Chili shrimp

Chili shrimp is a Chinese dish of stir-fried shrimp in chili sauce, which may be made with doubanjiang, and it is counted as part of both Sichuan and Shanghai cuisines. The Sichuan version has a crisp texture and uses dried chillis, onions and tomatoes. The dish travelled widely: in Japanese Chinese cuisine it appears as ebi-chiri, derived from Shanghai-style Sichuan cooking and, according to Iron Chef, introduced to and popularized in Japan by Chen Kenmin, father of the Iron Chef Chinese Chen Kenichi. Korean Chinese cuisine calls it kkansyo-saeu, from the Chinese gan shao meaning dry braising plus the Korean word for shrimp, or chilli-saeu with the English-derived word chilli. A Singaporean version derived from the Sichuan one is moist and uses fresh chili peppers, and the New York Times said it resembles the Chinese version only slightly.