Ebi Mayo is a fantastic appetizer that is extremely easy to make, delicious, but strangely, very hard to find in American cities I’ve visited. Considering that, this is a great dish to show off to friends who may have never heard of it before. Please let me know if you have seen or eaten it in your city!
Yield: 2 servings
Time: 15 minutes
Ingredients
- 12 ebi (shrimp or prawns), peeled and deveined
Spices
- 1/4 cup Japanese sake
- 5 tbsp katakuriko (or corn starch)
- Cooking oil
Spices (for sauce)
- 3 tbsp Japanese mayonnaise, such as Kewpie
- 1 tbsp milk
- 2 tsp catsup
- 2 tsp honey (or sugar)
Preparation
- Marinate peeled and deveined shrimp in sake for 2-3 minutes
- Dredge shrimp in katakuriko and fry in pan with about 1/4″ oil until cooked and golden brown (about 2 mins per side). Remove and transfer to paper towel. Pat to remove excess oil
- Mix spices for sauce together, coat shrimp with mixture and serve
