Fried Shrimp in Mayonnaise Sauce
Juicy prawns fried in a light yet crispy batter then coated in a sweet and creamy mayonnaise-based sauce, "Ebi Mayo" is a sure crowd-pleaser! This addictive Chinese restaurant and izakaya-style appetizer is also popular to make at home!
what you'll need:
» cake flour and rice flour
» baking powder
» salt and pepper
» lager beer
» king prawns
» corn starch
» garlic cloves
» cooking oil
» dried parsley
» Japanese mayonnaise
» condensed milk
» tomato ketchup
» rice vinegar
» soy sauce
» lemon juice
» paprika powder
Mix dry ingredients
Mix cake flour, rice flour, baking powder and a pinch of salt and pepper in a bowl. Place the bowl in the freezer for now.
Mix the Japanese mayo, condensed milk, ketchup, rice vinegar, soy sauce, lemon juice and paprika powder together. Use a large bowl if coating and a small one if dipping. Set aside.
Clean the shrimps
Place the king prawns in a bowl and rub with corn starch and salt. Once evenly coated, rinse with cold water and dry with kitchen paper.
Heat the oil
Place 2 garlic cloves in a pot of oil and start heating it to 190 °C (374°F). Remove the garlic cloves once they turn brown.
Coat the shrimps
Coat the shrimps in a thin layer of corn starch to help the batter stick. Brush off any excess.
Complete the batter
Take the chilled dry ingredients from the freezer and add the chilled lager beer. Mix well and once the oil is hot, dip the shrimps in the batter and place them straight into the oil.
Fry the battered shrimps for approximately 2-3 minutes or until golden. Be careful not to overcrowd the pot.
Once golden, transfer to a wire rack for a few minutes to drain the excess oil.
Coat with sauce
Place the fried shrimp in the mayonnaise sauce and gently mix until coated. Alternatively, serve the sauce on the side.
Sprinkle with dry parsley, serve and enjoy!
FULL RECIPE »
See the full post for more information plus tips and tricks!
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Ebi Fry (Breaded)