Quick & Easy Ebi Mayo

Japanese Ebi Mayo. Crispy fried shrimp tossed in a sweet, tangy, creamy mayo sauce. A delicious shrimp dish that is quick and easy to make with minimal ingredients. A great appetizer or main dish for the family to enjoy!

5 from 3 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer, Main Course, Side Dish

Cuisine Japanese

Servings

Calories per serving 296 kcal

Ingredients

1 lb shrimp jumbo size
2 cups vegetable oil or any neutral oil
¼ teaspoon dried parsley flakes optional garnish

Shrimp Batter

⅓ cup potato starch or cornstarch
⅓ cup cake flour or see Notes below for a substitute
¼ teaspoon salt
½ cup water very cold

Shrimp Sauce

5 tablespoon Japanese mayo (aka Kewpie Mayo) or sub with regular mayo
2 tablespoon ketchup
5 tablespoon sweetened condensed milk
1 tablespoon rice vinegar or white vinegar/apple cider vinegar
½ teaspoon white granulated sugar
¼ teaspoon salt

Instructions

To create our shrimp batter: In a large bowl, add potato starch, cake flour, salt and whisk together. Then pour in cold water and whisk again until combined. Set aside.
In another large bowl, whisk together shrimp sauce ingredients until well combined. Set aside.
If needed, peel and devein shrimp. Pat the peeled shrimp dry with paper towels to remove any excess moisture and add shrimp to batter. Mix together.
Heat vegetable oil in a large pan or large wok on medium heat. Make sure oil reaches 350 F with a digital instant read thermometer or dip a wooden utensil and look for rapid bubbles to form.
Fry battered shrimp in small batches for 2 minutes until crispy, curled and pink, flipping over halfway through. Do not overcrowd the oil or this can cause the shrimp to not become crispy. For extra crispy shrimp, drizzle 1 teaspoon of the remaining batter over each piece of shrimp as it fries (optional).
Remove and transfer fried shrimp onto a wire rack or a paper towel lined plate to remove excess oil to maintain its crispy texture.
Pour the shrimp sauce over fried shrimp and gently mix. Garnish with dried parsley flakes. Enjoy immediately!

Notes

Substitute for Cake Flour

Substitute the cake flour with ⅓ cup levelled all-purpose flour removing 2 teaspoon of it and replace with 2 teaspoon of cornstarch/potato starch/arrowroot starch.

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