Chili shrimp ( or ) is a dish of stir-fried

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

chilli sauce Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. ...

(which may use

doubanjiang Doubanjiang (, pinyin: ''dòubànjiàng'', IPA: ), also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt ...

) in

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...

. It is a part of both

Sichuan Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the ...

and

Shanghai cuisine Shanghai cuisine (; Shanghainese: ''zaon⁶ he⁵ tshe¹''; IPA: ɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹, also known as Hu cuisine (; Shanghainese: ''wu⁶ tshe¹''; IPA: �u¹¹ tsʰᴇ⁴⁴, is a popular style of Chinese food. In a narrow sense, Sh ...

s. In

Japanese Chinese cuisine Japanese Chinese cuisine or ''Chūka'' is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan ...

, ''ebi-chiri'' ( ja, エビチリ) is derived from Shanghai-style

Sichuan cuisine Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...

. It consists of stir-fried

. It has a history in Japan. According to ''

Iron Chef is a Japanese television cooking show produced by Fuji Television. The series, which premiered on October 10, 1993, was a stylized cook-off featuring guest chefs challenging one of the show's resident "Iron Chefs" in a timed cooking battle bui ...

'', ''ebi-chiri'' was introduced to and popularized in Japan by

Chen Kenmin Chen Kenmin ( zh, s=陈建民, t=陳建民, p=Chén Jiànmín; ja, 陳建民, ''Chin Kenmin''; June 27, 1912 – May 12, 1990) was a Chinese-born Japanese chef known as the father of Chen Kenichi, the Iron Chef Chinese on the television ...

, father of Iron Chef Chinese

Chen Kenichi , whose name is often romanized Chin Kenichi in Japanese sources, is a chef best known for his role as the Iron Chef Chinese on the television series ''Iron Chef'' (料理の鉄人). Nicknamed The Szechuan Sage, he wears a yellow outfit and ris ...

. In

Korean Chinese cuisine Korean–Chinese cuisine (), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea. Despite originally being derived from Chinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korea ...

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

See also