Ebi Mayo: The Crispy, Creamy Shrimp That’ll Steal the Show
Hey friends, Jackson from Food Meld here. Let’s talk about one of those magical dishes that hits every single note on the flavor scale. I’m talking about Ebi Mayo. If you’ve never had it, get ready to have your mind (and taste buds) completely blown. Imagine this: plump, juicy shrimp, coated in an impossibly light and crispy shell, all tossed in a creamy, tangy, sweet, and savory sauce that you will want to eat with a spoon. It’s the kind of dish that makes you close your eyes and just say, “Wow.”
This isn’t just another fried shrimp recipe. This is an experience. It’s the star of any Japanese izakaya (that’s a super cool, laid-back pub), and for good reason. It’s playful, it’s indulgent, and it has this incredible way of feeling both totally luxurious and completely approachable. That’s the Food Meld sweet spot, right there.
I know what you might be thinking: “Frying? A fancy sauce? Jackson, is this really for me?” And my answer is a resounding, enthusiastic, “YES!” We’re going to break it down, step-by-step, with all my favorite chef hacks to make it foolproof. We’re demystifying that perfect crispiness and unlocking the secrets to that addictive sauce. This is your kitchen, and we’re about to have a whole lot of fun creating a dish that’s guaranteed to become a new favorite. So, tie on your apron, and let’s cook something awesome together.
The Night I Fell in Love with Ebi Mayo
I’ll never forget my first real encounter with Ebi Mayo. It wasn’t in a fancy restaurant, but in a tiny, hole-in-the-wall izakaya tucked away in a side street. The place was buzzing with energy, the air thick with the smell of grilling meat and sizzling garlic. My buddy and I were pointing at the menu, completely lost but totally game for anything. We saw a picture of these glossy, golden shrimp and just pointed. When the plate arrived, it looked too good to eat. But we did. Oh, we did.
That first bite was a revelation. The CRUNCH was so loud I was almost embarrassed, but the entire room was doing the same thing. Then came the sauce—creamy, a little sweet, a little tangy, with this incredible savory depth that I just couldn’t place. We demolished that plate in about 60 seconds flat and immediately ordered another. It was one of those “you’ve gotta try this” moments that I live for. I spent the rest of the trip trying to deconstruct the flavors in my head, determined to bring that magic back to my own kitchen. This recipe is the happy result of all that delicious detective work.
Gathering Your Flavor Arsenal
Here’s everything you’ll need to create this masterpiece. Don’t just think of this as a shopping list; think of it as your flavor blueprint. I’ve included some notes and swaps so you can make this recipe your own.
For the Shrimp & Frying:
- 500 g medium or large shrimp (black tiger or white): I prefer larger shrimp (16/20 count) for a meatier bite. The key is to peel and devein them, but leave the tails on for a cute handle! Chef Insight: Using the cornstarch and salt rub to clean them gives you a super clean, sweet shrimp flavor and a bouncier texture.
- 2 tsp cornstarch + 4 pinches salt (for cleaning): This is our secret weapon for getting that pristine, restaurant-quality shrimp texture.
- 6 tbsp cornstarch or potato starch (for coating): Potato starch is my #1 choice for an extra-crispy, glass-like crunch, but cornstarch works beautifully too.
- 4 whole garlic cloves: We’re infusing the oil with these! It’s a simple trick that adds a subtle, aromatic garlic essence to the entire dish.
- Neutral oil for frying (e.g., canola, rice bran): You want an oil with a high smoke point and a neutral flavor so it doesn’t compete with our star ingredients.
For the Batter (The Key to the Crunch!):
- 140 g cake flour (low protein = lighter texture): The low protein content is crucial for a delicate, non-chewy crust. All-purpose flour can make it a bit heavy. Substitution Tip: No cake flour? Make your own by replacing 2 tbsp of all-purpose flour with 2 tbsp of cornstarch for every cup of flour.
- 2 tbsp rice flour or cornstarch: This adds to that signature, shatteringly crisp texture.
- 1 tsp baking powder: Our little leavening agent that creates a light, airy, and bubbly batter.
- 2 pinches salt + pepper: Seasoning the batter from the inside out!
- 200 ml ice-cold lager beer or soda water: ICE COLD IS NON-NEGOTIABLE. The carbonation creates a light, tempura-like batter. Beer adds a wonderful malty flavor, while soda water keeps it neutral. Both are fantastic.
For That Legendary Mayo Sauce:
- 8 tbsp Japanese mayo (Kewpie is the gold standard): This is different from American mayo! It’s richer, tangier, and umami-packed thanks to egg yolks and rice vinegar. It’s a game-changer.
- 2 tbsp sweetened condensed milk: Sounds wild, right? This is the secret to the sauce’s creamy body and complex sweetness. Trust me on this one.
- 2 tsp tomato ketchup: Adds a touch of tangy sweetness and that beautiful pink-orange hue.
- 2 tsp rice vinegar (unseasoned): Balances the richness with a clean acidity.
- 1 tsp soy sauce (koikuchi): The savory, salty backbone that brings everything together.
- 1 tsp lemon or lime juice (fresh): A bright, fresh kick to cut through the fat.
- 1 tsp paprika (regular or smoked): For color and a whisper of sweet pepper flavor. Smoked paprika adds a fantastic subtle depth.
- Twist: add ½ tsp Sriracha or wasabi: My personal favorite hack! A little heat in the background makes this sauce even more addictive.
- Optional: grated yuzu zest: If you can find it, this adds an incredible, fragrant citrus aroma that’s just next-level.
Let’s Build Some Flavor: Your Step-by-Step Guide
Alright, team. This is where the magic happens. Follow these steps, read my little hacks along the way, and you’ll have a plate of Ebi Mayo that rivals your favorite restaurant.
Step 1: Prep the Shrimp Like a Pro
Place your peeled and deveined shrimp in a bowl. Add the 2 tsp of cornstarch and the 4 pinches of salt. Now, get in there with your hands and gently massage and rub this mixture all over the shrimp for about 30 seconds. You’ll feel the texture of the shrimp change slightly—it gets less slimy and more firm. Rinse thoroughly under cold water and pat bone-dry with paper towels. This drying step is critical for a crisp fry! Chef Hack: Make a few small shallow slits on the belly-side of the shrimp. This prevents them from curling up into little balls when they hit the hot oil.
Step 2: Whip Up the “Liquid Gold” Sauce
In a medium bowl, add all the sauce ingredients: Japanese mayo, condensed milk, ketchup, rice vinegar, soy sauce, lemon juice, and paprika. If you’re feeling the heat, add that Sriracha or wasabi now. Whisk it all together until it’s completely smooth, silky, and one uniform color. Give it a taste and do a little happy dance. Cover it and pop it in the fridge to let the flavors get to know each other while we fry.
Step 3: Master the Batter
This is the heart of the crunch. Grab a large, cold bowl (a cold bowl helps keep the batter cold). Add the cake flour, rice flour (or cornstarch), baking powder, salt, and pepper. Whisk the dry ingredients together. Now, pour in your ICE-COLD beer or soda water. Gently whisk until the ingredients are just combined. A few lumps are FINE—I promise! Over-mixing develops gluten and makes the batter heavy and tough. We want it light and lacy. Chef Hack: I sometimes even put the whisking bowls in the freezer for 10 minutes before I start. Cold batter = crispier coating.
Step 4: The Big Fry – Let’s Get Crispy!
Pour your neutral oil into a heavy-bottomed pot or Dutch oven until it’s about 1.5 to 2 inches deep. Toss in your 4 whole garlic cloves. Heat the oil over medium heat to 170°C (340°F). If you don’t have a thermometer, test it by dropping a tiny bit of batter in. If it sizzles and rises to the surface immediately, you’re good to go. The garlic will infuse the oil with a beautiful, gentle flavor as it heats.
Now, set up your station: your dried shrimp, a plate with the 6 tbsp of cornstarch/potato starch, your batter bowl, and a wire rack set over a baking sheet (this is way better than paper towels for keeping things crispy).
Working in batches (don’t crowd the pan!), take a shrimp, dredge it in the dry starch, shaking off the excess. Then, dip it completely into the batter, let the excess drip off, and carefully lower it into the hot oil. Fry for 2-3 minutes, turning once, until they’re a beautiful, pale golden color and incredibly crisp. Remove with a slotted spoon or spider strainer and let them drain on the wire rack. Repeat with the remaining shrimp. Pro Tip: Keep the fried shrimp in a single layer on the rack—if you pile them up, they’ll steam and get soggy.
Step 5: The Grand Finale – The Toss!
Let the fried shrimp cool for just a minute or two. This ensures they stay super crispy when they meet the sauce. Take your chilled sauce from the fridge. In a large, clean bowl, add about half the sauce. Gently add the crispy shrimp and toss them with a light hand, just until they’re gloriously coated. You can always add more sauce, but you can’t take it away! The goal is a beautiful glaze, not a pool.
How to Serve Your Ebi Mayo Masterpiece
Presentation is part of the fun! How you serve this can change the whole vibe of the meal.
The Classic Izakaya Style: Pile the saucy shrimp high on a beautiful plate or in a shallow bowl. Garnish with a flurry of thinly sliced scallions, a sprinkle of dried parsley, and maybe some toasted sesame seeds for a nutty finish. Serve immediately with ice-cold beer or sake. This is perfect for sharing as a killer appetizer.
The “I Want Dinner” Bowl: Serve your Ebi Mayo over a fluffy bed of steaming white rice or sushi rice. Drizzle any extra sauce hiding in the bowl over the rice. Add a simple side of cucumber salad or steamed broccoli to round it out. It’s a complete, satisfying meal that feels super special.
The Lighter, Low-Carb Option: For a refreshing twist, serve the Ebi Mayo in crisp, cold butter lettuce or Little Gem lettuce cups. The cool, crunchy lettuce is an amazing contrast to the warm, crispy shrimp. It’s a fantastic appetizer or light lunch.
Mix It Up: Creative Twists on Ebi Mayo
Once you’ve mastered the classic, the world is your oyster (or shrimp!). Here are a few of my favorite ways to play with this recipe.
- Spicy Mango Twist: Add 1 tbsp of mango puree or finely diced mango and an extra ½ tsp of Sriracha to the mayo sauce. The sweet and spicy combo is unreal.
- Miso-Glazed Magic: Swap the mayo sauce for a blend of 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar, gently warmed and thinned with a tiny bit of water. It’s a richer, umami-bomb alternative.
- Gluten-Free & Air-Fryer Friendly: Use all cornstarch or potato starch in the batter and coating. For an air-fryer version, spray the battered shrimp well with oil and air-fry at 200°C (400°F) for 8-10 minutes, flipping halfway. They won’t be *quite* as lacy, but they’ll still be deliciously crispy.
- Lemon Pepper Zing: Add the zest of one whole lemon and a generous amount of coarse black pepper directly to the batter for a bright, peppery kick.
- “Bang Bang” Fusion: Lean into the Southern fusion by adding a bit more heat to the sauce with hot sauce and a pinch of cayenne. It’s a delicious nod to the classic “Bang Bang Shrimp.”
Jackson’s Kitchen Notes & Stories
This recipe has seen a lot of action in my test kitchen. The first time I made it, I was so excited I tossed the hot shrimp directly into the sauce the second they came out of the oil. Big mistake! They went from crisp to soft in minutes. That’s how I learned the “cool for a minute” rule the hard way. I’ve also tried every flour under the sun and can confirm that cake flour is the undisputed champion for that feather-light crunch.
The condensed milk in the sauce was a total “what if we tried this?” moment. I was trying to replicate that mysterious sweetness, and a can was sitting in my pantry from a baking project. One taste and I knew I’d struck gold. It’s these little kitchen experiments that make cooking so much fun. Don’t be afraid to have your own!
Your Ebi Mayo Questions, Answered!
Q: My batter isn’t sticking to the shrimp! What am I doing wrong?
A: The double-dredge is your best friend here. That first dusting of cornstarch or potato starch is non-negotiable—it creates a dry surface that the wet batter can actually cling to. Also, make sure your shrimp are completely dry before coating. Even a little moisture will make the batter slide off like oil on water.
Q: Can I make this ahead of time?
A: You can absolutely get ahead on the prep! Clean and dry your shrimp, mix the sauce, and keep both chilled until go-time. But when it comes to frying—fresh is best. Fried shrimp lose their crunch fast. If you need to hold them for a bit, place them (untossed) on a wire rack in a 90°C (200°F) oven to stay warm and crisp for up to 20 minutes. Only toss them in sauce right before serving to keep that legendary crunch.
Q: My shrimp turned out soggy. What happened?
A: Classic case of “oil drama.” Here’s what probably went wrong:
-
Oil too cool: The batter soaked up oil instead of sealing. Always check the temp—170°C (340°F) for the perfect fry.
-
Overcrowded pot: Adding too many shrimp at once drops the temperature fast. Fry in small batches for even results.
-
Post-fry steam trap: Never pile your shrimp. Always let them rest on a wire rack, not paper towels. Air circulation is key to staying crisp.
Q: What if I don’t have Japanese mayo?
A: No worries! You can make a quick substitute by mixing 1 cup regular mayo with 1 tbsp rice vinegar and ½ tsp sugar. It won’t be identical to Kewpie, but it’ll get you close enough to keep that creamy, tangy balance in the sauce.
Q: Can I make this gluten-free or lighter?
A: Totally. Swap the cake flour for rice flour or a 100% cornstarch batter—it fries up beautifully crisp and naturally gluten-free. For a lighter version, try air-frying at 200°C (400°F) for 8–10 minutes, flipping halfway and spraying generously with oil. You’ll get a satisfying crunch without deep-frying.
Q: How spicy is it?
A: The base version is mild and family-friendly, but you’re the boss of the heat. For a little kick, add ½ tsp Sriracha or a dab of wasabi to the sauce. Want to turn it up another notch? Sprinkle shichimi togarashi (Japanese seven-spice) on top before serving for a restaurant-level twist.
Q: What can I serve with Ebi Mayo?
A: Oh, the options are endless! Keep it classic with steamed white rice and miso soup, or go fusion and stuff the shrimp into soft bao buns or tacos with shredded cabbage and spicy mayo. A crisp cucumber salad or edamame on the side adds perfect freshness to balance that rich, creamy sauce.
Q: Can I use frozen shrimp?
A: Yes—but defrost them properly! Thaw under cold running water, pat completely dry, and follow the same cornstarch cleaning step. Frozen shrimp can hold more water, so drying is key to achieving that perfect crunch.
Nutrition Breakdown (Because Knowledge = Flavor Power)
Let’s be real—Ebi Mayo isn’t health food, but it is happiness on a plate. Still, here’s a quick look under the hood so you know what you’re working with. Numbers are based on about 4 servings, using standard frying oil absorption estimates (and assuming you’re not eating all the sauce straight from the bowl… no judgment if you do).
Per Serving (approx.):
-
Calories: ~420 kcal
-
Protein: ~28 g
-
Fat: ~24 g
-
Carbohydrates: ~25 g
-
Sodium: ~580 mg
💡 Chef Insight: You can lighten this up by air-frying instead of deep-frying, using low-fat mayo, or serving in lettuce wraps instead of rice bowls. But honestly? When it’s treat night, go all in.
Final Bite of Wisdom
Ebi Mayo is one of those dishes that instantly turns an ordinary dinner into a celebration. Once you make it at home, you’ll never look at takeout shrimp the same way again. Keep your oil hot, your batter cold, and your sauce chilled—and you’ll nail it every single time.
