![Japanese Ebi Mayo](https://cooco.site/uploads/images/recipe_m121_main_26032022084506.jpg)
Japanese Ebi Mayo
![](/images/icon/fluent_timer-16-regular.png)
![](/images/icon/carbon_time.png)
![](/images/icon/carbon_time.png)
![](/images/icon/fluent-mdl2_calories.png)
![](/images/icon/healthicons_people-outline.png)
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!![](https://cooco.site/uploads/images/9028767ed1f449fb97f5fca164ad9314.jpg)
Video
Step by Step
![Check circle icon](/images/icon/check-circle.png)
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.
![Check circle icon](/images/icon/check-circle.png)
Step 2
In another bowl, whisk together Mayo sauce ingredients (see listed above) until well combined. Set aside.
![Check circle icon](/images/icon/check-circle.png)
Step 3
If needed, peel and devein shrimp. Pat the peeled shrimp dry and add shrimp to batter. Mix together.
![Check circle icon](/images/icon/check-circle.png)
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](/images/icon/check-circle.png)
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).
![Check circle icon](/images/icon/check-circle.png)
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
Related Recipe
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](/images/icon/like-outline-none.png)
![comment icon](/images/icon/comment.png)
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](/images/icon/like-outline-none.png)
![comment icon](/images/icon/comment.png)
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](/images/icon/like-outline-none.png)
![comment icon](/images/icon/comment.png)