Recipes > Japanese Recipes > Japanese Main Dishes
TRADITIONAL JAPANESE RECIPE: Ebi Chili is one of the most famous dish in Japanese cuisine. Ebi Chili recipe derives from Shanghai-style Szechuan cuisine meaning that you'll find Ebi Chili in any menu of any Chinese restaurant in Japan.
Based on the Szechwan Shrimp Recipe, the spicy chili paste called Doubanjiang (Tobanjan) is quite hot so make sure you can take the heat, although, Ebi Chili isn't as hot, it keeps the Szechwan flavor but not all the heat.
Ebi Chili was made popular in Japan by Chen Kenmin (陳建民) through his restaurant Shisen Hanten and his appearances on the national TV NHK’s cooking show – きょうの料理 (Today’s Cuisine).
Kan Shao Shrimp uses spicy chili bean paste (Doubanjiang), but when this dish was introduced to Japan in the late 1950’s, now Ebi Chili is one of most popular Chinese dishes in Japan along with Mapo Tofu.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Devein the Shrimps.
02 - Sprinkle 10gr / 0.35oz / 1 tablespoon of Potato Starch over the Shrimp. With your hands rub all the Shrimps together and sinse under the water. This should be enough to remove the smell and improve the texture.
03 - Remove the moisture by patting dry with a paper towel.
04 - In a bowl, combine the Shrimp, the remainin Potato Starch, Sake, and Salt. Mix well and let sit for 10 minutes.
05 - In a medium bowl mix all the Ingredients for the Chili Sauce. Stir well and set aside.
06 - In a large frying pan ( or better a wok ), heat 13gr / 0.45oz / 1 tablespoon Oil.
07 - Cook/fry the Shrimps until lightly brown, turning a couple of times to color both sides.
08 - Remove the Shrimps from the pan and quickly wipe the pan out with some kitchen paper.
09 - In the same pan, add 13gr / 0.45oz / 1 tablespoon Oil, Ginger, Garlic, and Onions, and cook at medium heat until fragrant.
10 - Add Chili Sauce mixture, and cook until the Sauce gets slightly thicker.
11 - Add Shrimps and cook for 5 minutes. Serve immediately.
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