Chili shrimp

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.

Chili shrimp

Place of origin	China
Region or state	Sichuan, Shanghai
Main ingredients	stir-fried shrimp in chilli sauce
Media: Chili shrimp

The Sichuan version has a crisp texture and uses dried chillis, onions, and tomatoes.^[1]

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.^{[citation needed]}

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.^{[citation needed]}

There is a Singaporean version of chili shrimp derived from the Sichuan version, but it has a moist texture and uses fresh chili peppers. The New York Times stated that the Singapore version "resembles only slightly the Chinese version."^[1]

See also

• Chili chicken
• List of seafood dishes
• Food portal