Shrimp with Mayo Sauce (Ebi Mayo)
Course: JapaneseServings
2
servingsPrep time
10
minutesCooking time
15
minutesCrispy battered shrimp coated in a sweet and tangy Japanese-style mayonnaise sauce.
Ingredients
Cake flour, 70 g
Rice flour or cornstarch, 1 tbsp
Baking powder, 1/2 tsp
Salt & pepper, a pinch
Chilled beer or soda water, 100 ml
Japanese mayonnaise, 4 tbsp
Sweetened condensed milk, 1 tbsp
Tomato ketchup, 1 tsp
Rice vinegar, 1 tsp
Soy sauce, 1/2 tsp
Lemon or lime juice, 1/2 tsp
Paprika powder, 1/2 tsp
Shrimp (peeled and deveined), 250 g
Neutral oil for deep frying
Directions
- Mix dry batter ingredients and chill.
- Combine all sauce ingredients and set aside.
- Lightly coat shrimp with starch, then dip into batter mixed with chilled liquid.
- Deep-fry at 180–190°C until golden and crisp.
- Toss shrimp with sauce just before serving.
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