| Chili shrimp | |
| Country: | China |
| Region: | Sichuan, Shanghai |
| Main Ingredient: | stir-fried shrimp in chilli sauce |
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.[1]
In Japanese Chinese cuisine, ebi-chiri (Japanese: エビチリ) 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 (Korean: 깐쇼새우), a named consisting of the word kkansyo derived from Chinese gān shāo (Chinese: 乾燒) and saeu meaning "shrimp" in Korean, or chilli-saeu (Korean: 칠리새우) 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."[1]