Empty My Fridge
Ebi Mayo Recipe (Beer Battered)
Ingredients
- Flour140 g
- Rice flour1 tbsp
- Baking powder½ tsp
- Salt2 pinches
- Black pepper
- Beer100 ml
- Japanese mayonnaise4 tbsp
- Condensed milk1 tbsp
- Ketchup1 tsp
- Rice wine vinegar1 tsp
- Soy sauce½ tsp
- Lemon½ tsp
- Paprika powder½ tsp
- Shrimp250 g
- Cornstarch10 tsp
- Garlic2 cloves
- Vegetable oil
- Parsley · dried
- Prawn250 g
- Cabbage · shredded100 g
Instructions
- Mix the dry batter ingredients (flour, rice flour, baking powder, salt and pepper), then freeze until just before use. Do not add the beer yet.
- In a bowl, mix the sauce: mayonnaise, condensed milk, ketchup, rice vinegar, soy sauce, lemon juice and paprika. Set aside.
- Rub the shrimp with cornstarch and salt, then rinse with cold water and pat dry with kitchen paper.
- Heat the oil to 190 °C and drop in the garlic cloves while it heats. Remove and discard them once they turn dark brown.
- Toss the shrimp in the cornstarch to coat.
- Take the dry batter from the freezer and mix in the chilled lager.
- Dip each shrimp in the batter and fry in small batches, without crowding the pot, for about 2–3 minutes until golden brown.
- Drain the shrimp on a wire rack.
- Once all are fried, toss the shrimp in the sauce to coat, then sprinkle with dried parsley and serve.
Summarized from Sudachi's video. Watch it for the details.
More recipes with
GarlicLemonShrimpCabbagePrawnCondensed milk
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.