Ebi Mayo (Fried Shrimp in Mayonnaise Sauce)
User Reviews
5
Ebi Mayo (Fried Shrimp in Mayonnaise Sauce)
Description
Ebi Mayo features prawns coated in a chilled batter made from cake flour, rice flour, baking powder, and beer or soda water, resulting in a crisp exterior upon deep frying. The shrimp are prepared by cleaning with cornstarch and salt before being dusted again to help the batter adhere. The mayonnaise sauce mixes Japanese-style mayonnaise with condensed milk, tomato ketchup, rice vinegar, soy sauce, lemon juice, and paprika, providing a sweet, tangy, and slightly smoky complement to the fried shrimp. Garlic added to the frying oil infuses subtle flavor, then discarded to keep the shrimp clean tasting. This dish combines crunchy texture and creamy sauce in a balanced way, relying on careful ingredient preparation and frying temperature.
Ebi Mayo is typically served as a starter or appetizer and can be garnished with dried parsley. Its combination of crispiness and the unique sweet mayo sauce offers a satisfying contrast in every bite. The sauce can be prepared ahead and kept aside, while the shrimp should be fried and served fresh for best texture.
Ingredients
Batter
- 70 g cake flour
- 1 tbsp rice flour or corn starch
- ½ tsp baking powder
- 1 pinch salt
- 1 pinch black pepper
- 100 ml lager beer or soda water, chilled
Mayonnaise Sauce
- 4 tbsp mayonnaise Japanese style
- 1 tbsp condensed milk
- 1 tsp tomato ketchup
- 1 tsp rice vinegar
- ½ tsp soy sauce
- ½ tsp lemon juice or lime juice
- ½ tsp paprika powder
Ebi Mayo
- 250 g king prawns (or tiger prawns) deshelled and deveined
- 1 tsp cornstarch for cleaning
- 2 pinches salt for cleaning
- 3 tbsp cornstarch or potato starch
- 2 cloves garlic
- neutral cooking oil for deep frying, generic cooking oil
- parsley to garnish, dried
Instructions
- Start by mixing the dry ingredients for the batter (70 g cake flour, 1 tbsp rice flour, ½ tsp baking powder and 1 pinch salt and pepper) Mix well and place them in the freezer until just before using. (Don't add the beer yet.)
- Next, take a large bowl (or small bowl if you prefer dipping) and add all of the sauce ingredients. (4 tbsp Japanese style mayonnaise, 1 tbsp condensed milk, 1 tsp tomato ketchup, 1 tsp rice vinegar, ½ tsp soy sauce, ½ tsp lemon juice, ½ tsp paprika powder) and mix well. Set aside for later.
- Next, place 250 g king prawns in a bowl and rub with 1 tsp cornstarch and 2 pinches salt. Once evenly coated, rinse with cold water and dry with kitchen paper.
- Heat your oil to 190 °C (374 °F) and drop 2 cloves garlic into the pot while it's heating up. This will add extra flavor to the shrimps, remove and discard once they turn dark brown.
- Add 3 tbsp cornstarch to the prawns and coat them. This will help the batter stick better.
- Take your dry batter from the freezer and add 100 ml lager beer (chilled). Mix well.
- Coat each prawn in the batter and drop them straight into the oil in batches, be careful not to overcrowd the pot. Fry for approximately 2-3 minutes or until golden brown.
- As each batch is complete, transfer the prawns to a wire rack to let any excess oil drain off.
- After a few minutes, place the prawns in the bowl of sauce and gently mix to coat.
- Dish up, sprinkle with dried parsley and enjoy!
User Reviews
Overall Rating
5
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