Flavored with spicy doubanjiang and garlic with a rich texture, Ebi Chili (Spicy Shrimp Stir Fry) really makes your meal special. This recipe is mildly spicy Ebi Chili, so anyone who are not good with spice can enjoy this meal!
Everyone loves Ebi chili in Japan, although Ebi Chili is one of the treat type foods. At least at 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. There are so many spicy meals are arranged to mild spicy so anyone who are 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 is brought to Japanese food world by Chin Kenmin (陳建民). He is a father of a famous Chinese Chef in Japan, Chin Kenichi(陳健一). It is told that when Kenmin came to Japan to open Chinese food restaurant, he made Ebi Chili that is influenced by Szechuan-style Kan Shao Shrimp. He made Ebi Chili is much milder than Kan Shao Shrimp so it was great success to bring it to Japanese beloved food.
What are the popular Chinese food in Japan
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 are not spicy at all.
Here are some Chinese food that are famous in Japan!
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Ebi Chili
Ingredients
For preparation
- 14 shrimp medium or large shrimp are recommended
- 1 Tablespoon Cornstarch or potato starch For cleaning shrimps
For marinating
- 2 Tablespoon Cornstarch or potato starch For coating shrimps
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the sauce
- 1 scallion (green onion)
- 1 knob ginger or 1 tbsp grated raw ginger
- 1 cloves garlic or 1 tbsp Grated raw garlic or Minced Garlic
- 1 1/2 Tablespoon doubanjiang
- 1/2 Tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc) for shrimp
- 1/2 Tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc) for sauce
- 3 Tablespoon ketchup
- 1 Tablespoon sugar
- 1 Tablespoon sake
- ½ cup chicken broth or water
To finish
- 1 teaspoon sesame oil
- 1 Tablespoon Cornstarch or potato starch For finishing
Instructions
For preparation
- If you use raw shrimp, peel the shrimp shells and remove the shrimp tails. If you use frozen shrimp, defrost completely.
- Add cornstarch (or potato starch) and mix it with the shrimp. Then, rinse the cornstarch off with cold running water. This process helps clean the shrimp.
- Pat the shrimp dry with a paper towel.
For marinating
- In a medium bowl, add the clean and dried shrimp, cornstarch (or potato starch), salt and black pepper. Rub the mixture into the shrimp.
For making Ebi Chille
- Cut scallion into small pieces, mince the ginger and garlic.
- Use a medium size pan and turn the heat to medium, add 1/2 Tbsp oil. When it gets warm add the shrimps. 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.
- Add 1/2 Tbsp oil, cut scallion, the minced ginger and garlic, and doubanjiang. Cook until fragrant.Then mix with shrimps.
- Add ketchup, sugar, sake, and chicken broth. Cook for 2-3 minutes.
- Add sesame oil and cornstarch (or potato starch), and stir quickly. Turn the heat off.
- Let's serve! It is great with warm rice!
What is the difference between doubanjiang and gochujang? Can I use doubanjiang for the recipe?
Hi! Thank you for the comment. The answer is you can’t replace Doubanjiang with Gochujang for this meal. Doubanjiang is for Chinese food, and it has spiciness. Gochujang is for Korean food, it has mainly sweetness and some spiciness. So if you use Gochujang, it won’t be Chinese food!
So good. I’ve made ebi chili a couple times already.
Thank you! I’m glad you like it so much:)
I skipped chicken broth and still good. But I wonder if there are substitute ingredients?
Yes! So if ½ cup chicken broth is needed, you can replace with 1/2 tsp bouillon (or torigara soup) + ½ cup water! Just water is also ok, but if you want some deep flavor, you can do with bouillon!!
Love this! I enjoyed
Thank you! Happy to hear that:)
Great recipe. I love Japanese Chinese food because they are mild. Looks like tons of ingredients are needed but the recipe is straightforward!
Yes, This looks like a confusing recipe because of the ingredients but it actually so simple steps 🙂 Thank you for trying this and I am so happy you liked it!