Yaki Ebi Chili Salt / Roasted Shrimp with Chili and Salt
Roasted Shrimp with Chili and Salt is a dish in which shell-on shrimp are heavily seasoned with salt and aromatic ingredients such as garlic and chili peppers, then cooked at high heat by roasting or frying to emphasize a savory aroma and saltiness. In Thai restaurants, similar dishes may be listed as กุ้งทอดพริกเกลือ (Kung Thot Prik Kluea), and examples are also served at The Box of Fit Café & Bistro (Thai, Italian Restaurant And Bar) in Bangkok.
- Taste Rating
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The shrimp were fried to a crispy texture, and I thought I’d eat them with the egg, but the shell was just too much. You peel off the fragrant shell and eat the fluffy inside—basically just ordinary shrimp. I like dipping them in nam jim, but it’s extremely spicy, so it’s not for everyone. Even on their own, the garlic and chili come through well, and they’re fairly tasty.
- Price
- 199 Baht
- Meal Date
- 1/1/2026
- Food Travel Log
- Please paste the Japanese text you want translated.
AI Gourmet Analysis
Overview
Roasted Shrimp with Chili and Salt (Japanese: 焼きエビチリソルト; English: Roasted Shrimp with Chili and Salt) is a dish in which shell-on shrimp are assertively seasoned with aromatic vegetables and spices, then cooked by roasting, frying, or similar heat application to foreground a savory aroma and saltiness. In Thai restaurant menus, it may be described with wording such as “กุ้งทอดพริกเกลือ (kung thot phrik kluea; lit. fried shrimp with chili and salt).” It is also served at The Box of Fit Café & Bistro (Thai, Italian Restaurant And Bar) in Bangkok, where it has been observed to be characterized by the fragrant taste of the shell, a robust flavor derived from garlic and chilies, and a manner of eating that pairs it with a spicy dipping sauce (nam chim).
Name and classification
“Chili and salt” is widely used as a general term for a seasoning profile built around chilies and salt, with garlic, pepper, sugar, and other elements used in supporting roles. In Southeast Asia, a similar flavor profile is established as a seafood appetizer or drinking snack; in the context of Thai cuisine, the combination of “phrik” (chili) and “kluea” (salt) repeatedly appears as a finishing taste for fried and stir-fried dishes.
Unlike sauced “ebi chili” (sweet-spicy chili sauce common in Chinese cuisine) that is “tossed” in a sauce, this dish is characterized by emphasizing aroma and saltiness through dry seasonings (dry aromatic ingredients). Although English menus may describe it as “roasted,” actual preparation can vary by establishment and tradition, potentially combining elements of frying, stir-frying, and roasting.
Preparation and composition
Main ingredients
- Shrimp (often used with the shells on)
- Garlic (minced or in the form of fried garlic)
- Chilies (fresh, dried, powdered, etc.)
- Salt (the backbone of the flavor)
- Supporting elements such as sugar, pepper, and scallions/green onions
Heating method and texture
By cooking shell-on shrimp at high temperature, components in the shells and heads develop a toasted aroma, which, together with the volatile fragrance of aromatic vegetables, forms a strong overall flavor. Possible methods include frying the shrimp in oil and then combining them with aromatics, or first blooming the aromatics in oil and then tossing the shrimp to coat. In serving examples, the exterior of the shrimp is seen in a dry, crispy state, with aromatic ingredients (garlic pieces, chili pieces, scallions, etc.) adhering to the surface.
Serving style and accompaniments
In Thai restaurants, it may be served with a dipping sauce collectively referred to as nam chim (น้ำจิ้ม), which can incorporate heat, acidity, and saltiness. Nam chim varies by use; for seafood (น้ำจิ้มซีฟู้ด), a strongly hot and sour type combining chilies, garlic, lime, sugar, fish sauce, and similar ingredients is common. Pairing the acidity of the dip with a dry, salty dish such as roasted shrimp with chili and salt allows the flavor outline to shift while eating.
Common accompaniments include raw vegetables (such as cucumber) and simple salads of cabbage and carrots, which often serve to moderate the intensity of the heat and saltiness. In the photographed serving example as well, raw vegetables are placed on part of the plate.
How it is eaten as shell-on shrimp
When served with the shells on, the main edible portion is the flesh, though the dish may be designed to enjoy the aroma of the shells and the area around the head made fragrant by cooking. However, the shells can remain hard, and in general the shrimp are peeled and the flesh is eaten. Because the aromatics adhering to the shells (garlic, chilies, salt) constitute the core of the taste, the act of peeling by hand itself is closely tied to the sensory experience of aroma, which can be regarded as a characteristic of this type of dish.
Similar dishes and related concepts
| Name | Overview |
|---|---|
| กุ้งทอดพริกเกลือ (fried shrimp with chili and salt) | An expression found on Thai-language menus. It can refer to a dish concept in which shell-on shrimp are fried and finished with garlic, chilies, and salt. |
| น้ำจิ้มซีฟู้ด (nam chim for seafood) | A hot-and-sour dip made with chilies, garlic, lime, and similar ingredients. It is often paired with grilled or fried seafood. |
| Pepper-and-salt (椒塩) style seafood in the Chinese cultural sphere | Similar in that it builds a dry flavor using salt, spices, and aromatics. Its flavor-design concept overlaps with Thai “phrik kluea.” |
Serving venue information (place eaten)
- City: Bangkok (Thailand)
- Establishment: The Box of Fit Café & Bistro (Thai, Italian Restaurant And Bar)／ร้านอาหารไทย นานาชาติ
Hygiene and cautions
- Shell-on crustaceans are often handled by hand; when sharing, it is desirable to keep hands clean.
- A very spicy dip (nam chim) may be served alongside; intake may need to be adjusted depending on tolerance for heat.
- Because shrimp are the main ingredient, caution is necessary for those with crustacean allergies.
This entry describes the character of the dish based on a serving example (photograph) at a Bangkok restaurant and on generally known preparation and serving practices for “chili and salt”-style seafood.