Ebimayo エビマヨ

Japanese shrimp in a creamy, tangy, sweet-and-savory sauce that’ll make you question why you ever settled for plain shrimp. It's basically shrimp in its ✨final form✨.

Ingredients:

Coating sauce 

● 4 tbsp condense milk 

● 1 tsp ketchup 

● 2 tbsp milk or heavy cream 

● Canola oil 

● 4 tbsp Japanese Mayo 

Shrimp seasoning 

● 20 shrimp (de shelled including tail)

● 2 tbsp potato starch, 2 for coating

● 1 egg 

● Pinch of salt and pepper 

Garnish 

● Shredded cabbage 

● Basil 

Directions: 

1. Mix coating sauce and put aside 2. Season shrimp with salt and pepper 3. Scramble egg and add to shrimp

4. Add 2tbsp potato starch 

5. Mix around shrimp until coated 

6. Coat each shrimp with more starch 

7. Deep fry shrimp for medium high for about 2 minutes. 8. Let shrimp cool for a minute and mix on coating sauce

9. Plate with garnish 

10. いただきます♪