Shrimp with Mayo Sauce (Ebi Mayo)

Course: Japanese
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

Crispy 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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