In this video, I'll show you my unique beer-battered Ebi Mayo recipe that delivers perfectly crispy shrimp coated in a sweet, creamy sauce. This 30-minute one-of-a-kind crowd-pleaser brings izakaya vibes home with a twist!<br /><br />🖨 PRINT FULL RECIPE: https://sudachirecipes.com/ebi-mayo-recipe/<br />📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba<br />🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na<br /><br />📌 RECIPE DETAILS:<br />⏰ Time: 30 mins<br />👥 Servings: 2<br />🥕 Ingredients:<br />Batter<br /> - 70 g cake flour lower protein content for lighter batter<br /> - 1 tbsp rice flour or corn starch<br /> - ½ tsp baking powder<br /> - 1 pinch salt and pepper<br /> - 100 ml lager beer or soda water, must be very cold<br /><br />Mayonnaise Sauce<br /> - 4 tbsp Japanese mayonnaise<br /> - 1 tbsp condensed milk sweetened, not evaporated milk<br /> - 1 tsp tomato ketchup<br /> - 1 tsp rice vinegar unseasoned<br /> - ½ tsp Japanese soy sauce (koikuchi shoyu)<br /> - ½ tsp lemon juice or lime juice, freshly squeezed best<br /> - ½ tsp paprika powder regular or smoked<br /><br />Ebi Mayo<br /> - 250 g shrimp medium to large size, deshelled and deveined, black tiger or white shrimp<br /> - 1 tsp cornstarch for cleaning<br /> - 2 pinches salt for cleaning<br /> - 3 tbsp cornstarch or potato starch<br /> - 2 cloves garlic p
