5.0 from 9 votes
Quick & Easy Ebi Mayo
Japanese Ebi Mayo. Crispy fried shrimp tossed in a sweet, tangy, creamy mayo sauce. A delicious shrimp dish that is quick and easy to make with minimal ingredients. A great appetizer or main dish for the family to enjoy!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 296 kcal
Course:
Side Dish , Main Course , Appetizer
Cuisine:
Japanese
Ingredients
- 1 lb Shrimp jumbo size
- 2 cups vegetable oil or any neutral oil
- ¼ teaspoon dried parsley flakes optional garnish
Shrimp Batter
- ⅓ cup Potato Starch or cornstarch
- ⅓ cup cake flour or see Notes below for a substitute
- ¼ teaspoon salt
- ½ cup water very cold
Shrimp Sauce
- 5 tablespoon Japanese mayo (aka Kewpie Mayo) or sub with regular mayo
- 2 tablespoon ketchup
- 5 tablespoon sweetened condensed milk
- 1 tablespoon rice vinegar or white vinegar/apple cider vinegar
- ½ teaspoon white granulated sugar
- ¼ teaspoon salt
Instructions
- To create our shrimp batter: In a large bowl, add potato starch, cake flour, salt and whisk together. Then pour in cold water and whisk again until combined. Set aside.
- In another large bowl, whisk together shrimp sauce ingredients until well combined. Set aside.
- If needed, peel and devein shrimp. Pat the peeled shrimp dry with paper towels to remove any excess moisture and add shrimp to batter. Mix together.
- Heat vegetable oil in a large pan or large wok on medium heat. Make sure oil reaches 350 F with a digital instant read thermometer or dip a wooden utensil and look for rapid bubbles to form.
- Fry battered shrimp in small batches for 2 minutes until crispy, curled and pink, flipping over halfway through. Do not overcrowd the oil or this can cause the shrimp to not become crispy. For extra crispy shrimp, drizzle 1 teaspoon of the remaining batter over each piece of shrimp as it fries (optional).
- Remove and transfer fried shrimp onto a wire rack or a paper towel lined plate to remove excess oil to maintain its crispy texture.
- Pour the shrimp sauce over fried shrimp and gently mix. Garnish with dried parsley flakes. Enjoy immediately!
Cup of Yum
Notes
- Substitute the cake flour with ⅓ cup levelled all-purpose flour removing 2 teaspoon of it and replace with 2 teaspoon of cornstarch/potato starch/arrowroot starch.
- Substitute the cake flour with ⅓ cup levelled all-purpose flour removing 2 teaspoon of it and replace with 2 teaspoon of cornstarch/potato starch/arrowroot starch.
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
16mg
(5%)
Sodium
511mg
(21%)
Potassium
264mg
(8%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
117IU
(2%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 511mg | 21% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.