Chili shrimp

Chili shrimp ( or ) 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 (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 (깐쇼새우), a named consisting of the word kkansyo derived from Chinese gān shāo (乾燒) and saeu meaning "shrimp" in Korean, or chilli-saeu (칠리새우) with the English-derived word chilli.

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."