My Unique Beer-Battered Ebi Mayo That Always Steals The Show

Name: My Unique Beer-Battered Ebi Mayo That Always Steals The Show
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: 70 g cake flour lower protein content for lighter batter; - 1 tbsp rice flour or corn starch; - ½ tsp baking powder; - 1 pinch salt and pepper; - 100 ml lager beer or soda water, must be very cold; - 4 tbsp Japanese mayonnaise; - 1 tbsp condensed milk sweetened, not evaporated milk; - 1 tsp tomato ketchup; - 1 tsp rice vinegar unseasoned; - ½ tsp Japanese soy sauce (koikuchi shoyu); - ½ tsp lemon juice or lime juice, freshly squeezed best; - ½ tsp paprika powder regular or smoked; - 250 g shrimp medium to large size, deshelled and deveined, black tiger or white shrimp; - 1 tsp cornstarch for cleaning; - 2 pinches salt for cleaning; - 3 tbsp cornstarch or potato starch; - 2 cloves garlic peeled, whole; - cooking oil neutral with high smoke point; - dried parsley to garnish

10 steps

Prep:20minCook:10min

In this video, I'll show you my unique beer-battered Ebi Mayo recipe that delivers perfectly crispy shrimp coated in a sweet, creamy sauce. This 30-minute one-of-a-kind crowd-pleaser brings izakaya vibes home with a twist!

Updated at: Mon, 28 Apr 2025 01:20:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories605.3 kcal (30%)

Total Fat32.4 g (46%)

Carbs55.5 g (21%)

Sugars5.9 g (7%)

Protein14.5 g (29%)

Sodium1007.1 mg (50%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Mix the dry ingredients for the batter (cake flour, rice flour, baking powder, salt and pepper) and place in the freezer until just before using.

Step 2

In a bowl, combine all sauce ingredients (Japanese mayonnaise, condensed milk, tomato ketchup, rice vinegar, Japanese soy sauce, lemon juice, paprika powder) and mix well. Set aside.

Step 3

Place shrimp in a bowl and rub with cornstarch and salt. Rinse with cold water and dry with kitchen paper.

Step 4

Heat oil to 190°C (374°F) and add garlic cloves while heating. Remove and discard garlic once dark brown.

Step 5

Coat prawns with cornstarch to help the batter stick better.

Step 6

Take dry batter from freezer and add chilled lager beer. Mix well.

Step 7

Coat each prawn in batter and fry in batches for 2-3 minutes until golden brown, avoiding overcrowding.

Step 8

Transfer fried prawns to a wire rack to drain excess oil.