This is a super simple, delicious dish which can be used as finger food at a party (with cocktail sticks) or as a simple meal with white rice. It’s better to use Japanese mayonnaise as it gives a richer flavour, but don’t worry if you can’t get hold of it. It is often served in izakaya (pubs) all over Japan. Ebi Mayo means prawn mayonnaise!
15 raw prawns
Sake (cooking alcohol)
5 tbs mayonnaise
2 tsp ketchup
1/2 tsp chicken stock
1/2 tsp sugar
1 tbs milk
Devein the prawns and wash well. Then wipe with a kitchen towel to remove all water. Then add the sake, salt and white pepper in a bowl with the prawns. Put aside for 5-10 mins. Then cover in potato starch.
Mix the mayonnaise, ketchup, milk, chicken stock, sugar, salt and white pepper together well.
Shallow fry the prawns in oil until they change colour and the outside turns crispy. Put the prawns aside, then throw the oil away, and wipe pan with kitchen paper. Return the prawns back to the pan and add the sauce. Fry gently for 1 minute and mix well.