Ebi chili is one of those Japanese dishes which has Chinese influence. It is a shrimp or prawn dish with a sweet and spicy sauce. It's an easy recipe and a favorite bento ingredient for many kids. For this dish I've used fresh prawns, which needed to be cleaned well before cooking. In this recipe, the cooking time is only 3 minutes which makes it a perfect go-to recipe in case of kitchen emergencies.

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Recipe Summary

prep:
20 mins
cook:
3 mins
total:
23 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine shrimp, water, 1 tablespoon cornstarch, and 1/2 teaspoon salt in a microwave-safe bowl; mix well with your hands. Rinse under cold running water. Pat shrimp dry with paper towels; return to the bowl.

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  • Whisk ketchup, chili bean paste, sake, vinegar, sugar, 1 teaspoon cornstarch, and 1/4 teaspoon salt together in a bowl. Mix in scallion, garlic, and ginger.

  • Pour ketchup mixture evenly over the shrimp. Cover bowl with microwave-safe plastic wrap. Microwave on 600W power until shrimp turn opaque, about 3 minutes.

  • Spread lettuce pieces on a serving plate; pour shrimp on top. Garnish with sprouts.

Cook's Note:

You can also use frozen shrimps or prawns, just make sure to defrost them before using.

Nutrition Facts

145 calories; protein 21.5g 43% DV; carbohydrates 10.8g 4% DV; fat 1.1g 2% DV; cholesterol 191.1mg 64% DV; sodium 1332.9mg 53% DV. Full Nutrition
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