Shrimp in Chili Sauce (Ebi No Chili Sauce)

READY IN: 20mins
Recipe by momaphet

This is a favorite lunch treat served at restaurants all over Tokyo but is easy to make at home. Adapted from the blog Lovely Lanvin

Top Review by LifeIsGood

This made for an absolutely declicious dinner!! I double the recipe, because we had 5 people, and it worked beautifully. The flavor is outstanding! I am putting this recipe into my Best of 2015 file. Thank you!

Ingredients Nutrition


  1. In a small bowl, combine the shrimp, salt, pepper, sake, cornstarch & sesame oil. Mix to coat the shrimp evenly.
  2. In a wok or large frying pan, heat 2 Tbs oil over high heat. When pan is hot, add shrimp and stir w/spatula until they just start to turn pink. Remove shrimp from pan and set aside.
  3. In the same pan add 1 Tbs oil on med/high heat. Add ginger and garlic and sauté until fragrant, then add Sauce A ingredients to the pan and continue cooking for about 3 more minutes, stirring constantly. Lower heat to medium then add Sauce B ingredients to the pan. Continue cooking for about 5 minutes longer making sure all the ingredients are mixed together well.
  4. Return the shrimp to the pan, stir to combine, add the cornstarch/water mixture to thicken. Don't over cook the shrimp.
  5. Serve with rice.

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