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Chilli Prawns (Ebi Chili)

Chilli Prawns (Ebi Chili)

  • serves 2
  • 20 minutes

Chinese food is hugely popular all over the world and in Japan is no exception. Spicy Chinese dishes are regularly adapted to suit Japanese palates and many such as this fiery prawn recipe are considered part of the Japanese norm.

In this recipe we will show you how to make Chilli Prawns, a traditional regional Chinese dish that has been adapted to Japanese tastes. This recipe contains hot Tobanjan soybean sauce and katakuriko starch flour to help keep those king prawns crispy.


• 150g-200g cooked and peeled King Prawns
• 1 sachet Ebi Chili Sauce
• 1 tsp Cooking Sake
• 1 tbsp Starch Flour
• 1 small Onion
• 150ml Water

Suggested Drink: Asahi Beer

How To Prepare

  1. Begin with seasoning your prawns with salt and pepper, adding the cooking sake and mixing well to spread the flavours evenly. Finish by mixing in the starch flour, starch flour will make sure that your prawns become nice and crunchy once cooked. 

  2. Next, dice your onion and cook with your prawns in a saucepan with a bit of cooking oil.

  3. After approximately 5 minutes, once your prawns have turned pink, mix the chilli sauce sachet with 150ml of water and pour the sauce into the saucepan. Leave the mix to simmer for a few minutes stirring occasionally.

  4. Serve your Chilli Prawns with a bowl of cooked rice or add them to your bento box for lunch.

    Need a drink to douse that spicy taste? How about a refreshing Asahi Beer?

Tips and Information

• You can also try this recipe with chicken or fresh squid.