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Crunch Ebi Mayo Recipe

Name: Omai Sushi Langleys Crunch Ebi Mayo Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 pcs large prawns (shrimp), peeled and deveined, tails on; 1 tbs all-purpose flour; 1 ea large egg, beaten; 1 cups panko breadcrumbs; 0.25 cups fine dry bread crumbs (optional, for extra crunch layer); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 600 ml vegetable oil (for deep frying); 1 tsp cornstarch (optional, for dryer coating); 0.5 cups Japanese mayonnaise (Kewpie recommended); 1 tbs sriracha or Japanese rayu-based chili sauce; 1 tsp masago or tobiko (optional, for texture and color); 0.5 tsp lemon juice; 0.25 tsp soy sauce; 0.25 tsp sugar; 1 tsp chives or thinly sliced scallion (for garnish); 0.5 cups microgreens or shredded cabbage (for bed); 2 pcs lemon wedges

Inspired by Omai Sushi Langley

Time35m

Serves2

4pcs of Deep Fried Japanese Panko Breaded Prawn with Spicy Mayo on the side

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Ingredients

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Prawns (Crunch Ebi)

4 pcs large prawns (shrimp), peeled and deveined, tails on

1 tbs 00 bread flour

1 ea large egg, beaten

1 cups Panko breadcrumbs

1/4 cups fine dry bread crumbs (optional, for extra crunch layer)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Watkins garlic powder

2.54 cup (600 ml) vegetable oil (for deep frying)

1 tsp cornstarch (optional, for dryer coating)

Spicy Mayo

1/2 cups Japanese mayonnaise (Kewpie recommended)

1 tbs sriracha or Japanese rayu-based chili sauce

1 tsp masago or tobiko (optional, for texture and color)

1/2 tsp ReaLemon lemon juice

1/4 tsp Aged soy sauce

1/4 tsp sugar

1 tsp chives or thinly sliced scallion (for garnish)

Plating & Finish

1/2 cups microgreens or shredded cabbage (for bed)

2 pcs lemon wedges

Method

Prawns (Crunch Ebi)

Prepare prawns

Rinse the prawns and pat completely dry with paper towels. Make 3 shallow diagonal slits along the underside (belly) of each prawn, stopping before the tail; this helps keep them straight when frying. Lightly score the back and gently press to slightly flatten so the prawn is even in thickness.

Season and dust

In a small bowl mix salt, black pepper, garlic powder and cornstarch. Sprinkle the seasoning evenly over the prawns and lightly rub so they are coated.

Set up breading station

Place the flour in a shallow dish. Beat the egg in a second shallow dish. Combine panko and optional fine dry breadcrumbs in a third shallow dish.

Bread the prawns

Dredge each seasoned prawn first in the flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off, then press firmly into the panko mixture so the crumbs adhere well. For an extra thick crunchy coat repeat the egg and panko step once more.

Heat oil

Pour oil into a medium pot or deep pan to a depth of about 4–5 cm (1.5–2 in). Heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry

Fry 2 prawns at a time (do not crowd) for about 2–3 minutes until panko is golden brown and prawns are cooked through. Adjust heat to keep oil at 165–175°C (330–350°F). Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining prawns.

Keep crisp

If making ahead, keep finished prawns on a wire rack in a low oven (100°C / 210°F) for up to 10–15 minutes to stay warm and crisp.

Spicy Mayo

In a small bowl combine Japanese mayonnaise, sriracha, lemon juice, soy sauce and sugar. Whisk until smooth and taste — adjust heat by adding more sriracha to taste. Fold in masago or tobiko if using and sprinkle chives/scallion over the top or stir in for a uniform flavor.

Plating & Finish

Inspired by Omai Sushi Langley

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