Ebi chiri came to Japan from Sichuan cooking and got softened along the way. The chilli bean paste is still there, but it sits behind tomato, a little sugar and a lot of ginger and spring onion, so the sauce reads bright rather than fiery.
It is a fast dish by design. The sauce comes together in the time it takes the prawns to turn pink, which is about three minutes. Have everything chopped before the wok goes on and dinner is done in under twenty.
