Japanese Shrimp with Mayo
Quick answer
Ebi mayo was invented by Hong Kong-born chef Chou Yuanji while working in Japan, fusing Cantonese prawn cookery with the rich creaminess of Japanese mayonnaise.
What makes this special
- Cornstarch-fried shrimp tossed in Kewpie mayo and condensed milk get a sweet, creamy glaze in Ebi Mayo.
- Kewpie mayo made from yolks only is richer and more umami than Western mayo
- Condensed milk tempers mayo's acidity and adds a gentle sweetness
Key ingredients
Core cooking flow
- 1 Remove the digestive vein from 300g of shrimp with a toothpick, then pat each piece very dry.
- 2 Beat 1 egg, add 3 teaspoons of cornstarch, and mix until no dry lumps remain.
- 3 Pour 500ml of cooking oil into a deep pot and heat it over medium heat to 170C.
Ebi mayo was invented by Hong Kong-born chef Chou Yuanji while working in Japan, fusing Cantonese prawn cookery with the rich creaminess of Japanese mayonnaise. Shrimp are coated in cornstarch and deep-fried until the shell crackles, then tossed in a sauce of mayonnaise, condensed milk, and lemon juice. The condensed milk tempers the mayo's tang and adds a gentle sweetness. Japanese Kewpie mayonnaise, made with egg yolks only rather than whole eggs, is denser and more umami-rich than Western varieties, and this difference is what gives ebi mayo sauce its distinctive body. The crispy starch coating absorbs the thick sauce on the surface while the shrimp beneath stays springy, creating a two-layered texture -- creamy on first contact, then bouncy when the teeth reach the center. Ebi mayo is a staple of izakaya menus and Chinese restaurants in Japan, and has crossed into convenience-store bento boxes and onigiri fillings as one of the country's most ubiquitous fusion flavors.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Remove the digestive vein from 300g of shrimp with a toothpick, then pat each piece very dry.
Spread them out briefly so surface moisture evaporates, because wet shrimp make the coating slide off during frying.
- 2Prep
Beat 1 egg, add 3 teaspoons of cornstarch, and mix until no dry lumps remain.
Coat the shrimp in a thin layer, then shake off heavy clumps so the crust fries crisp instead of turning doughy.
- 3Control
Pour 500ml of cooking oil into a deep pot and heat it over medium heat to 170C.
When a tiny drop of batter rises quickly, add only 3 to 4 shrimp at a time to keep the oil hot.
- 4Heat
Fry the shrimp for 2 to 3 minutes, lifting them out when the outside is golden and firm.
Do not leave them in longer than needed, because overcooked shrimp become tough instead of springy.
- 5Season
In a bowl, stir 4 teaspoons of mayonnaise, 2 teaspoons of condensed milk, and 1 teaspoon of lemon juice until smooth and glossy.
If needed, replace the condensed milk with sugar and cream, adjusting sweetness gradually.
- 6Finish
Drain excess oil from the fried shrimp, then add them to the sauce while still warm.
Toss quickly for only 20 to 30 seconds, just until coated, and serve immediately while the crust remains crisp.
After the steps
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