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Shrimp in chili sauce – Ebi chili

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Seafood
  • Method: Stir fry
  • Cuisine: Japanese


Who knew that a ketchup based chili sauce would pair so well with shrimp and become such a popular Japanese dish.


Units Scale
  • 12 t0 15 large shrimp, shelled and deveined
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled finely chopped
  • 1 tablespoon tobanjan (Korean chili paste)
  • 1/4 cup scallions, chopped

Chili sauce

  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil
  • 6 tablespoons ketchup
  • 1 cup light chicken stock
  • 1 tablespoon sake
  • 1 tablespoon rice vinegar
  • 1 1/2 tablespoon cornstarch mixed with 3 tablespoons water


  1. Soak the shrimp in water (about 2 cups) mixed with 1 teaspoon baking soda for 15 minutes. This will firm up the texture of the shrimp. Rinse and set aside.
  2. Mix the ingredients for the chili sauce – except for the cornstarch and water mix – in a mixing bowl and set aside.
  3. In a large pan over high heat, add oil, garlic and ginger, and cook for 2 minutes. Add tobanjan, stir well and add shrimp, and chopped scallions. Cook for 2 minutes and add the chili sauce mixture. Stir well and cook on medium heat for 3 minutes, until the shrimp are cooked through.
  4. Lastly, add the cornstarch mixture and stir well. Turn the heat off and serve with rice.


Ebi chili will keep in the fridge, stored in a storage container, for up to 2 days.


  • Serving Size: 1 serving
  • Calories: 343
  • Sugar: 19g
  • Sodium: 976mg
  • Fat: 11g
  • Saturated Fat: 6.4g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 0.3g
  • Protein: 26g
  • Cholesterol: 186mg
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