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Kath
By Kath

Ebi Mayo

10 steps
Prep:10minCook:30min
Can adjust sauce and batter to taste; if air frying, use a thicker version of the tempura batter. Can use any size shrimp but 31/40 preferred. Batter is 1:1 ratio of cornstarch to all purpose flour. Recipe macros may not be exact since not all of the batter/sauce may be used
Updated at: Thu, 17 Aug 2023 02:32:23 GMT

Nutrition balance score

Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
18
Moderate

Nutrition per serving

Calories369 kcal (18%)
Total Fat22.4 g (32%)
Carbs29.1 g (11%)
Sugars10 g (11%)
Protein12.5 g (25%)
Sodium532.1 mg (27%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet

Instructions

Prepare the batter

Step 1
Combine 1:1 ratio of all purpose flour and cornstarch. Add baking soda and salt.
Step 2
Combine with eggs and ice cold water. Adjust amount of water used depending on where you'll cook it. If deep frying, the batter should be runny. If cooking in an air fryer, the batter should be like pancake batter. Mix well until well incorporated. (NOTE: Sometimes, the flour and cornstarch forms "chunks" in the batter; this will not affect the final result, but if desired, strain the batter to remove any chunks of the dry mix.)
Step 3
Place in the fridge until ready to use.

Cooking the shrimp

Step 4
Peel and clean the shrimp. Set aside to allow to drain excess water.
Step 5
Preheat oil or air fryer.
Step 6
Toss the shrimp in cornstarch until well-coated.
Step 7
Place shrimp in batter and cook. When cooking, try not to overcrowd the pot / try not to touch the shrimps with each other. This will ensure an even and fully cooked coating of tempura.
Step 8
Drain shrimps on a paper towel and set aside.

Preparing the sauce and combining together

Step 9
Mix the condensed milk and mayonnaise. Adjust to taste.
Step 10
Toss the shrimp in the sauce and garnish with the green onion.

Notes

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