Japanese Ebi Mayo Recipe (fried shrimp in mayo)

By Sudachi · 40 min

Ingredients

Instructions

1. Mix the dry batter ingredients: 70 g flour, 1 tbsp rice flour, 1/2 tsp baking powder, and a pinch each of salt and pepper. Chill in the freezer until just before use; add the lager only at the last moment.
2. In a large bowl, mix the sauce: 4 tbsp Japanese mayonnaise, 1 tbsp condensed milk, 1 tsp ketchup, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/2 tsp lemon juice and 1/2 tsp paprika. Set aside.
3. Rub 250 g shrimp with 1 tsp cornstarch and 2 pinches salt. Once evenly coated, rinse with cold water and pat dry with kitchen paper.
4. Heat the oil to 190°C (375°F). Add 2 whole garlic cloves while it heats. Remove and discard them when they turn dark brown.
5. Toss the shrimp in 3 tbsp cornstarch to help the batter stick.
6. Add 100 ml chilled lager to the chilled dry batter and mix well.
7. Dip each shrimp in the batter and fry in batches without crowding the pot, for about 2 to 3 minutes, until golden brown.
8. Drain the shrimp on a wire rack for a few minutes, then toss them in the sauce to coat. Sprinkle with dried parsley and serve.

Summarized from Sudachi's video. Watch it for the details.

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