Chili shrimp ( or ) is a dish of stir-fried shrimp in chili sauce (which may use doubanjiang) in Chinese cuisine. It is a part of both Sichuan and Shanghai cuisines.
The Sichuan version has a crisp texture and uses dried chillis, onions, and tomatoes.
In Japanese Chinese cuisine, ebi-chiri () is derived from Shanghai-style Sichuan cuisine. It consists of stir-fried shrimp in chilli sauce. It has a history in Japan. According to Iron Chef, ebi-chiri was introduced to and popularized in Japan by Chen Kenmin, father of Iron Chef Chinese Chen Kenichi.
In Korean Chinese cuisine, chili shrimp is called kkansyo-saeu (), a named consisting of the word kkansyo derived from Chinese gān shāo (, "dry braising") and saeu meaning "shrimp" in Korean, or chilli-saeu () with the English-derived word chilli.
There is a Singaporean version of chili shrimp derived from the Sichuan version, but it has a moist texture and uses fresh chili peppers. The New York Times stated that the Singapore version "resembles only slightly the Chinese version."
See also Chili chicken List of seafood dishes
References
External links - Recipe