Ebi Mayo
Crispy shrimp tempura in a honey mayo sauce. I think this is one of the best shrimp recipes I have ever made.
Ingredients
Mayo sauce
- ¼ cup Japanese mayonnaise
- 1 ½ tablespoons honey
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Crispy Shrimp
- 1 cup rice flour
- ½ cup tapioca starch
- ⅓ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 cup cold water
- ½ pound jumbo shrimp (I'm using U21-25)
Instructions
- In a small bowl, combine the mayo sauce ingredients and set aside.
- In a large bowl, whisk together the rice flour, tapioca starch, flour, sugar, and baking powder. Pour in the cold water and whisk until mostly smooth (it's ok if there are a few lumps; you do not want to overmix the batter).
- Heat 1 inch of oil to 375°F in a tall pot of your choice. Dip the shrimp in the batter, shake off excess, and gently lower into the hot oil. Cook 5-6 shrimp at a time for 2-3 minutes until brown and crispy. Transfer to a wire rack to drain excess oil.
- Combine the fried shrimp and mayo sauce in a large bowl and toss to coat.