Japanese restaurants serving Japanese bar food and appetizers have been popping everywhere in Vancouver in the recent years. I have went to Guu, Happa Izakaya and Ebisu. One of the dishes which caught my palate was the Ebi Mayo and almost every time I have ordered it. The crunchy exterior complimented to the juicy interior and the sauce really hit the spot with me as it teased my senses. It was a combination of sweet, sour and creamy all together.
Curiosity got the better of me as I began to scour the net for images and recipes. Alas I found a website and recipe from a blogger. To make the dish, I first marinated the shrimp with sake and salt. While the shrimp was marinating I made the sauce. I combined the japanese mayonnaise, honey and ketchup. Once the sauce was completed, I then turned my attention to the shrimps. Patting them dry and coating them with corn starch for frying. To access the oil from the shrimp have a napkin already. As a final step, bring the shrimps back to the pan and coat them with the sauce for about a minute. As a garnishment, I just tried some onions and red bell peppers. Next time I would probably slice up some green onions to add for a contrasting colour to the dish.
Ebi Mayo (Recipe found here)
200 grams fresh prawns or shrimp
3 tablespoons white wine or sake
2 tablespoons corn starch
1/4 cup canola oil
2 teaspoons ketchup
3 tablespoons Japanese mayonnaise ( or 3 tablespoons regular + 1 teaspoon honey)
2 teaspoons honey
1 green onion, sliced very very thinly