually love this!
What is Ebi Chili
We call this dish Ebi Chili or Ebi Chili Sauce. This is not a classic Japanese food but it is one of the most popular Chinese foods in Japan. It is known and loved by so many generations. Ebi Chili was brought to Japanese food world by Chin Kenmin (陳建民). He is the father of a famous Chinese Chef in Japan, Chin Kenichi(陳健一). It is told that when Kenmin came to Japan to open a Chinese food restaurant and made Ebi Chili that is influenced by Szechuan-style Kan Shao Shrimp. He made Ebi Chili much milder than Kan Shao Shrimp so it was a great success and became a Japanese beloved food.
Similar Recipes to Ebi Chili on Oishi Book
Chinese food is so popular in Japan. Although, Japanese Chinese food is so different from classic Chinese food or Chinese food in America. It’s just my opinion but Japanese Chinese food is not spicy at all.
Here are some Chinese foods that are famous in Japan!
- 14 shrimp medium or large shrimp are recommended
- 2 Tablespoon potato starch or Katakuriko HERE to buy (or Potato starch is ok!)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the sauce
- 1 scallion (green onion) about 20-30g
- 1 teaspoon minced ginger HERE to buy
- 1 teaspoon minced garlic HERE to buy
- 1 Tablespoon doubanjiang HERE to buy
- 1/2 Tablespoon vegetable oil for sauce
- 3 Tablespoon ketchup
- 1 Tablespoon sugar
- 1 Tablespoon sake HERE to buy
- 1/2 cup water
- 1/2 teaspoon torigara soup base HERE to buy
- If you use raw shrimp, peel the shrimp shells and remove the shrimp tails. If you use frozen shrimp, defrost completely.
- Add some potato starch and mix it with the shrimp. Then, rinse the starch off with cold running water. This process helps clean the shrimp.
- Pat the shrimp dry with a paper towel.
- In a medium bowl, add the clean and dried shrimp, katakuriko (or potato starch), salt and black pepper. Rub the mixture into the shrimp.
For making Ebi Chili
- Cut scallion into small pieces, mince the ginger and garlic.
- Use a medium size pan and turn the heat to medium, add a thin layer of oil. When it gets warm add the shrimp. Cook until both sides of the shrimp change color. (Don't worry about if they're cooked through yet).
- Move the shrimp to one side.
- Turn the heat to low, then add vegetable oil, cut scallion, the minced ginger and garlic, and doubanjiang. Cook until fragrant. Then mix with the shrimp.
- Add ketchup, sugar, sake, and chicken broth. Mix everything. Cook for 2-3 minutes with medium low heat.
- Prepare cornstarch. In a small bowl, add katakuriko (or potato starch) and hot water. Mix until it smooths out.
- Add sesame oil and the melted katakuriko (or potato starch), and stir quickly. Turn the heat off.
- Let's serve! It is great with warm rice!