00:00Three cultures, one incredible dish. I'm about to show you how Ebby Mayo gets transformed
00:05when you add beer butter and unique mayo sauce. I'll be sharing all my secrets for creating
00:10this one-of-a-kind appetizer in just 30 minutes. For a printable version of this recipe, visit
00:16my website, just google Ebby Mayo space, that's you to find me. Let's get started with our butter.
00:21In a mixing bowl, whisk together 70 grams of cake flour, 1 tablespoon of rice flour,
00:27half teaspoon of baking powder, and a pinch of some pepper.
00:33Give a quick mix, then pop those dry ingredients into the freezer. This is actually crucial because
00:39it helps reduce gluten formation and creates this amazing temperature difference that will give us
00:43an incredibly light, delicate crust when we fry. While our dry ingredients are chilling out in the
00:50freezer, let's make our fantastic Ebby Mayo sauce. Into the bowl goes four tablespoons of Japanese
00:56mayonnaise, along with one tablespoon of condensed milk, which is honestly the game-changer in this
01:01sauce. Then add one teaspoon of tomato ketchup, one teaspoon of rice vinegar, half teaspoon of soy
01:07sauce, half teaspoon of lemon juice, and half teaspoon of paprika powder. I'm telling you, this paprika is
01:14what really makes the sauce special. You can use regular or smoked, depending on what you're going for.
01:20By the way, if you can't get rice vinegar, grain, apple cider, or white vinegar will work in a pinch.
01:26Mix everything until it's smooth and silky, then set aside.
01:30Now we're going to prepare our shrimp. Here I've got 250 grams of large black tiger prawns. We'll start
01:38by playing off the legs, then the shells should come straight off like this. You don't have to use black
01:43tiger. Any medium to large varieties like white leg shrimp are also great. I'm using really big ones today
01:49because that's all I could find, but if I'm honest, these are a bit too big.
01:57Next, use a sharp knife to make a shallow incision along the back of the prawn. This is not only
02:02to
02:03help us clean them, but it also increases the surface area so that there's more batter per prawn.
02:09Now I'm going to use a toothpick to pull out the vein. This vein is a digestive tract of the
02:14prawn and
02:15it's full of waste and sand so leaving it in can give the prawns a gritty and unpleasant texture as
02:22well as a bitter taste. It won't make you sick if you leave it in, but it's worth taking it
02:27out for
02:28better taste and texture. After you've deveined and deshelled them, place your shrimp in a bowl and
02:34give them a gentle massage with a couple of pinches of salt and two teaspoons of cornstarch. Then set them
02:40aside for a few minutes. This will clean them and improve the taste even further.
02:49Now it's time to heat our oil. For an extra flavour boost, I like to drop garlic cloves into
02:55the oil while it's heating. This is totally optional but it infuses the oil with this beautiful subtle
03:01garlic flavour. Just remember to fish those cloves out before they start to burn. We're going to heat
03:07this a sizzling 180 to 190 degrees Celsius. My oil is almost ready so I washed and dried my prawns
03:14with
03:14kitchen paper. Just before frying, dust your shrimp with a light coating of cornstarch. This is key
03:20for making the batter stick perfectly to the shrimp. Now take the freezer cold dry batter mix and quickly
03:27stir in well chilled lager beer. We do this right before we're ready to fry. Your batter should be thin
03:33enough to coat the back of a spoon but thick enough that it doesn't run off immediately. If it seems
03:38too thick, add a splash more cold beer. If too thin, sprinkle in a bit more flour.
03:45Now let's get frying. Dip your dusty shrimp into the batter and carefully lower them into the hot oil.
03:52Fry them in batches. They'll need about 3 minutes until they're this gorgeous golden brown colour.
03:59Ebimeo is already a fusion of Japanese and Chinese but I decided to add another cultural element to
04:04the mix. Yes, it's inspired by England's fish and chips. A country where I lived for many years.
04:10I used that beer batter to make a light and crispy coating then tossed them in my own special Ebimeo
04:17sauce. I don't know anyone who makes Ebimeo this way. The carbon dioxide, forming agents and alcohol in the
04:25beer creates these incredible air pockets that make the batter light and crispy in a way that's just
04:30impossible to achieve otherwise. As each batch finishes frying, transfer the shrimp to a wire rack.
04:36This is crucial because it allows air to circulate completely around each piece, preventing the bottom
04:42from becoming soggy from trapped steam and letting any excess oil drips away cleanly. You'll know there
04:49that when the batter turns a delicate golden brown and the bubbling around the shrimp becomes less vigorous
04:56as moisture evaporates from the coating. That's a reliable indicator they're nearly done.
05:11Now here's the most critical timing decision of all. Only coat the shrimp with mayo sauce immediately
05:18before serving. If you toss them too early, the moisture from the sauce will quickly soften your
05:23perfectly crispy batter and all the hard work will be for nothing. For best results, put your fried shrimp
05:31in a wide shallow bowl and gently fold in the sauce with a silicone spatula using lifting motion rather
05:37than stirring. I mentioned it before, but if you don't want to risk losing that crispiness, you can
05:43serve the sauce on the side for dipping instead. Plate your shrimp right away after coating with sauce,
05:49and if you're feeling fancy, finish with a light sprinkle of dried parsley for the beautiful colour
05:54contrast and a subtle herbal note. And there you have it, my special fusion
05:59ebby mayo that combines Japanese and Chinese flavours with a British beer batter technique.
06:06Want even more delicious recipes? Grab my free cookbook from the link in the description.
06:12Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written
06:16instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
06:27Here we go, the link to the full recipe is on the screen for you now, and if you want
06:30to watch
06:30more similar videos, don't miss my seafood recipe playlist popping up on your screen as well.
06:35Thanks so much for watching, and I hope to see you in the next one. Bye!
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