Ebi Mayo

Ebi Mayo is a fantastic appetizer that is extremely easy to make, delicious, but strangely, very hard to find in American cities I've visited. Considering that, this is a great dish to show off to friends who may have never heard of it before. Please let me know if you have seen or eaten it in your city!

Yield: 2 servings
Time: 15 minutes

Ingredients

• 12 ebi (shrimp or prawns), peeled and deveined

Spices

• 1/4 cup Japanese sake
• 5 tbsp katakuriko (or corn starch)
• Cooking oil

Spices (for sauce)

• 3 tbsp Japanese mayonnaise, such as Kewpie
• 1 tbsp milk
• 2 tsp catsup
• 2 tsp honey (or sugar)

Preparation

1. Marinate peeled and deveined shrimp in sake for 2-3 minutes
2. Dredge shrimp in katakuriko and fry in pan with about 1/4" oil until cooked and golden brown (about 2 mins per side). Remove and transfer to paper towel. Pat to remove excess oil
3. Mix spices for sauce together, coat shrimp with mixture and serve