Servings: 2 serves
Ebi Mayo(Shrimp with Mayonnaise Sauce) えびマヨ
Make irresistibly delicious ebi mayo with this recipe! The crispy fried shrimp coated in a creamy and tangy mayonnaise sauce is a crowd-pleasing dish.
Ingredients
Shrimps
- 20 shrimps *1
- ½ tbsp katakuriko (potato starch) *2
- 1 tbsp cooking sake *3
- ½ tsp salt
Velveting Shrimps
- ¼ tsp salt and pepper
- 1 egg white
- 1 tsp cooking sake
- 1 tsp sesame oil
Frying Batter
- 1 tbsp carbonated water *4
- 2 tbsp katakuriko potato starch
- 2 tbsp plain flour
- oil for deep frying
Mayonnaise Sauce
- 1 tbsp condensed milk *5
- 1 tbsp fresh cream
- ½ tsp ketchup
- 1 tbsp lemon juice
- ¼ cup mayonnaise *6
- chopped green onion, parsley for garnish
- crushed nuts such as almond, peanuts or pine nuts etc for garnish
Instructions
Preparing Shrimps
- Remove the shells, legs, and tails off the shrimps and devein shrimps.
- Place the shrimps in a bowl and sprinkle katakuriko, salt, and sake and rub them into the shrimp in order to clean the shrimps throughly.
- Rinse off the katakuriko mixture under running water.
- Pat dry the shrimps with paper towels.
Velveting Shrimps
- Place the cleaned shrimps in a mixing bowl, and sprinkle salt and pepper. Add sake, sesame oil, and egg white.
- Rub that into the shrimps. Set aside for 30 minutes.
Deep Frying Shrimps
- Start to heat deep frying oil in a deep fryer or a frying pan to 340°F/170°C.
- Add 2 tbsp katakuriko, 2 tbsp flour, and 1 tbsp chilled carbonated water to the shrimp bowl. Mix.
- Fry the shrimp in batches for about 2 minutes. When the coating becomes crispy, remove the shrimp before it becomes golden brown. *7
- Drain on a wire rack lined with paper towels to remove excess oil.
Making Japanese Mayonnaise Sauce
- In a small bowl, combine condensed milk, ketchup, cream and lemon juice.
- Add mayonnaise and mix all together till it becomes a smooth sauce.
Assembling All Together
- In a large bowl, place fried shrimps and drizzle the prepared sauce over the fried shrimp. Gently stir with a spoon to avoid crushing the crispy batter.
- Garnish with chopped green onion, parsley and crushed nuts.
Notes
*1 You can use any shrimps or prawns you prefer. I used packaged deveined shrimp available from supermarkets in Australia, if you can find similar, it will save time and effort to remove shells, so you can start from step 2.
*2,3,5,6 See the substitutions in the post if you don't have to access to these ingredients.
*4 If you don't have carbonated water, just use plain water.
*7 Overcooking will result in firm shrimps instead of plump shrimps.
Nutrition
Calories: 441kcal, Carbohydrates: 20g, Protein: 24g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 185mg, Sodium: 649mg, Potassium: 507mg, Fiber: 1g, Sugar: 7g, Vitamin A: 162IU, Vitamin C: 2mg, Calcium: 112mg, Iron: 1mg