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Shrimp in Mild Tomato Chili Sauce (Ebi No Chiri So-Su)

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“"My kids will eat nearly anything if ketchup is involved, but even adults with more evolved tastes will find that this seemingly unsophisticated dish has a complex flavor. In Japan, this is both a popular lunch-counter option and home-style main course. Scatter some frozen green peas for taste and color just before serving." – from Amy Kaneko, author of Let’s Cook Japanese Food (”

Ingredients Nutrition


  1. In a small bowl, combine the shrimp, cornstarch, sherry, and egg white and stir to evenly coat the shrimp. Let stand at room temperature for 15 minutes.
  2. Meanwhile, in another small bowl, stir together the ketchup, soy sauce, sake, and sugar until the sugar is dissolved. Set the bowl near the stove.
  3. In a wok or large frying pan over high heat, warm the oil. When it is hot, add the shrimp and stir with a wooden spatula until they are a little crispy, 5–6 minutes. Using tongs or a slotted spoon, transfer the shrimp to a bowl.
  4. Pour out all but 2 teaspoons of the oil. Set the wok over medium heat and swirl to coat the bottom and sides with the oil. Add the yellow onion and cook for 1 minute. Add the garlic and ginger and stir-fry briefly, just until fragrant. Add the chili bean paste, stir well, and then stir in the ketchup mixture. Return the shrimp to the pan, raise the heat to high, and cook, stirring, until the ingredients are well combined and the shrimp are coated with the sauce, 1–2 minutes longer.
  5. Transfer the shrimp to a serving dish, garnish with the green onions and peas (if using), and serve right away.
  6. Recipe courtesy of Let’s Cook Japanese Food by Amy Kaneko, buy the book here:

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