Cherry & Dennis Helper Habitat

Japanese Ebi Mayo Prawns

日式美乃滋蝦球

Japanese Ebi Mayo Prawns — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Starch-coated prawns are fried crisp, cooled briefly and tossed with lemon mayonnaise.

01

Ingredients

Main ingredients

500 g peeled headless prawns
60 g cornflour starch
100 g lettuce

Frying ingredients

0.25 tsp salt
600 ml cooking oil

Mayonnaise sauce

60 g commercial mayonnaise
1 tbsp lemon juice
1 tsp sugar

Japanese Ebi Mayo Prawns — ingredients

02

Tools

mixing bowl
sieve
serving plate
measuring spoons
refrigerator
kitchen knife
cutting board
kitchen paper
lidded pot
food thermometer
food tongs

Japanese Ebi Mayo Prawns — tools

03

Steps

Japanese Ebi Mayo Prawns — Wash lettuce, drain thoroughly and line the serving plate

Step 1

Wash lettuce, drain thoroughly and line the serving plate

Wash lettuce, drain thoroughly and line the serving plate.

Japanese Ebi Mayo Prawns — Mix mayonnaise, lemon juice and sugar in a bowl and refrigerate

Step 2

Mix mayonnaise, lemon juice and sugar in a bowl and refrigerate

Mix mayonnaise, lemon juice and sugar in a bowl and refrigerate.

Japanese Ebi Mayo Prawns — Make a shallow cut along each prawn back and remove the intestinal vein

Step 3

Make a shallow cut along each prawn back and remove the intestinal vein

Make a shallow cut along each prawn back and remove the intestinal vein.

Japanese Ebi Mayo Prawns — Rinse cleaned prawns and pat thoroughly dry with kitchen paper

Step 4

Rinse cleaned prawns and pat thoroughly dry with kitchen paper

Rinse cleaned prawns and pat thoroughly dry with kitchen paper.

Japanese Ebi Mayo Prawns — Season prawns with salt and put starch on a dry plate

Step 5

Season prawns with salt and put starch on a dry plate

Season prawns with salt and put starch on a dry plate.

Japanese Ebi Mayo Prawns — Coat each prawn lightly in starch and shake off excess

Step 6

Coat each prawn lightly in starch and shake off excess

Coat each prawn lightly in starch and shake off excess.

Japanese Ebi Mayo Prawns — Fill a heavy pot no more than halfway with oil and heat to 170 C

Step 7

Fill a heavy pot no more than halfway with oil and heat to 170 C

Fill a heavy pot no more than halfway with oil and heat to 170 C.

Japanese Ebi Mayo Prawns — Add half the prawns separately and fry 3–4 minutes, turning midway

Step 8

Add half the prawns separately and fry 3–4 minutes, turning midway

Add half the prawns separately and fry 3–4 minutes, turning midway.

Japanese Ebi Mayo Prawns — Check thickest prawn reaches 75 C for 30 seconds, then drain

Step 9

Check thickest prawn reaches 75 C for 30 seconds, then drain

Check thickest prawn reaches 75 C for 30 seconds, then drain.

Japanese Ebi Mayo Prawns — Restore oil temperature, fry remaining prawns the same way and cool all for 2 minutes

Step 10

Restore oil temperature, fry remaining prawns the same way and cool all for 2 minutes

Restore oil temperature, fry remaining prawns the same way and cool all for 2 minutes.

Japanese Ebi Mayo Prawns — Place cooked prawns in a clean bowl and fold briefly with the chilled sauce

Step 11

Place cooked prawns in a clean bowl and fold briefly with the chilled sauce

Place cooked prawns in a clean bowl and fold briefly with the chilled sauce.

Japanese Ebi Mayo Prawns — Arrange on lettuce and serve immediately while the coating is crisp

Step 12

Arrange on lettuce and serve immediately while the coating is crisp

Arrange on lettuce and serve immediately while the coating is crisp.

Common mistakes

Wet prawns cause oil splatter; do not reuse a raw-prawn bowl for cooked prawns without washing.

Tips

Briefly cool prawns before saucing so the coating stays crisper. Contains shellfish; mayonnaise may contain egg, mustard and soy, so check its label.