5.0 from 3 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 4 servings
Calories: 256 kcal
Course:
Main Course
Cuisine:
Japanese-Chinese Fusion
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)
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.
- When you're done with the other prep, wash the shrimp in cold water until the water is crystal clear.
- Drain the shrimp and pat them dry with several layers of 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.
- Heat 3 tablespoons vegetable oil in a large frying pan over medium-high heat and the shrimp in a single layer.
- As the shrimp turn orange around the edges, flip them over quickly.
- Once the shrimp are mostly cooked through, remove them from the pan, leaving behind as much oil as possible.
- Add 10 grams garlic, 10 grams ginger, and 60 grams scallion stems and stir-fry until the garlic no longer smells raw.
- Add 2 tablespoons doubanjiang and continue stir-frying until you have a thick paste.
- 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.
- Finish the Chili Shrimp by drizzling over 1 tablespoon rice vinegar and tossing it before plating it. Garnish with chopped scallions greens.
Cup of Yum
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
181mg
(60%)
Sodium
885mg
(37%)
Potassium
460mg
(13%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
268IU
(5%)
Vitamin C
6mg
(7%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 181mg | 60% |
| Sodium | 885mg | 37% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.