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Ebi chili with rice

Ebi chili is a Japanese dish of shrimp sautéed in a spicy, slightly sweet tomato sauce, served over rice. It serves 4, takes 30 minutes, is an easy recipe, and costs about €4.80 per person. The key is cooking the chili paste in oil before anything else, which releases its aroma and gives the sauce its red color.

Tonight, shrimp sautéed in a spicy, slightly sweet tomato sauce, the way it's made in Japan, served with rice.

Ebi chili with rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter
The kids
They generally like it

Ebi chili balances sweet, spicy, and savory in one bite, with ketchup and sugar on one side and chili paste on the other, all wrapped around shrimp that stay slightly crisp. The cornstarch coating forms a thin crust around the shrimp that holds the sauce and gives it that glossy finish without drowning it. It's a dish you eat with your eyes as much as your chopsticks, bright red and fragrant with ginger.

This is the kind of weeknight dinner you make when you want a break from the usual fried rice or curry chicken. You control the heat at the end, so even kids who are sensitive to spice can serve themselves before you stir in the rest of the sriracha. Count on 30 minutes total, from cooking the rice to plating.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Cornstarchoften in the pantry 2 tbsp
  • Ketchupoften in the pantry 5 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Chili paste or sriracha sauceoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh ginger 15 g
  • Garlic 2 cloves
  • Green onions 4

Allergens Shellfish, Soy, Gluten

The step by step recipe

  1. Cook the rice in salted water, then drain it. 11 min

    A fragrant rice like basmati or jasmine works very well.

  2. Toss the shrimp in the cornstarch with a pinch of salt.

    Remove the thin black vein along the back of the shrimp before coating them.

  3. Sauté the ginger, garlic, and half the green onions in the oil with the chili paste. 2 min

    Don't let the garlic brown, it turns bitter.

  4. Add the shrimp and sear them, then pour in the ketchup, soy sauce, sugar, and a few tablespoons of water. 5 min

    Let the sauce thicken while coating the shrimp, it should look glossy.

  5. Sprinkle with the rest of the green onions and serve over the rice.

    Add a bit more chili only at the end to control the heat.

Our tips to get it right

  • Pat the shrimp completely dry before coating them in cornstarch, excess moisture keeps the crust from forming and thins out the sauce.
  • Keep the heat high when cooking the aromatics and shrimp, that's what gives the dish its seared, stir fried character instead of a boiled texture.
  • Taste the sauce before serving and adjust the sugar or chili, ketchup brands vary a lot in sweetness and acidity.

The variations

  • Swap the shrimp for pan fried firm tofu cubes for a shellfish free version, keeping the same sauce and rice.
  • For a faster version, use pre cooked rice warmed in a pan for 2 minutes while you prep the shrimp.
  • For kids sensitive to spice, leave the chili paste out of the sauce entirely and serve it on the side for adults who want extra heat.

What to serve it with

  • Plain or fragrant steamed rice
  • Crisp cucumber slices
  • Light green tea or lemon water

Storage

The shrimp in sauce keep for 2 days in the refrigerator in a sealed container, kept separate from the rice. Reheat gently in a pan with a splash of water to loosen the sauce. Freezing isn't recommended, shrimp turn rubbery once thawed.

Questions about this dish

Can you make ebi chili ahead of time?

You can peel and coat the shrimp ahead and chop the aromatics in advance. Cook the sauce and shrimp right before serving, though, since they lose their texture if they sit too long.

What hot sauce works if you don't have chili paste?

Sriracha works great and gives a similar flavor. You can also blend fresh chili with a little oil if you prefer a more raw, direct heat.

Can you use frozen shrimp?

Yes, thaw them completely and pat them very dry with paper towels before coating with cornstarch. Shrimp that are too wet keep the sauce from clinging properly.

Why coat the shrimp in cornstarch?

The cornstarch forms a thin crust that protects the shrimp during cooking and helps the sauce coat them evenly. It's what gives the dish its signature glossy finish.

How long does it take to make an ebi chili with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ebi chili with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ebi chili with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, soy, gluten. Always check the labels of the products you buy.

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