The Sichuan version has a crisp texture and uses dried chillis, onions, and tomatoes.

According to Iron Chef, ebi-chiri was introduced to and popularized in Japan by Chen Kenmin, father of Iron Chef Chinese Chen Kenichi.

[citation needed] 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.

[citation needed] There is a Singaporean version of chili shrimp derived from the Sichuan version, but it has a moist texture and uses fresh chili peppers.

You can help Wikipedia by expanding it.This Singaporean cuisine-related article is a stub.