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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.
 | |
| Place of origin | China |
|---|---|
| Region or state | Sichuan, Shanghai |
| Main ingredients | stir-fried shrimp in chilli sauce |
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.
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) 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
edit
References
edit- ^ a b "FOOD; SINGAPORE'S CUISINE REALLY TAKES A POUNDING". The New York Times. New York City. 1983-03-06. p. Section 6, p. 72. Retrieved 2024-07-19.
External links
edit- Wells, Patricia. "Chili shrimp". The New York Times. - Recipe
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