If you’re craving a delightful blend of savory and sweet, you’ve got to try Ebi Mayo . This dish brings together crispy fried shrimp with a luscious sauce that’s both tangy and creamy. It’s become a favorite in my household, especially on those busy weeknights when we want something quick yet utterly satisfying.
For more simple delights, consider checking out our crescent roll breakfast recipes .
Why you’ll love this recipe
I first came across Ebi Mayo at a cozy Japanese restaurant during a family trip, and it instantly became a go-to comfort food for us. The crispy texture of the shrimp paired with the creamy sauce is simply a match made in heaven. My kids love it, and the best part is it’s wonderfully quick to prepare, making it an ideal choice for a week’s end treat!
Ingredients
- 70 g cake flour
- 1 tbsp rice flour
- ½ tsp baking powder
- 1 pinch salt
- 1 pinch pepper
- 100 ml lager beer
- 4 tbsp Japanese mayonnaise
- 1 tbsp condensed milk
- 1 tsp tomato ketchup
- 1 tsp rice vinegar
- ½ tsp Japanese soy sauce
- ½ tsp lemon juice
- ½ tsp paprika powder
- 250 g shrimp
- 1 tsp cornstarch
- 2 pinches salt
- 3 tbsp cornstarch
- 2 cloves garlic
- Cooking oil
- Dried parsley
Step-by-step instructions
- Mix the dry ingredients for the batter (cake flour, rice flour, baking powder, salt, and pepper) and place in the freezer until just before using.
- In a bowl, combine all the sauce ingredients (Japanese mayonnaise, condensed milk, tomato ketchup, rice vinegar, soy sauce, lemon juice, and paprika powder) and mix well. Set aside.
- In a bowl, rub the shrimp with cornstarch and salt, rinse with cold water, and dry with kitchen paper.
- Heat oil to 190 °C (374 °F) and add garlic for flavor, removing once dark brown.
- Coat the shrimp with 3 tbsp cornstarch.
- Take the batter from the freezer and mix in the chilled lager beer.
- Coat each shrimp in the batter and drop them into the hot oil in batches, frying for approximately 2-3 minutes or until golden brown.
- Transfer fried shrimp to a wire rack to drain excess oil.
- Once cool, place shrimp in the bowl of sauce and gently mix to coat.
- Serve immediately, garnished with dried parsley.
Recipe tips & variations
To kick up the flavor profile, you might try adding a little chili sauce to the mayonnaise mixture for a spicy twist. If you’re watching calories, you could also air fry the shrimp instead of deep frying them. Want even more crunch? Add a bit of panko breadcrumbs to your batter mixture.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to two days. To reheat, pop the shrimp back in a preheated oven at 175 °C (350 °F) for about 10 minutes, or until heated through. This ensures they remain crispy and delicious.
FAQs
Can I make the sauce ahead of time?
Yes, you definitely can! Simply mix all the sauce ingredients and store them in the refrigerator for up to two days.
What can I serve with Ebi Mayo?
A nice cucumber salad or steamed rice complements Ebi Mayo perfectly, balancing out the rich flavors of the dish.
Can I use other types of flour?
It’s best to stick with cake flour and rice flour for this recipe as they provide the necessary lightness and crispiness. However, in a pinch, you might try all-purpose flour mixed with a bit of cornmeal.
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Ebi Mayo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful blend of savory and sweet Ebi Mayo featuring crispy fried shrimp and a tangy, creamy sauce.
Ingredients
- 70 g cake flour
- 1 tbsp rice flour
- 1/2 tsp baking powder
- 1 pinch salt
- 1 pinch pepper
- 100 ml lager beer
- 4 tbsp Japanese mayonnaise
- 1 tbsp condensed milk
- 1 tsp tomato ketchup
- 1 tsp rice vinegar
- 1/2 tsp Japanese soy sauce
- 1/2 tsp lemon juice
- 1/2 tsp paprika powder
- 250 g shrimp
- 1 tsp cornstarch
- 2 pinches salt
- 3 tbsp cornstarch
- 2 cloves garlic
- Cooking oil
- Dried parsley
Instructions
- Mix the dry ingredients for the batter (cake flour, rice flour, baking powder, salt, and pepper) and place in the freezer until just before using.
- In a bowl, combine all the sauce ingredients (Japanese mayonnaise, condensed milk, tomato ketchup, rice vinegar, soy sauce, lemon juice, and paprika powder) and mix well. Set aside.
- In a bowl, rub the shrimp with cornstarch and salt, rinse with cold water, and dry with kitchen paper.
- Heat oil to 190 °C (374 °F) and add garlic for flavor, removing once dark brown.
- Coat the shrimp with 3 tbsp cornstarch.
- Take the batter from the freezer and mix in the chilled lager beer.
- Coat each shrimp in the batter and drop them into the hot oil in batches, frying for approximately 2-3 minutes or until golden brown.
- Transfer fried shrimp to a wire rack to drain excess oil.
- Once cool, place shrimp in the bowl of sauce and gently mix to coat.
- Serve immediately, garnished with dried parsley.
Notes
- To kick up the flavor profile, you might try adding a little chili sauce to the mayonnaise mixture for a spicy twist.
- If you’re watching calories, you could also air fry the shrimp instead of deep frying them.
- Want even more crunch? Add a bit of panko breadcrumbs to your batter mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 160 mg