Japanese-Style Chili Shrimp (Ebi Chili)
Quick answer
Ebi chili was created in the 1970s when Chen Kenmin, a Sichuan-born chef working in Tokyo, adapted the fiery Sichuan prawn stir-fry with doubanjiang to suit Japanese palates.
What makes this special
- Japanese-style Ebi Chili employs a starch coating to keep shrimp springy in a spicy sauce.
- Starch coating forms a membrane that holds sauce while keeping shrimp springy
- Stir-frying doubanjiang in oil kills raw spice and builds rounded depth
Key ingredients
Core cooking flow
- 1 Devein 250 g shrimp, pat thoroughly dry with paper towels, then coat evenly with 3 tbsp potato starch.
- 2 Heat a generous amount of oil over medium-high heat and pan-fry shrimp for 9...
- 3 In the same pan over medium heat, saute 1 tbsp minced garlic, 1 tsp ginger...
Ebi chili was created in the 1970s when Chen Kenmin, a Sichuan-born chef working in Tokyo, adapted the fiery Sichuan prawn stir-fry with doubanjiang to suit Japanese palates. The original Sichuan preparation leads with doubanjiang's raw, aggressive heat, but Chen softened that edge by adding ketchup, beaten egg, and chicken stock, transforming a sharp regional dish into the glossy, gently spiced sauce that became a Japanese staple. Shrimp are lightly coated in cornstarch and flash-passed through hot oil to form a thin shell on the outside. That shell absorbs the sauce during the final toss while protecting the shrimp's firm, springy interior. Minced garlic, ginger, and scallion are fried in oil first to build a deep aromatic base, then doubanjiang is toasted in the same oil until its raw pungency mellows and the oil takes on a deep red color. Ketchup and sugar go in next, followed by chicken stock, and the sauce is reduced until it coats a spoon. The beaten egg stirred in last gives the finished sauce a slightly creamy, silky body. Ebi chili is one of the most recognized items on Japanese teishoku restaurant menus, typically served as a set meal with steamed rice, miso soup, and a small side salad. It is equally common in home kitchens and bento boxes, occupying the kind of everyday familiarity that few other Chinese-inspired dishes have achieved in Japan.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Devein 250 g shrimp, pat thoroughly dry with paper towels, then coat evenly with 3 tbsp potato starch.
- 2Control
Heat a generous amount of oil over medium-high heat and pan-fry shrimp for 90 seconds per side until lightly golden, then remove.
- 3Control
In the same pan over medium heat, saute 1 tbsp minced garlic, 1 tsp ginger, and 30 g green onion for 1 minute until fragrant.
- 4Season
Add 2.5 tbsp ketchup, 1.5 tbsp chili sauce, 1 tbsp sugar, 1 tbsp vinegar, and 80 ml water, stirring until fully combined.
- 5Control
Once sauce bubbles actively, return shrimp to the pan and toss over medium-high heat for 2 minutes until evenly coated.
- 6Finish
Turn off heat once sauce is thick enough to lightly coat a spoon, then plate and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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