Ebi Mayo (Fried Shrimp in Mayonnaise Sauce)
https://sudachirecipes.comJuicy 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!
Ingredients
Batter
- 70 g cake flour
- 1 tbsp rice flour or corn starch
- ½ tsp baking powder
- 1 pinch salt and pepper
- 100 ml lager beer or soda water, chilled
Mayonnaise Sauce
- 4 tbsp Japanese mayonnaise
- 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
- cooking oil for deep frying
- dried parsley to garnish
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 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!
