Description
Discover the secrets to making delicious Japanese Ebi Mayo with our easy-to-follow recipe. Learn how to create crispy shrimp coated in a creamy, savory sauce. Perfect for your next homemade Japanese meal!
Ingredients
- 454 g (1 lb) shrimp, jumbo size
- 473 ml (2 cups) vegetable oil or any neutral oil
- 25 ml (1/4 tsp) dried parsley flakes, optional garnish
- 80 g (1/3 cup) potato starch or cornstarch
- 40 g (1/3 cup) all-purpose flour
- 25 ml (1/4 tsp) salt
- 118 ml (1/2 cup) water, very cold
- 75 g (5 tbsp) Japanese mayo (aka Kewpie Mayo) or sub with regular mayo
- 30 ml (2 tbsp) ketchup
- 75 g (5 tbsp) sweetened condensed coconut milk
- 15 ml (1 tbsp) rice vinegar or white vinegar/apple cider vinegar
- 5 ml (1/2 tsp) white granulated sugar
- 25 ml (1/4 tsp) salt
Instructions
- To prepare the batter for the shrimp, combine potato starch, all-purpose flour, and salt in a large mixing bowl. Stir in the cold water and continue mixing until smooth. Set the bowl aside for later use.
- In a separate large bowl, blend together the ingredients for the shrimp sauce until they are fully mixed. Set this bowl aside as well.
- If necessary, remove the shells and veins from the shrimp. Use paper towels to pat the shrimp dry, ensuring there’s no extra moisture. Add the shrimp to the batter and mix well.
- Warm the vegetable oil in a large skillet or wok over medium heat. Use a digital thermometer to confirm the oil has reached 350°F, or use a wooden utensil to check for rapid bubbling.
- Cook the battered shrimp in small portions for about 2 minutes, turning them halfway through, until they are crispy, curled, and pink. Avoid adding too many shrimp at once, as this can prevent them from becoming crispy. For added crispiness, you can optionally drizzle a small amount of leftover batter over each shrimp while frying.
- Remove the fried shrimp and place them on a wire rack or a plate lined with paper towels to drain any excess oil, helping them stay crisp.
- Drizzle the shrimp sauce over the fried shrimp and gently toss them to coat. Sprinkle with dried parsley flakes as a garnish. Serve immediately and enjoy!
Notes
- 1. Ensure shrimp are thoroughly dried before coating to achieve a crispy texture when frying.
- 2. Use a digital thermometer to accurately monitor oil temperature for optimal shrimp cooking.
- 3. Enhance the shrimp sauce by adding a hint of soy sauce or garlic powder for added flavor depth.
