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    Home » Recipes » Mains » Japanese Ebi Mayo

    Japanese Ebi Mayo

    Last Modified: November 23, 2021 - Published by: christieathome - Comments: 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Japanese Ebi Mayo. Crispy fried shrimp tossed in a sweet tangy mayo sauce. A delicious, creamy and crispy shrimp dish that is easy to make at home.

    Japanese Ebi Mayo

    Perfect as a main for dinner or lunch with some steamed rice. Ready in just 30 minutes and I will be teaching you how to make ebi mayo step by step!

    This is one of my all-time favourite shrimp recipes. I love the taste of that tangy sweet mayo over the crispy fried prawns. It is a wonderful combination of flavours and textures that will truly keep you coming back for more.

    Easy to make!

    My ebi mayo prawns recipe is easy to make! It will come together in just 30 minutes because the shrimp only take a couple minutes to fry, and the sauce requires no heating at all!

    To make it easier, I would highly recommend buying jumbo shrimp that has been deveined for you and the shell is cut open already. They’re usually called “easy peel” shrimp on the packaging.

    Japanese Ebi Mayo

    Ingredients

    This ebi mayo recipe calls for the following ingredients:

    • Jumbo shrimp (highly recommend black tiger)
    • Potato starch
    • Cake flour
    • Salt
    • Vegetable oil
    • Water
    • Japanese Mayo
    • Ketchup
    • Condensed Milk
    • Rice Vinegar
    • Salt
    • Sugar

    How to Cook Ebi Mayo

    First, you’ll whisk your mayo, ketchup, condensed milk, rice vinegar, salt and sugar until it’s combined. Then in another bowl, whisk together the potato starch, cake flour, salt and then pour in the water to whisk again. Next peel your shrimp, pat dry and mix the shrimp into the batter.

    Heat your oil in a pot or wok over medium heat, fry your shrimp in two batches until they are crispy and pink through out. Place the fried shrimp on a cooling rack to allow the excess oil to drip. Then gently mix your fried shrimp to the mayo sauce and enjoy!

    I’ve also shared a short ebi mayo recipe video below on how to make this delicious dish!

    Tips for Ebi Mayo

    Below are tips on making ebi prawn with mayo:

    • When making your shrimp batter, whisk your dry ingredients first before adding in the water. This allows for even distribution of the flour, starch and salt.
    • Use a whisk to help you mix your batter and mayo sauce evenly.
    • Buy easy peel shrimp that has already been deveined with the shells cut open. It’ll make the preparation process much faster.
    • Make sure your prawns or shrimp have defrosted overnight in the fridge. If they have not, place them in cold water for at least 5 minutes to help thaw them.
    • After you’ve peeled your shrimp, pat them dry of any moisture.
    • Make sure your oil is hot enough (350 F) by using a cooking thermometer or use a wooden chopstick to check for bubbles after dipping it in the oil.
    • Do not overcrowd the oil or your shrimp will not be crispy.  Divide the shrimp into two batches for frying.
    • For extra crispy shrimp, drizzle a tablespoon of the batter over each shrimp as it fries (optional).
    • Wait for the shrimp to float to the top and for it to become fully pink before removing from hot oil.
    • Place fried shrimp on a cooling rack or on paper towel for it to soak up the excess oil. The excess oil will make the shrimp soggy.

    Watch how I made it!

    FAQ

    Below are frequently asked questions about this Japanese mayonnaise shrimp:

    What is Japanese Ebi?

    Ebi means shrimp in Japanese. It’s a very common ingredient used in Japanese cuisine.  

    What is in Kewpie mayonnaise?

    Kewpie mayo is Japanese mayo and it contains oil, egg yolks only, and vinegar. It’s much creamier than the traditional mayo.

    How to make ebi mayo sauce?

    It’s very easy to make! You’re simply whisking the following ingredients in a bowl and that’s it! The sauce does not require to be heated for this recipe.  

    Other recipes you may like!

    If you enjoyed this ebi mayo recipe, you may enjoy these other recipes:

    EASY JAPANESE SHRIMP TEMPURA
    TENMUSU (SHRIMP TEMPURA RICE BALL)
    THAI GARLIC FRIED SHRIMP
    GARLIC SHRIMP TOFU UDON NOODLES
    CHINESE SALT AND PEPPER SHRIMP
    CHINESE BATTERED SHRIMP
    SHRIMP PAD THAI
    KOREAN SHRIMP LEEK PANCAKE
    CHINESE SHRIMP OMELETTE

    Try it!

    Well, I hope you give my Japanese Ebi Mayo a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed my Ebi Mayo Shrimp, please share it with your family and friends or on social media!

    Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my ebi mayo prawns recipe, I would appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    30-min. Ebi Mayo (Crispy Shrimp in Mayo Sauce)

    christieathome
    Jumbo Shrimp tossed in a tangy sweet mayo sauce. A delicious, creamy and crispy shrimp dish that is easy to make at home. Perfect as a main for dinner or lunch. Ready in 30 minutes or less!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Appetizer, dinner, lunch, Side Dish
    Cuisine Japanese
    Servings 20 pieces
    Calories per serving 59 kcal

    Ingredients
      

    • 20 Jumbo Shrimps thawed (recommended: black tiger shrimp)
    • 2 cups vegetable oil
    • Dried parsley flakes optional garnish

    Shrimp batter:

    • ⅓ cup potato starch not potato flour
    • ⅓ cup cake flour
    • ¼ tsp salt
    • ½ cup water

    Mayo sauce:

    • 5 tbsp Japanese mayo
    • ¼ tsp Salt
    • ½ tsp white granulated sugar
    • 5 tbsp Condensed milk
    • 2 tbsp Ketchup
    • 1 tbsp rice vinegar

    Instructions
     

    • In a bowl, add potato starch, cake flour, salt and whisk together. Then pour in water and whisk again until combined. Set aside.
    • In another bowl, whisk together Mayo sauce ingredients (see listed above) until well combined. Set aside.
    • If needed, peel and devein shrimp. Pat the peeled shrimp dry and add shrimp to batter. Mix together.
    • In a large wok or pot set over medium heat, add vegetable oil. Make sure oil reaches 350 F or dip a wooden chopstick and look for bubbles at the tip. Once the oil is hot, carefully add half of the battered shrimp. Do not overcrowd the oil.
    • Fry shrimp until they float and are pink through out, about 2-3 minutes. Flip shrimp halfway through frying. If you’d like them extra crispy, drizzle a teaspoon of the batter per each piece of shrimp as it fries (optional).
    • Remove the shrimp and place onto cooling rack to allow excess oil to drip off. If you don’t own a cooling rack, place fried shrimp on a plate lined with paper towel. Repeat the above process for second batch.
    • Pour the mayo sauce over fried shrimp and gently mix. Optional: garnish with dried parsley flakes. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Wok
    Measuring Set
    Mixing bowl
    Tongs
    Kitchen Tweezers
    Sieve
    Cooling rack
    Nutrition
    Calories: 59kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 102mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Course Appetizer, dinner, lunch, Side Dish
    Cuisine Japanese
    Keyword ebi mayo prawns recipe, ebi mayo recipe, ebi mayo recipe video, ebi mayo sauce recipe, ebi prawn with mayo, how to cook ebi mayo, how to make ebi mayo, japanese mayonnaise shrimp
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    Reader Interactions

    Comments

    1. Marla

      November 26, 2021 at 1:04 pm

      5 stars
      This was so creamy, delicious and very easy to make! I will be making this again.

      Reply
    2. Rosemary

      November 28, 2021 at 2:18 pm

      5 stars
      oo it is so creamy! I have a big jar of mayo that I really need a good recipe for thank you !!

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

    More about me →

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