Japanese Ebi Mayo
By Đường Linh
20’
Prep time
10’
Cook time
30’
Total time
219
Calories
2
Serving
Summary
Juicy 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 popular Chinese restaurant and izakaya style appetizer is also popular to make at home!
Đường Linh
7 Followers
Video
Step by Step
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.
Step 2
In another bowl, whisk together Mayo sauce ingredients (see listed above) until well combined. Set aside.
Step 3
If needed, peel and devein shrimp. Pat the peeled shrimp dry and add shrimp to batter. Mix together.
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.
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).
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.
Ingredient
-
Mayonnaise30 gram -
Salt20 gram -
Strong flour20 gram
-
Potato200 gram
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