When I first took a bite of Ebi Chili at a bustling Asian bistro, the explosion of flavors captivated me, leaving me eager to replicate that magic at home. The combination of succulent shrimp, fragrant garlic, and the delightful warmth of chili bean sauce is a symphony for the senses. It’s amazing how this dish can transform a simple dinner into a thrilling culinary adventure!
As someone who appreciates the art of homemade meals, I was tired of the same old fast food routine. With its vibrant colors and bold flavors, Ebi Chili has quickly become my go-to recipe for impressing guests or simply savoring a special night in. Plus, it comes together in just 25 minutes, making weeknight cooking a breeze!
Join me as I take you through this simple yet exquisite recipe that promises to bring a touch of the extraordinary to your dining table—without any fuss. Let’s dive into the world of Ebi Chili, where every bite offers a little taste of culinary bliss!
Why will you love Ebi Chili?
Quick and Easy: Ebi Chili comes together in just 25 minutes, making it a fantastic choice for busy weeknights.
Flavor Explosion: The mix of shrimp, garlic, and chili bean sauce delivers a savory punch, guaranteed to keep your taste buds dancing.
Impressive Presentation: Its vibrant colors and beautiful garnishes make for an eye-catching dish that will wow family and friends.
Versatile Option: Whether served over rice or noodles, Ebi Chili effortlessly adapts to your preferred pairing.
Homemade Happiness: Elevate your dinner routine and escape the fast food monotony with this delightful dish. Explore more quick recipes like this in our Easy Weeknight Dinners!
Ebi Chili Ingredients
Dive into the flavors of Ebi Chili with this vibrant ingredient list!
For the Shrimp
• 450 g shrimp – Medium to large size is recommended for that perfect succulent bite.
• ¼ tsp salt – Helps to clean and flavor the shrimp before cooking.
• ½ tbsp potato starch (katakuriko) – Use for cleaning; cornstarch or tapioca starch can substitute seamlessly.
For the Sauce
• 2 tbsp cooking oil – A neutral oil ensures that the flavors shine through.
• 2 tsp chili bean sauce (toban djan) – This ingredient packs a spicy punch, essential for that authentic taste.
• 1 tbsp ginger root – Finely diced, it adds a fragrant warmth to the dish.
• 2 cloves garlic – Minced for that aromatic base that ties everything together.
• 30 g Japanese leek (naganegi) – The white part offers a sweet onion flavor; regular leek or shallot works too.
• 2 tbsp tomato ketchup – Adds a hint of sweetness and tanginess to balance the heat.
• 150 ml water – Helps to create the delicious sauce consistency.
• 1 tsp chicken bouillon powder – Essential for deepening the savory profile of the dish.
• ¼ tsp sugar – Just a pinch to enhance and round out all the flavors.
For the Slurry
• 1 tsp potato starch (katakuriko) – Use this to create a smooth slurry for thickening.
• 1 tbsp cold water – Mix with potato starch for a perfect thickening agent.
For Garnishing
• 2 tbsp green peas – Adds a pop of color; totally optional but highly recommended!
• finely chopped green onions – Offers a fresh crunch on top.
• chili threads – For an elegant garnish and a little extra heat.
• toasted sesame oil or chili oil – A drizzle at the end elevates the dish with a nutty or spicy finish.
Get ready to bring vibrant flavors to your kitchen with this Ebi Chili ingredient list!
How to Make Ebi Chili
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Prep the Shrimp: Place 450 g shrimp in a large bowl and sprinkle with ¼ tsp salt and ½ tbsp potato starch. Toss until evenly coated and let it sit for 3 minutes.
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Infuse the Oil: Heat a wok over medium heat and add 2 tbsp cooking oil. Once hot, add about 5 shrimp shells to the oil and fry gently for 3 minutes, or until they turn orange and fragrant; then discard.
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Clean the Shrimp: Rinse the shrimp thoroughly under cold water and pat dry with kitchen paper. Clean the bowl, return the shrimp, and add 1 tbsp potato starch. Toss until evenly coated.
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Cook the Shrimp: Add the shrimp to the hot infused oil and stir-fry over medium heat until they’re about 80% opaque (about 2 minutes), then transfer them to a heatproof container.
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Make the Sauce Base: In the same wok, add 2 tsp chili bean sauce and fry in the oil for about 1 minute.
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Build the Aromatics: Add 1 tbsp ginger root, 2 cloves garlic, and 30 g Japanese leek, all finely diced. Stir-fry until fragrant, which takes about 30 seconds.
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Create the Sauce: Stir in 2 tbsp tomato ketchup and fry for 1-2 minutes while stirring continuously. Then, add 150 ml water, 1 tsp chicken bouillon powder, and ¼ tsp sugar. Bring to a simmer.
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Thicken the Sauce: In a small bowl, mix together 1 tsp potato starch and 1 tbsp cold water to create a slurry.
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Adjust the Flavor: Taste the sauce and adjust if needed. Pour in the slurry while stirring continuously until the sauce thickens enough to coat the back of a spoon.
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Finish Cooking: Add the shrimp back into the wok along with 2 tbsp green peas. Cook until the shrimp are opaque and springy, then remove the wok from heat.
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Serve and Garnish: Plate up your Ebi Chili, garnishing with a drizzle of toasted sesame oil, finely chopped green onions, and chili threads. Serve it alongside plain rice for a complete meal.
Optional: For a delightful crunch, add some toasted sesame seeds as an extra topping!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Ebi Chili is an excellent choice for meal prep, allowing you to savor its deliciousness during your busy week! You can clean and marinate the shrimp up to 24 hours in advance by tossing it with salt and potato starch (or cornstarch) and storing it in the refrigerator. Additionally, you can prepare your sauce ingredients—like the chili bean sauce, ginger, garlic, and leek—up to 3 days ahead, keeping them chopped and refrigerated. When you’re ready to enjoy your Ebi Chili, simply stir-fry the shrimp and finish making the sauce according to the recipe. This not only saves you time but ensures your dish is just as delectable and fresh!
Expert Tips for Ebi Chili
Perfect Shrimp Texture: Ensure your shrimp are not overcooked; they should be opaque and springy. Keep an eye on them during cooking!
Infused Oil Magic: Don’t skip frying the shrimp shells in oil; it adds a depth of flavor to your Ebi Chili that’s worth the extra step.
Thickening Secrets: Mix the slurry well before adding it to the sauce, and stir continuously to avoid lumps. This will achieve a perfectly smooth sauce.
Balance the Flavors: Taste as you go! Adjust the sugar or chili bean sauce based on your preferred sweetness or spice level to truly make this Ebi Chili your own.
Garnish Wisely: Remember to garnish with green onions and chili threads for color and a fresh bite—it makes all the difference in presentation!
What to Serve with Ebi Chili?
Elevate your dining experience by pairing this flavorful shrimp dish with delightful sides and drinks that enhance its vibrant taste.
- Fluffy White Rice: The perfect base for Ebi Chili, it absorbs the sauce beautifully and balances the heat.
- Stir-Fried Vegetables: A colorful mix of bell peppers, snap peas, and carrots adds a crunchy freshness that complements the dish’s richness.
- Garlic Noodles: The savory garlic flavor of these noodles intertwines wonderfully with the shrimp, creating a satisfying and filling meal.
- Cucumber Salad: A refreshing cucumber salad with a splash of rice vinegar offers a cool contrast that brightens each bite.
- Miso Soup: A warm bowl of miso soup adds depth to your meal, grounding the meal with its umami flavor and lightness.
- Szechuan Green Beans: The spicy, crispy texture of these beans harmonizes with the flavors of Ebi Chili and adds an exciting kick.
- Chilled Sake or White Wine: Pair your meal with chilled sake or a crisp white wine like Sauvignon Blanc, enhancing the seafood experience.
- Mango Sticky Rice: A sweet and satisfying dessert, its creaminess pairs surprisingly well with the spiciness of the Ebi Chili.
- Matcha Green Tea: Serve a cup of earthy matcha to cleanse the palate and soothe the senses after enjoying this flavorful dish.
- Sesame Cookies: For a light dessert, these cookies offer a nutty sweetness that wraps up your meal perfectly.
How to Store and Freeze Ebi Chili
Fridge: Store leftovers in an airtight container for up to 3 days. Simply reheat on the stovetop or in the microwave, stirring occasionally, until heated through.
Freezer: Ebi Chili can be frozen for up to 2 months. Portion it into freezer-friendly containers, leaving room for expansion. Thaw in the fridge before reheating.
Reheating: For best results, reheat the thawed Ebi Chili on medium heat in a skillet. Add a splash of water to restore the sauce’s consistency while warming.
Serving Tip: When serving leftovers, consider adding a fresh sprinkle of green onions and a drizzle of toasted sesame oil to revive the dish’s vibrant flavors!
Ebi Chili Variations
Feel free to get creative and customize your Ebi Chili to match your taste buds!
- Spicy Kick: Increase the quantity of chili bean sauce for a fiery version that’s sure to wake up your palate!
- Vegan Delight: Swap shrimp with marinated tofu or tempeh for a plant-based twist that’s equally satisfying.
- Crispy Texture: Add some chopped bell peppers or water chestnuts during the stir-fry stage for an exciting crunch.
- Sweet & Sour: Replace half of the ketchup with sweet chili sauce for a delightful contrast that dances on the tongue.
- Garlicky Goodness: Double the garlic for a robust flavor that garlic lovers will absolutely adore.
- Zesty Citrus: Incorporate a dash of lime juice at the end for a fresh zing that’ll brighten the dish.
- Nutty Aroma: Drizzle in a little peanut or sesame oil right before serving for a rich nutty enhancement.
- Herb Infusion: Toss in some finely chopped cilantro or basil as a garnish for an aromatic finish that elevates your Ebi Chili.
Every choice adds a new layer of deliciousness, allowing you to make this dish uniquely yours!
Ebi Chili Recipe FAQs
How do I choose the best shrimp for Ebi Chili?
Absolutely! Look for medium to large shrimp that are firm and slightly translucent, devoid of any dark spots or an off odor. Fresh shrimp should have a mild sea scent. If using frozen shrimp, ensure they are completely thawed before cooking for the best texture.
What’s the best way to store leftover Ebi Chili?
Ebi Chili keeps well in an airtight container in the fridge for up to 3 days. To enjoy, simply reheat it on the stovetop or in the microwave, stirring occasionally until heated through. This keeps the shrimp juicy and the sauce flavorful!
Can I freeze Ebi Chili?
Yes, you can freeze Ebi Chili for up to 2 months! Portion it into freezer-safe containers, leaving some room for expansion. Thaw in the fridge overnight before reheating. When reheating, do so on medium heat in a skillet, adding a splash of water to help restore the sauce’s consistency.
What should I do if my sauce is too thin?
No worries! If your sauce turns out too thin, you can thicken it by creating a slurry. Mix 1 teaspoon of potato starch with 1 tablespoon of cold water until smooth. Gradually add this to the simmering sauce while stirring continuously until it reaches your desired thickness. This will help achieve that perfect coating consistency!
Are there any dietary considerations for Ebi Chili?
Certainly! Ebi Chili contains shrimp and chicken bouillon, so it’s not suitable for those with shellfish allergies or vegetarian diets. However, you can swap shrimp for tofu or a plant-based alternative to create a vegetarian version. Just ensure that any substitutes you use fit your dietary needs!
Can I use substitutions for the chili bean sauce?
Very! If you don’t have chili bean sauce on hand, try using sambal oelek or sriracha as alternatives. For a milder flavor, you can combine your favorite hot sauce with a touch of hoisin or soy sauce to replicate that unique taste profile. Adjust to your spice level preference!
Savor the Spice: Easy Ebi Chili for Homemade Happiness
Ingredients
Equipment
Method
- Place 450 g shrimp in a large bowl and sprinkle with ¼ tsp salt and ½ tbsp potato starch. Toss until evenly coated and let it sit for 3 minutes.
- Rinse the shrimp thoroughly under cold water and pat dry with kitchen paper. Clean the bowl, return the shrimp, and add 1 tbsp potato starch. Toss until evenly coated.
- Add the shrimp to the hot infused oil and stir-fry over medium heat until they're about 80% opaque (about 2 minutes), then transfer them to a heatproof container.
- Heat a wok over medium heat and add 2 tbsp cooking oil. Once hot, add about 5 shrimp shells to the oil and fry gently for 3 minutes, or until they turn orange and fragrant; then discard.
- In the same wok, add 2 tsp chili bean sauce and fry in the oil for about 1 minute.
- Add 1 tbsp ginger root, 2 cloves garlic, and 30 g Japanese leek, all finely diced. Stir-fry until fragrant, about 30 seconds.
- Stir in 2 tbsp tomato ketchup and fry for 1-2 minutes while stirring continuously. Then, add 150 ml water, 1 tsp chicken bouillon powder, and ¼ tsp sugar. Bring to a simmer.
- In a small bowl, mix together 1 tsp potato starch and 1 tbsp cold water to create a slurry.
- Taste the sauce and adjust if needed. Pour in the slurry while stirring continuously until the sauce thickens enough to coat the back of a spoon.
- Add the shrimp back into the wok along with 2 tbsp green peas. Cook until the shrimp are opaque and springy, then remove the wok from heat.
- Plate up your Ebi Chili, garnishing with a drizzle of toasted sesame oil, finely chopped green onions, and chili threads.