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Ebi Mayo (Fried Shrimp in Mayonnaise Sauce)
5 from 10 votes

Ebi Mayo (Fried Shrimp in Mayonnaise Sauce)

Ebi Mayo blends crispy fried prawns coated in a light rice flour batter with a creamy mayonnaise sauce enriched by condensed milk, tomato ketchup, and a hint of paprika. The batter's chill before frying helps achieve a delicate crunch while the mayonnaise sauce adds a sweet and tangy finish. With garlic-infused oil enhancing the shrimp's flavor, this dish balances texture and richness skillfully, making it a distinct preparation for seafood lovers.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 portions
Course: Main Course, Appetizer, Lunch, Dinner
Cuisine: Fusion, Chinese, Japanese

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

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Add 3 tbsp cornstarch to the prawns and coat them. This will help the batter stick better.
  6. Take your dry batter from the freezer and add 100 ml lager beer (chilled). Mix well.
  7. 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.
  8. As each batch is complete, transfer the prawns to a wire rack to let any excess oil drain off.
  9. After a few minutes, place the prawns in the bowl of sauce and gently mix to coat.
  10. Dish up, sprinkle with dried parsley and enjoy!