Empty My Fridge
My Unique Beer-Battered Ebi Mayo That Always Steals The Show
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
Instructions
- Mix the flour, rice flour, baking powder, and a pinch of salt and pepper. Put in the freezer until just before frying.
- In a bowl, mix the mayonnaise, condensed milk, ketchup, rice vinegar, soy sauce, lemon juice and paprika. Set aside.
- Rub the shrimp with 1 teaspoon cornstarch and 2 pinches of salt. Rinse with cold water and pat dry with paper towel.
- Heat the oil to 190°C (374°F). Drop in the 2 garlic cloves while it heats; remove and discard them when they turn dark brown.
- Toss the shrimp in 3 tablespoons cornstarch.
- Take the dry batter from the freezer and mix in 100 ml chilled lager.
- Coat each shrimp in batter and fry in batches without crowding the pot, for about 2–3 minutes or until golden brown.
- Drain the shrimp on a wire rack.
- Toss the shrimp in the sauce to coat.
- Serve sprinkled with dried parsley.
Summarized from Sudachi's video. Watch it for the details.
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