Ebi Mayo
Yuka
Ebi Mayo is a great side dish! Adding some Japanese Mayonnaise and milk gives this dish a creamy and soft taste! Every generation loves this but kids love this especially!
Course Appetizer
Cuisine Chinese, Japanese
- 200 g shrimp
- 1 Tablespoon potato starch or Katakuriko for covering
- potato starch or Katakuriko for cleaning
- 1/3 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- 1/2 Tablespoon sake
Sauce
- 1 Tablespoon whole milk
- 2 Tablespoon Japanese mayonnaise HERE to buy
- 2 Tablespoon ketchup
- 1/2 Tablespoon sugar
- 1 scallion (green onion)
Preparation
Cleaning Shrimp - After removing the tail and vein from the shrimp, place the shrimp in a bowl and add approximately 1 tablespoon of potato starch (or Katakuriko). Mix well. Then, rinse thoroughly until the water becomes clear. Finally, use a paper towel to remove any excess water.
Let's make sauce
Cut green onion into small pieces.
In a bowl, combine the green onion, whole milk, Japanese mayonnaise, ketchup, and sugar. Mix thoroughly.
Let's cook Shrimp!
In a bowl, add the dried shrimp, salt, black pepper, and sake. Mix well.
Add potato starch (or Katakuriko) into the bowl. Mix well.
In a pan, set the heat to medium-low and add a thin layer of oil. Place the marinated shrimps in the pan and cook both sides until the shrimp turn pink. This should take approximately 2-3 minutes per side.