Chili shrimp

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Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026

The story the reviews tell

Chili shrimp travels differently across Asia, each version holding its own character. The Sichuan original arrives crisp, built on dried chillis, onions, and tomatoes — sometimes deepened with doubanjiang. In Japan, Chen Kenmin's ebi-chiri softened the edges and found a devoted following. Singapore flipped the texture entirely: moist instead of crisp, fresh chillis instead of dried, a dish that shares a name with its Chinese ancestor but little else.

What makes this version distinct

Chili shrimp (simplified Chinese: 干烧明虾; traditional Chinese: 乾燒明蝦; pinyin: gān shāo míngxiā or simplified Chinese: 明虾; traditional Chinese: 明蝦; pinyin: míngxiā) is a dish of stir-fried shrimp in chili sauce (which may use doubanjiang) in Chinese cuisine. It is a part of both Sichuan and Shanghai cuisines. The Sichuan version has a crisp texture and uses dried chillis, onions, and tomatoes. In Japanese Chinese cuisine, ebi-chiri (Japanese: エビチリ) is derived from Shanghai-style Sichuan cuisine. It consists of stir-fried shrimp in chilli sauce. It has a history in Japan. According to Iron Chef, ebi-chiri was introduced to and popularized in Japan by Chen Kenmin, father of Iron Chef Chinese Chen Kenichi. In Korean Chinese cuisine, chili shrimp is called kkansyo-saeu (Korean: 깐쇼새우), a named consisting of the word kkansyo derived from Chinese gān shāo (乾燒, "dry braising") and saeu meaning "shrimp" in Korean, or chilli-saeu (Korean: 칠리새우) with the English-derived word chilli. There is a Singap

Signature elements