Ebi Mayo (エビマヨ)

Experiment: Ebi Mayo (エビマヨ)

Introduction:
I had this dish at Ms. Soto’s home last Christmas. It was super yummy! I asked her if it’s hard to make, she said no. Then… few days later, she posted the Ebi Mayo recipe on her blog. Well… not until now that I finally decided to make it. It’s just as it stated on her blog… it’s really easy and quick to make. Hope you enjoy it as much as I do! 🙂

Materials:
12 shrimp/prawns, peeled and deveined
1/4 sake
4-5 tbsp corn starch
Oil

Sauce:
3 tbsp Japanese mayonnaise
1 tbsp milk
2 tsp ketchup
2 tsp honey/sugar

Procedure:
1)Marinate peeled and deveined shrimp in sake for 2-3 minutes.

2) In a small deep pan, pour in oil that would cover maybe 1/3 of the shrimp width. (Ms. Soto said it should be about 1/4″ oil). Using medium heat to heat up the oil.

3) Dredge shrimp in the corn starch and fry in pan. Cook each side for about 1-2 minutes or until golden brown.

4) Remove and transfer to papwer towel. Pat to remove excess oil.

5) Mix all the sauce ingredients together. Pour the sauce on the ebi mayo and serve.

 

 

Results:

Discussions:
1) I didn’t eat the ebi mayo right away… but the shrimp was still quite crunchy! Not sure if it’s the corn starch. I didn’t know that you can use corn starch to coat something to deep fry food…

2) I don’t like deep frying… because I don’t wanna deal with the oil afterward. When I saw that you don’t need a lot of oil to fry the shrimp in this recipe, I was overjoyed!

Reference:

1) Soto’s Kitchen

2) Japan Food Addict – the original source of the recipe, which Ms. Soto followed.