00:12Hey everyone, it's Yuto from FlusseyRecipes.com and today I'm going to show you how to make a
00:18delicious fried shrimp dish called Ebi Mayo. This recipe is for two portions, first let's look at
00:24the ingredients. For the batter, I'm going to use 70 grams of weak flour, one tablespoon of rice flour
00:33or cornstarch, half teaspoon of baking powder, a pinch of salt and pepper, 100 milliliters of lager
00:40beer, make sure it's nice and cold. For the mayonnaise sauce, we'll be using four tablespoons
00:46of Japanese style mayonnaise if you can get it, one tablespoon of condensed milk, one teaspoon of
00:54ketchup, one teaspoon of rice vinegar, half teaspoon of soy sauce, half teaspoon of lemon juice or lime
01:01juice and half teaspoon of paprika powder. Then finally, for the rest of the dish, you'll need
01:08250 to 300 grams of king prawns or tiger prawns, one teaspoon of cornstarch plus two pinches of salt
01:16for cleaning, three tablespoons of cornstarch for coating, two garlic cloves, oil for deep frying,
01:25100 grams of shredded cabbage and dried parsley for to garnish. So first, I'm gonna start with the
01:32batter. All I'm gonna do is simply mix the dry ingredients together. Use rice flour because it's
01:39very fine and makes the batter light and crispy like tempura. You can use cornstarch or potato starch if
01:46you can't find rice flour.
02:09So once it's mixed, place it in the freezer. We want the ingredients to be cold when we complete
02:15the batter later. Now I'm gonna move on to the sauce. It's super easy. Just mix Japanese mayonnaise,
02:22condensed milk, ketchup, rice vinegar, soy sauce, lemon juice and paprika to a bowl and mix it well.
02:31Usually, every mayo is totally coated in this sauce and that's how I'm gonna serve it today but it also
02:38works great as a dipping sauce if you want the shrimps to stay extra crispy.
02:44And I have to say condensed milk is very important in this sauce.
02:50So that's done. Just set it aside for later.
02:55Next, we're gonna prep the shrimps.
02:58I have about 300 grams of fresh shrimps here so we want to take the shells off. I find the
03:05easiest way
03:06is to just pull the legs off and then the shell comes away like this.
03:13Japanese dishes tend to leave the tails on for presentation purposes and to add extra crunch.
03:20But if you don't like that, you can pull them off too. They come off quite easily.
03:43Once all the shells are off, we're gonna devein them.
03:48Simply take a cocktail stick and pierce the back of the shrimp,
03:52kind of hook the vein and pull it straight out.
03:57This vein is the digestive tract of the shrimp and it has a black grit inside.
04:03If you leave it in, your shrimps gonna have a bit of sandy texture when you're chewing them.
04:10As long as the shrimps are cooked, eating it won't make you sick but it's a bit unpleasant.
04:26So all of my shrimps are deshelled and deveined. Now we're gonna clean them.
04:33Add one teaspoon of cornstarch and two pinches of salt and just rub it over the surface of the shrimps.
04:41The cornstarch helps clean them thoroughly while the salt pulls out any excess moisture.
04:48This is gonna make them cook better and taste better.
04:54Once they're all covered, wash them thoroughly with cold water.
05:01These are all washed. I'm gonna dry them with a paper towel.
05:18Finally, we're gonna coat them with cornstarch. This just helps the batter stick to them later.
05:40And these shrimps are ready to fry.
05:44Heat your oil to 190 degrees Celsius. That's about 375 degrees in Fahrenheit.
05:51Take your dry ingredients out of the freezer and add 100ml of chilled beer.
05:57I'm using Sapporo Lager because I love it and I wanna drink the leftover later.
06:04But any lager with bubbles works great.
06:08The reason for the lager is alcohol evaporates faster than water,
06:13so the batter is gonna be crispier when it's fried.
06:17It also contains forming agents. This protects the air bubbles in the beer and makes the batter light and airy.
06:27This is not really a traditional method, but I like beer battered fish and chips.
06:34So I got inspired by it and I thought why not.
06:39So once it's mixed well, coat your shrimp and add them to the heated oil.
06:43Be careful not to overcrowd the pan, otherwise the shrimp will stick together.
07:09If you want to add extra flavour to your oil, you can add a couple of whole garlic cloves in
07:14there.
07:14I forgot to do that in this first batch, so I'll add it to the next one.
07:20We're just gonna fry the shrimp until the batter is lightly golden.
07:24This will only take about 2 minutes or so.
07:27Make sure to keep an eye on them and flip them halfway through to ensure they're cooked evenly.
07:35Head mayo is a type of chuka ryori, which is a kind of Chinese dish that has been adopted to
07:41suit Japanese tastes.
07:42As examples of chuka are things like gyoza and maboto.
07:49Heavy mayo was actually created by a famous Japan-born Chinese chef called Shu Tomitoku.
07:56His nickname is Iron Chef, and he's probably one of the most famous chefs in Japan.
08:02Once they're done, place them on a wire rack to let the excess oil drip off.
08:21I'm gonna fry my second batch, so first I'm gonna remove the bits of butter floating at the top and
08:29add my garlic cloves that I forgot earlier.
08:34The garlic adds a subtle flavour, but it's really good.
08:39Next, in with the rest of my shrimps.
08:44Heavy mayo doesn't necessarily have to be in a batter.
08:48You can also just coat the shrimp in potato starch and fry them that way.
08:53But I love the light and crispy batter form, so I decided to use this method.
09:05Another two minutes or so and they're done.
09:11Finally, we're gonna get our sauce and coat the shrimps.
09:15Just mix them around until they're all covered and serve straight away.
09:26So
09:48You can also sprinkle them with some parsley for a finishing touch.
09:54If you enjoyed this recipe, don't forget to like the video and subscribe to my channel
09:59to see more Japanese recipes.
10:01Thanks so much for watching, hope to see you again next time.
10:24See you next time.
10:24Bye.
10:25Bye.
10:25Bye.
10:26Bye.
10:26Bye.
