Japanese Shrimp with Mayo

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

shrimp300 gg

mayonnaise4 tsts

condensed milk2 tsts

lemon juice1 tsts

cornstarch3 tsts

egg1 piecepiece

cooking oil500 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Prep

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.
3

Control

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.
4

Heat

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.
5

Step

Stir 4 teaspoons mayonnaise, 2 teaspoons condensed milk, and 1 teaspoon lemon juice until smooth and glossy.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Cornstarch-fried shrimp tossed in Kewpie mayo and condensed milk get a sweet, creamy glaze in Ebi Mayo.
Finish cue: Stir 4 teaspoons mayonnaise, 2 teaspoons condensed milk, and 1 teaspoon lemon juice until smooth and glossy.
Avoid this: Do not leave them in longer than needed, because overcooked shrimp become tough instead of springy.
Storage and reheating: 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.