Japanese Ebi Mayo

Japanese Ebi Mayo

By Đường Linh
20’ Prep time
10’ Cook time
30’ Total time
219 Calories
18 Serving

Summary

Japanese Ebi Mayo
Đường Linh 6 Followers

Video

Step by Step

Check circle icon

Step 1

In a bowl, add potato starch, cake flour, salt and whisk together. Then pour in water and whisk again until combined. Set aside. "Potato starch Cake flour Salt Flour"

Check circle icon

Step 2

In another bowl, whisk together Mayo sauce ingredients (see listed above) until well combined. Set aside. "Japanese mayo Salt Sugar Condensed milk Ketchup Rice vinegar"

Check circle icon

Step 3

If needed, peel and devein shrimp. Pat the peeled shrimp dry and add shrimp to batter. Mix together. Jumbo Shrimps

Check circle icon

Step 4

In a large wok or pot set over medium heat, add vegetable oil. Make sure oil reaches 350 F or dip a wooden chopstick and look for bubbles at the tip. Once the oil is hot, carefully add half of the battered shrimp. Do not overcrowd the oil.

Check circle icon

Step 5

Fry shrimp until they float and are pink through out, about 2-3 minutes. Flip shrimp halfway through frying. If you’d like them extra crispy, drizzle a teaspoon of the batter per each piece of shrimp as it fries (optional). "Jumbo Shrimps Vegetable oil"

Check circle icon

Step 6

Remove the shrimp and place onto cooling rack to allow excess oil to drip off. If you don’t own a cooling rack, place fried shrimp on a plate lined with paper towel. Repeat the above process for second batch.

Check circle icon

Step 7

Pour the mayo sauce over fried shrimp and gently mix. Optional: garnish with dried parsley flakes. Enjoy! "Jumbo Shrimps Dried parsley flakes Japanese mayo Salt Sugar Condensed milk Ketchup Rice vinegar".

Ingredient

  • Mayonnaise
    Mayonnaise
    5 gram
  • Salt
    Salt
    1 gram
  • 2% cow’s milk
    2% cow’s milk
    1 ml
  • Dried pasta
    Dried pasta
    1 gram
  • Peanut oil
    Peanut oil
    2 ml
  • Sugar
    Sugar
    1 gram
  • Potato
    Potato
    1 gram

Related Recipe

Vanilla Cupcakes
219 kcal

Vanilla Cupcakes

Using the batter from my much loved Vanilla Cake, these Vanilla Cupcakes have a professional bakery-style crumb and stay perfectly moist for 4 whole days which is unheard of for cupcakes! No secret ingredients. Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. It’s like…. magic! ✨
like icon 1
comment icon 0
Chicken Curry
219 kcal

Chicken Curry

If you love Indian food you have to try this recipe! This Chicken Curry tastes just as good as what you’d get at an Indian restaurant, if not better, and it’s easy to make. It brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan bread.
like icon 7
comment icon 0
Cha-Chaan Tang (HK Style Fish Fillet in Cream Sauce Pasta)
219 kcal

Cha-Chaan Tang (HK Style Fish Fillet in Cream Sauce Pasta)

HK Style Fish Fillet in Cream Sauce Pasta. Crispy breaded fish cutlet fried and paired over a bed of garlic cream sauce pasta. A popular East meets West dish that is often served at Hong Kong style cafes. Great for dinner or lunch.
like icon 0
comment icon 0
Want to add a chatbot (like this one) to your website? I’m here to help
COOCO