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Juicy prawns fried in a light yet crispy batter then coated in a sweet and creamy mayonnaise-based sauce, "Ebi Mayo" is a sure crowd-pleaser! This popular Chinese restaurant and izakaya-style appetizer is also popular to make at home!
INGREDIENTS:
Batter
- 70 g cake flour
- 1 tbsp rice flour - or cornstarch
- ½ tsp baking powder
- 1 pinch salt and pepper
- 100 ml lager beer - or soda water, chilled
Mayonnaise Sauce
- 4 tbsp Japanese mayonnaise
- 1 tbsp condensed milk
- 1 tsp tomato ketchup
- 1 tsp rice vinegar
- ½ tsp soy sauce
- ½ tsp lemon juice - or lime juice
- ½ tsp paprika powder
Ebi Mayo
- 250 g king prawns - or tiger prawns
- 1 tsp cornstarch - for cleaning
- 2 pinches salt - for cleaning
- 3 tbsp cornstarch - or potato starch
- 2 cloves garlic
- cooking oil - for deep frying
- 100 g green cabbage - optional, shredded
- 1 pinch dried parsley - to garnish
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