They say this dish was invented in Japan by a Chinese chef who emigrated to Japan many years ago. This dish is called ‘Ebi Chilli’ in Japanese and is made with Prawns. But I add other seafood such as Squid. Simply because I like Squid and Squid is not expensive. Today I added Baby Scallops as well. It’s a divine dish!


4 Servings


500g Seafood *Prawns, Scallops, Squid, etc.
1 small piece Grated Ginger *grated
1 tablespoon Sake (Rice Wine)
1 tablespoon Potato Starch
2 tablespoons Canola Oil
2 Spring Onions *finely chopped
1 clove Garlic *finely chopped
Coriander Leaves for garnish *optional


1 tablespoon Toban Djan (Chili Bean Sauce)
3 to 4 tablespoons Ketchup
1 to 2 teaspoons Sugar
1 teaspoon Soy Sauce
1 teaspoon Sesame Oil
1/4 cup Chicken Stock *OR 1/4 Water & 1/4 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine)

  1. Prepare Prawns and other Seafood. If you use Frozen Seafood, thaw them thoroughly. Place prepared Seafood, add Sake (Rice Wine) and Ginger, massage and set aside.
  2. In a separate bowl, combine all the sauce ingredients. *Note: Make sure you make the sauce before you start cooking.
  3. Heat 2 tablespoons Oil in a frying pan or wok over high heat. Add Potato Starch Flour to the Seafood and mix well, then cook. It won’t take long.
  4. When colour changed, add Spring Onion and Garlic, and stir. When Spring Onion is soft, and it won’t take long, add the sauce and bring to the boil. When the sauce is thickened, it is done!
  5. Scatter some Coriander Leaves on top and serve with freshly cooked rice.