Ebi-Mayo (エビマヨ) is a common home-cooked Japanese dish representing “ebi” (meaning shrimps in Japanese) cooked with sauce which consists of mayo (short for mayonnaise). The shrimps in this dish are usually fried first for some crisp before coating with the sauce. This recipe however is a simplified version where the fried step is eliminated. Hence the ingredients used in this recipe are more common since many Ebi-mayo recipes out there utilize condensed milk. Now with this recipe, I hope you can easily enjoy this Japanese dish at home!
|Shrimps||10-14 Pieces (0.4lb / 200g)|
|Cooking Rice Wine||1 Tablespoon|
|[SAUCE] Ketchup||½ Tablespoon|
|[SAUCE] Japanese Mayonnaise||2 Tablespoons|
|[SAUCE] Milk||1 Teaspoon|
|[SAUCE] Soy Sauce||½ Teaspoon|
|[SAUCE] Sugar||1 Teaspoon|
- Remove the heads and peel off shells of the shrimps, then gently pat dry with a kitchen towel.
- In a medium size mixing bowl, combine shrimps with the salt, cooking rice wine and cornstarch and toss well.
- Heat some oil in a fry pan on medium heat and cook the shrimps until both sides are golden brown.
- While the shrimps are cooking, combine [SAUCE] ingredients in a smaller mixing bowl.
- Turn the heat to medium-low and pour the sauce into the fry pan and mix the sauce well with the shrimps.
- Cook the shrimps with the sauce for about 2 minutes. When the excessive sauce is mostly evaporated and turned transluscent, serve immediately.
Recipe adapted from [here]