Crispy Ebi Mayo shrimp coated in sweet and creamy Japanese-style mayonnaise sauce. Perfectly golden, tender inside, and restaurant-quality at home.

Scale

70 g cake flour

1 tbsp rice flour or cornstarch

½ tsp baking powder

Pinch salt and pepper

100 ml cold lager beer or soda water

4 tbsp Japanese mayonnaise

1 tbsp condensed milk

1 tsp tomato ketchup

1 tsp rice vinegar

½ tsp Japanese soy sauce

½ tsp lemon juice

½ tsp paprika powder

250 g shrimp (medium-large, deveined)

1 tsp cornstarch (cleaning)

2 pinches salt (cleaning)

3 tbsp cornstarch (coating)

2 cloves garlic

Neutral cooking oil

Dried parsley

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1. Mix dry batter ingredients and chill.

2. Mix all mayonnaise sauce ingredients and set aside.

3. Clean shrimp with cornstarch and salt, rinse and dry.

4. Heat oil to 190°C and infuse with garlic.

5. Coat shrimp with cornstarch.

6. Add cold beer to batter and mix lightly.

7. Dip shrimp in batter and fry 2–3 minutes.

8. Drain on rack.

9. Toss in sauce and garnish.

Keep batter cold for crispiness.

Do not overcrowd oil.

Serve immediately for best texture.

Bake at 425°F for lighter version.