Ebi Mayo (Shrimp with Mayo Sauce)

Name: Ebi Mayo (Shrimp with Mayo Sauce)
Total time: 30 min
Yield: Serves 2
Ingredients: Peeled shrimp (large) 200 g (about 16); Lettuce 2 sheets; Potato starch (katakuriko) 3 tbsp; Water 2 tbsp; Salt A pinch; Sake (Japanese rice wine) 1 tsp; Vegetable oil 4 tbsp; Mayonnaise 3 tbsp; Sugar 1 tsp; Milk 2 tsp; Ketchup 1 tsp; Paper towels 4–5 sheets

Serves 2 · About 30 min
Shrimp coated in potato starch, shallow-fried in a little oil, then tossed in a sweet mayonnaise sauce.

① Prepare the shrimp→② Coat the fish→③ Make the sauce→④ Shallow-fry→⑤ Toss with the sauce

What to buy

Fish

Peeled shrimp (large)Frozen is OK200 g (about 16)

Vegetables

LettuceTo lay on the plate2 sheets

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How to make it

Prepare the shrimp

About 10 min

Thaw frozen shrimp as the package says (half a day in the fridge, or put the sealed bag in water)
If you see a black vein (the gut) on the back, poke a toothpick into the back and pull it out
Put the shrimp, 1 tbsp potato starch and 2 tbsp water in a bowl and rub with your hands. The starch turns grayish and cloudy
Rinse 2–3 times with water, then pat very dry with paper towels

How to tell it's doneThe shrimp feel dry on the surface, and no water comes off on your finger.

Season and coat

2 min

Put the shrimp, a pinch of salt and 1 tsp sake in a bowl and mix
Add 2 tbsp potato starch and coat all the shrimp

How to tell it's doneAll the shrimp are covered in white powder.

Make the sauce

1 min

In a large bowl, mix 3 tbsp mayonnaise, 1 tsp sugar, 2 tsp milk and 1 tsp ketchup well

How to tell it's doneLight pink and smooth. Use a large bowl, because the shrimp go in later.

Shallow-fry

Medium heatAbout 4 min

Heat 4 tbsp vegetable oil in a frying pan over medium heat
Put the tip of dry cooking chopsticks in the oil. When small bubbles fizz out, the oil is ready
Lay the shrimp in one at a time with space between them. Fry 2 minutes, turn over with the chopsticks, and fry 2 minutes more
Take them out onto paper towels as they finish, to drain the oil

How to tell it's doneThe shrimp are curled, red on the outside, and the coating is firm. Cut the biggest one: the inside is white, with no see-through gray part.

Be carefulThe oil splatters, so pat the shrimp dry before adding and set them in gently. Do not leave the stove while frying. Stay in front of it until you turn off the heat.

Toss with the sauce

Heat off1 min

Tear the lettuce into bite-size pieces by hand and lay it on a plate
While still hot, put the drained shrimp into the bowl of sauce from step 3
Coat all over with a rubber spatula or spoon, then put on top of the lettuce

ReadyEvery side of the shrimp has pink sauce on it.

📚 Learn more about this dish

🥬 Ingredient guide

Katakuriko (potato starch)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

The coating comes off and is stickyThe shrimp were still wet. Next time, pat them very dry in step 1.

The coating does not get firm and is oilyThe oil was not hot enough. Next time, check the bubbles on the chopsticks before adding.

The shrimp got tough and shrankCooked too long. Take them out as soon as the inside turns white.

The sauce slides off the shrimpYou tossed them after they cooled. Next time, toss right after taking them out.

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Made by YUU, a teen who loves cooking → About me