Ebi Mayo Shrimp

Step 1

Pat the shrimp dry with paper towels by gently pressing each shrimp against a towel to remove surface moisture, so they will crisp properly when fried.

Step 2

Crack the egg into a shallow bowl and beat it with a fork until the white and yolk are fully mixed and uniform in color.

Step 3

Pour the cornstarch into a separate shallow bowl or small plate.

Step 4

Mix the Japanese mayonnaise and sweetened condensed milk together in a small bowl, stirring with a spoon until completely smooth and uniform, about 30 seconds, so the sauce is creamy and slightly sweet.

Step 5

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Take one shrimp, dip it into the beaten egg so it is fully coated, then roll it in the cornstarch until all sides are covered and white.

Step 7

Place the coated shrimp into the hot oil and repeat with remaining shrimp until the skillet is full but not crowded, working in batches if needed.

Step 8

Cook the shrimp until the coating turns light golden brown and the shrimp just begins to curl, about 2 to 3 minutes per side, flipping once with tongs.

Step 9

Transfer the cooked shrimp to a clean plate using tongs.

Step 10

Repeat steps 6–9 with remaining shrimp, adding another 1 tablespoon of oil if the skillet looks dry.

Step 11

Pour the mayo mixture into a small bowl and add a pinch of salt and pepper, stirring once to combine.

Step 12

Arrange the fried shrimp on a serving plate, then drizzle the mayo sauce over the top until the shrimp are lightly coated.