Gan Shao Xia Ren (Authentic Sichuan/Shanghai Chili Shrimp)
ケチャップは使わない！日本の「エビチリ」の元祖である本格・乾焼蝦仁
Description
The authentic Chinese seafood root of Japan's massively popular 'Ebi Chili'. 'Gan Shao' is an advanced technique of reducing a broth until the moisture evaporates and the oil separates. Unlike the Japanese version heavy on ketchup and sweet-sourness, the original Sichuan style uses 'Pixian Doubanjiang' and 'Jiu Niang' (sweet fermented rice wine), garlic, and scallions. A sharp, spicy, and deep dish for adults.
Restaurants serving Gan Shao Xia Ren (Authentic Sichuan/Shanghai Chili Shrimp)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Peeled shrimp
- Pixian Doubanjiang
- Jiu Niang(Sweet fermented rice)
- Garlic
- Ginger
- Scallion
- Egg white
- Potato starch
Instructions
- [Authentic Recipe & Ebi Chili Differences]
- (Premium Shrimp Prep) Shell and devein shrimp. Vigorously rub with salt and potato starch, then rinse to perfectly remove odor and slime. Pat dry. Massage gently with salt, egg white, and starch (Shang Jiang) to coat them, ensuring they remain bouncy and don't shrink when fried.
- (Flash-fry) Flash-fry the shrimp in low-temp oil (140°C) until just red, and remove instantly.
- [Difference from JP Ebi Chili: Sauce]: Leave a little oil, fry minced garlic and ginger. DO NOT use ketchup. Add premium 'Pixian Doubanjiang' and slow-fry to extract the bright red oil (Hong You) and roasted aroma.
- Add minced scallion, 'Jiu Niang' (sweet fermented rice) for natural sweetness and depth, a dash of soy, and broth.
- Return the shrimp.
- (Gan Shao Secret) Blast on high heat, tossing violently until the broth evaporates and 'only the red oil and shrimp remain' (Gan Shao). Authentic versions rely purely on reduction for thickness, NOT starch slurry.
Learn more Spice, substitutes, tips
Key spices
Roasted heat of Pixian Doubanjiang and deep sweetness of Jiu Niang、酒醸（チューニャン）の奥深い甘み
Substitutes at Japanese supermarkets
(Remove ketchup from JP Ebi Chili, make with Doubanjiang and Amazake)
Pairing
White Rice / Shaoxing Wine
Trivia
[Trivia] When the father of Japanese Chinese cuisine, Chen Kenmin, adapted this 'Gan Shao Xia Ren' for Japanese palates, he invented 'Chili Sauce' using ketchup, egg yolk, and massive scallions to reduce the heat, popularizing it as 'Ebi Chili'. This is why 'Japanese Ebi Chili' doesn't exist in authentic China.
Eating tips & etiquette
[Unique Eating] Unlike Japanese Ebi Chili, you do NOT scoop 'thick red gravy' with a spoon. True to 'Gan Shao' (Dry Braise), there is zero liquid; the glowing red oil and spice particles cling tightly to the shrimp. You directly taste the shrimp's natural 'bouncy' texture and the straight, roasted aroma of Doubanjiang.
Allergen
Shrimp, Eggs, Soybeans, Wheat (Sauce)