Ebi chili

Chili shrimp is a cherished dish in Chinese cuisine, particularly prominent in the Sichuan and Shanghai regions. It features stir-fried shrimp enveloped in a spicy chili sauce. The dish has also been incorporated into Japanese Chinese cuisine, where it is known as ebi-chiri. This variation draws inspiration from Shanghai-style Szechuan cooking and similarly includes stir-fried shrimp in a tangy chili sauce.

In Japan, the dish holds a distinct history, with Chef Chen Kenmin often credited for popularizing prawns in chili sauce. In Korean Chinese cuisine, chili shrimp is referred to as kkansyo-saeu or chili-saeu. The term "kkansyo" originates from the Chinese word "gān shāo" while "saeu" means shrimp in Korean.

These variations underscore how chili shrimp has been embraced and adapted across various Asian cultures, becoming a favorite in many households and restaurants.