Ebi Mayo(Shrimp with Mayonnaise Sauce) えびマヨ

Serve it up as an appetiser or main dish with salad and rice! Ebi Mayo, short for “Ebi Mayonnaise,” is a Japanese dish that features deep-fried shrimp coated in a creamy mayonnaise-based sauce.

Unlike tempura which is made with a simple flour batter and ebi fry which is made with a panko crumb, ebi mayo is made from both flour and potato starch (katakuriko). This creates a very light but crispy exterior which perfectly complements the plump and juicy prawns.

Adding the tangy and flavorful sauce makes the whole dish even better and makes it truly addictive. This appetizer can be found in izakayas (Japanese pubs).

It’s an easy appetizer to make at home too but can also be a main dish or a bento box filling.

Origin of Ebi Mayo

Per to There are various theories but it it, the origin of shrimp mayo was invented by the chef of the long-established Cantonese restaurant “Nichinrou” in Yokohama Chinatown.

Mr Chou, the chef came across “shrimp dish with aurora sauce” at the Chinese restaurant when he visited the USA in the 1980s. Going to However, It is, it was not very tasty, so chef Chou adapted it using Cantonese preparation methods to make improvements and perfected the shrimp mayo that we know today.

It became popular among Japanese people and is now a well-loved dish. reference : birth of Ebi Mayo

Key Ingredients Needed to Make Ebi Mayo

Shrimp is, of course, the main component for ebi mayo.

You can use any shrimp you like as the deliciousness will come from the batter and sauce. Personally I would use large shrimp like king prawns or tiger prawns.

Pick the shrimps per to your preference and budget, etc.

Mayonnaise sauce

- Mayonnaise – Japanese mayonnaise is the key ingredient in ebi mayo sauce.

Japanese style mayonnaise is quite different from regular mayo since it uses just the egg yolk. This creates a more pronounced egg savour which adds to the distinctive flavor of the dish and a thick consistency which helps the sauce cling to the fried shrimp.

It as well forms the creamy base of the sauce, providing richness and smoothness. - Condensed milk – Condensed milk helps the shrimp and mayonnaise mix better. Adding condensed milk to the sauce in addition gives it a rich, mellow savor with just the right amount of sweetness.

- Ketchup – Ketchup adds a sweet and slightly acidic savor to the sauce, balancing out the richness of the mayonnaise. It as well gives the sauce a vibrant color.

- Fresh cream – Fresh cream with a fat content around 40% adds a rich and creamy texture to the ebi mayo sauce. This high-fat content helps to bind all the elements together, giving it a smooth and velvety finish.

- Lemon juice – The acidic nature of lemon juice helps to cut through the richness of the mayonnaise, balancing out the flavors and preventing the dish from becoming too heavy. The citrusy taste as well enhances the overall taste of the sauce and adds a refreshing zest that complements the shrimp perfectly. - Katakuriko (potato starch) : Katakuriko, as well known as potato starch, is a versatile component commonly used in Japanese cookery.

When preparing shrimp, katakuriko’s fine particles remove dirt from the shrimps. It’s in addition used to coat the shrimp before deep frying to create a crispy and flavorful coating. - Cooking sake : Sake helps to remove the fishy odour from the shrimps/prawns and helps to tenderise them for a more succulent and plump texture.

It also adds an extra subtle sweetness and umami richness. - Deep frying oil : Use neutral oils with high smoke points such as vegetable oil, sunflower oil, and canola oil.

Japanese Mayonnaise

If you don’t have access to Japanese mayonnaise, there are a few substitutions you can use to achieve a similar taste. One option is to mix regular mayonnaise with a bit of rice vinegar or apple cider vinegar.

This will help mimic the tanginess of Japanese mayo while still providing a creamy base for your sauce. Another option is to add a pinch of sugar or honey to regular mayonnaise to replicate the slightly sweet taste of Japanese mayo.

You can in addition try adding a dash of soy sauce or Worcestershire sauce for an extra boost of savory savor. Or you can make your own following my Japanese mayonnaise method.

Condensed milk

Some substitutions for condensed milk are: - Milk and Sugar – The condensed milk used for shrimp mayo is sweetened condensed milk.

If you just add sugar to milk, it will be too liquid, but by boiling it down, you can make something more similar to condensed milk. If you use milk and sugar instead of condensed milk, boil the milk and sugar in a 1:1 ratio in a small saucepan or microwave, and heat until thickened.

- Caramel – Caramel is also made with fresh cream and sugar, so it can be used as a substitute for condensed milk. Soft fresh caramel is recommended as it is easy to use.

Katakuriko Potato Starch

If katakuriko (potato starch) is not available in your local stores or you’re looking for a gluten-free alternative, substitute with corn starch. Corn starch is the most common and easily available substitute.

This ebi mayo method can be adjusted to suit your tastes by changing the level of sweetness or adding some spice by using Japanese spicy mayo or adding some hot sauce. You can in addition change the flavour up by adding garlic.

Shrimp Preparation

- Remove the shells, legs, and tails of the shrimp, and de-vein the shrimp. In order to clean the shrimp thoroughly and remove the odor, put the shrimp, katakuriko (potato starch), salt, and sake in a bowl and rub the katakuriko mixture in to the shrimp.

Finely grained katakuriko not only removes dirt from every corner of the shrimp but as well will eliminate the odor of the shrimp and its bactericidal action helps remove bacteria attached to the shrimp. - Rince off the katakuriko mixture under running water. - Pat the shrimp dry with paper towels.

Velveting Shrimps

This step is vital to making the shrimp super plump and delicious.

It’s a Chinese cookery technique for velveting the shrimp (and other meats too). - Place the prepared shrimps in a mixing bowl, and sprinkle salt and pepper.

Add egg white, sesame oil and preparation sake to the bowl. Massage that into the shrimps.

- Set aside for 30 minutes.

Deep Frying Shrimps

- Start to heat deep frying oil in a deep fryer or deep frying pan to 170°C (340°F).

- Add 2 tbsp katakuriko, 2 tbsp of plain flour and 1 tbsp chilled carbonated water to the shrimp bowl and combine all. - Fry the shrimp in batches for about 2 minutes. When the coating becomes crispy, remove the shrimp before it becomes golden brown, as shrimp will become tough if overcooked.

- Drain on a wire rack lined with paper towels to remove excess oil.

Making Creamy Mayo Sauce

- In a small bowl, combine condensed milk, ketchup, cream and lemon juice.

- Add mayonnaise and mix all together till it becomes a smooth sauce.

Assemble Shrimp and Sauce

- In a large bowl, place the fried shrimps and drizzle the prepared sauce over the fried shrimp.

Gently stir with a spoon to avoid crushing the crispy batter. - Garnish with chopped green onion or parsley and crushed nuts.

Tips to Make Delicious Ebi Mayo

- Do not skip the shrimp preparation (above).

- Wipe the shrimp with kitchen paper towel before applying the batter, this removes excess moisture which helps the batter stick to the shrimp. - If the shrimp is overcooked, it will become tough, so remove the shrimp from the oil before they start to brown.

Serving Suggestions of Ebi Mayo

- Serve Ebi Mayo as an appetizer, side dish, or main dish with steamed rice and vegetables.

- Serve as an izakaya-style appetizer by pairing it with a cold Japanese beer or sake for an authentic experience. - Add it to a bento box for a delicious lunch option.

Pack the fried shrimp and sauce separately. - Serve alongside other Japanese favorites like gyoza or edamame.

How to Store Ebi Mayo

Ebi Mayo is best enjoyed fresh and hot. However, if you have leftovers, store the sauce and shrimp separately in airtight containers in the fridge and consume within 1-2 days for the best quality.

Ebi Mayo(Shrimp with Mayonnaise Sauce) えびマヨ

- ½ tbsp katakuriko (potato starch) *2

Frying Batter

- 1 tbsp carbonated water *4

- 2 tbsp katakuriko potato starch

Mayonnaise Sauce

- 1 tbsp condensed milk *5 - chopped green onion, parsley for garnish

- crushed nuts such as almond, peanuts or pine nuts etc for garnish

Preparing Shrimps

- Remove the shells, legs, and tails off the shrimps and devein shrimps. - Place the shrimps in a bowl and sprinkle katakuriko, salt, and sake and rub them into the shrimp in order to clean the shrimps throughly.

- Rinse off the katakuriko mixture under running water. - Pat dry the shrimps with paper towels.

Velveting Shrimps

- Place the cleaned shrimps in a mixing bowl, and sprinkle salt and pepper.

Add sake, sesame oil, and egg white. - Rub that into the shrimps. Set aside for 30 minutes.

Deep Frying Shrimps

- Start to heat deep frying oil in a deep fryer or a frying pan to 340°F/170°C. - Add 2 tbsp katakuriko, 2 tbsp flour, and 1 tbsp chilled carbonated water to the shrimp bowl.

- Fry the shrimp in batches for about 2 minutes. When the coating becomes crispy, remove the shrimp before it becomes golden brown. *7

- Drain on a wire rack lined with paper towels to remove excess oil.

Making Japanese Mayonnaise Sauce

- In a small bowl, combine condensed milk, ketchup, cream and lemon juice.

- Add mayonnaise and mix all together till it becomes a smooth sauce.

Assembling All Together

- In a large bowl, place fried shrimps and drizzle the prepared sauce over the fried shrimp. Gently stir with a spoon to avoid crushing the crispy batter.

- Garnish with chopped green onion, parsley and crushed nuts.