Chili shrimp

Chili shrimp
Place of origin	China
Region or state	Sichuan, Shanghai
Main ingredients	stir-fried shrimp in chilli sauce
	Media: Chili shrimp;

Chili shrimp (simplified Chinese: 干烧明虾; traditional Chinese: 乾燒明蝦; pinyin: gān shāo míngxiā or simplified Chinese: 明虾; traditional Chinese: 明蝦; pinyin: míngxiā) is a dish of stir-fried shrimp in chilli sauce (which may use doubanjiang) in Chinese cuisine. It is a part of Sichuan and Shanghai cuisines.

In Japanese Chinese cuisine, ebi-chiri (Japanese: エビチリ) is derived from Shanghai-style Szechuan cuisine. It consists of stir-fried shrimp in chilli sauce. It has a history in Japan. According to Iron Chef, ebi-chiri was introduced to and popularized in Japan by Chen Kenmin, father of Iron Chef Chinese Chen Kenichi.

In Korean Chinese cuisine, chili shrimp is called kkansyo-saeu (Korean: 깐쇼새우), a named consisting of the word kkansyo derived from Chinese gān shāo (乾燒) and saeu meaning "shrimp" in Korean, or chilli-saeu (Korean: 칠리새우) with the English-derived word chilli.

See also