---
title: Ebi Chili (Japanese-Style Chili Shrimp)
servings: 4
prep time: 15 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/ebi-chili-shrimp
---

Gather @vegetable oil{2%tbsp}.

Pat the @shrimp{600%g} dry and toss lightly with a pinch of @salt{}.

Whisk the @ketchup{5%tbsp}, @chili flake{1%tsp}, @sugar{1%tbsp}, @soy sauce{1%tbsp} and @dashi stock{100%ml} together to make the sauce.

Heat half the oil in a wok or large skillet over high heat and sear the shrimp 60–90 seconds per side until just pink and curled; remove to a plate. ~{90%seconds}

Add the remaining oil, then the @garlic{3%clove}, @ginger{15%g} and white @spring onion{3%stalk}, and stir-fry 30 seconds until fragrant.

Pour in the sauce and bring to a simmer, then stir in the @cornstarch{1%tbsp} slurry and cook until glossy and thickened, about 1 minute. ~{1%minutes}

Return the shrimp to the pan and toss to coat, then drizzle in the beaten @egg{1} in a thin stream, stirring once or twice so it sets into soft ribbons.

Scatter with the green spring onion and serve immediately over rice.