This popular dish is called ‘Ebi Chilli’ in Japan. The dish is easy to cook, but perfect for entertaining as it looks gorgeous. I often cook this dish with other seafood such as Squid, and you can find the seafood version recipe on this website. However, some people search for ‘Ebi Chilli’, the Prawn only version recipe on this website. So, here it is. This is the ‘Ebi Chilli’ in my easy way. Cooking won’t take long. You must prepare everything before you start cooking.


4 Servings


300 to 350g shelled Prawns *thawed if frozen
1 tablespoon Sake (Rice Wine)
1 small piece Ginger *grated
1 tablespoon Potato Starch OR Corn Starch
2 tablespoons Canola Oil
1 clove Garlic *finely chopped
2 to 3 large Spring Onions *finely chopped
*Note: Some people use white parts only. I use whole.

1 tablespoon Toban Djan (Chili Bean Sauce)
4 tablespoons Ketchup
1 teaspoon Sugar
1 teaspoon Soy Sauce
1 teaspoon Sesame Oil
1/4 cup Chicken Stock *OR 1/4 cup Water & 1/4 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine)

  1. Prawns need to be thawed if frozen. Devein if necessary, and place in a bowl. Add Sake (Rice Wine) and Ginger, massage and set aside. *Note: DO NOT add Potato Starch yet, but prepare Potato Starch ready to use.
  2. In a separate bowl, combine all the Sauce ingredients.
  3. Finely chop up Garlic and Spring Onions. When everything is ready, you can start cooking.
  4. Heat 2 tablespoons Oil in a frying pan or wok over medium high heat. Add Potato Starch to Prawns and mix well, then add to the pan and stir.
  5. When colour changed, add Garlic and Spring Onion, and stir. When Spring Onion is soft, add the sauce and bring to the boil, stirring constantly. When the sauce is thick and all Prawns are cooked, it is done.
  6. Serve with freshly cooked Rice.