Description
Japanese 'Ebi Chili' was softened with ketchup by chef Kenmin Chen for local tastes. Authentic Sichuan 'Gan Shao Xia Ren' uses ZERO ketchup, relying instead on Pixian Doubanjiang, massive aromatics, and fermented rice wine (Jiu Niang) for a dark red, fiercely spicy finish.
Restaurants serving Gan Shao Xia Ren (Authentic Sichuan Chili Shrimp)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Peeled shrimp
- Pixian Doubanjiang
- Garlic
- Ginger
- Scallions
- Jiu Niang(Sweet fermented rice)
Instructions
- [Authentic Recipe]
- Peel and devein large shrimp. Wash with salt and starch. Coat in egg white and starch, then flash-fry at low temp (Hua Chao) to lock in the bounce.
- The biggest difference: [NO KETCHUP IS USED]. Heat oil, fry massive amounts of minced garlic, ginger, and scallions.
- Add premium 'Pixian Doubanjiang' and slow-fry to extract intense aroma and bright red 'Hong You' (red oil).
- Add 'Jiu Niang' (fermented sweet rice wine)—this provides the natural sweetness and depth that ketchup mimics.
- Pour in a splash of broth and return the shrimp.
- True to the name 'Gan Shao' (Dry Braise), boil fiercely until all water evaporates and the red oil and umami tightly glaze the shrimp.
Learn more Spice, substitutes, tips
Key spices
Pixian Doubanjiang depth、Jiu Niang (sweet wine) sweetness
Substitutes at Japanese supermarkets
Japanese Ebi Chili (flavor is completely different)
Pairing
White Rice / Shaoxing Wine
Trivia
[Trivia] When Japanese tourists order this in China, they always panic: 'It's not sweet! It's spicy! There's no ketchup!'. This is the ultimate 'baptism of authentic Chinese food'.
Eating tips & etiquette
[Unique Eating] There is almost no liquid sauce; the shrimp are tightly glazed in red oil and minced scallions. The bouncy texture is immediately followed by the intense heat and fermented umami of the Doubanjiang.
Allergen
Shrimp, Soybeans, Wheat, Eggs