I had been wondering how to tackle the fried shrimp recipes.
One of the mothers at my kids’ nursery school made fried shrimp onigiri for her daughter’s bento lunchbox a few months ago when the kids had an excursion, and I was dying to make it myself.
But I was worried about:
- Do I have to use breadcrumbs for the batter?
- Isn’t it really oily/unhealthy for kids?
- Isn’t it difficult to make, and splashes oil all over my kitchen?
- How do I discard the oil afterwards?
My mother never really cooked fried food when I was young, so I was curious how Japanese mothers made it with such ease and looking so healthy for their kids.
Then I found this awesome recipe in an onigirazu recipe book.
It is THE most delicious and healthiest fried shrimp recipe I have ever seen.
And it is so easy to make!
- No breadcrumbs required
- It is made with just a thin coating of flour, so it doesn’t soak up much oil
- You can make it in seconds and only requires a small amount of oil, so it doesn’t splash everywhere
- To clean your pan afterwards, simply wipe the oil with kitchen paper and wash
Shrimp Mayonnaise (Ebi Mayo)Print Recipe
- 6 Shrimp (peeled)
- 1 tbsp cooking sake
- Pinch salt
- 1 tbsp flour
- 1 tsp salad oil
- Japanese kewpie mayonnaise
Place the sake and salt into a small bowl, and the flour in a separate bowl
Dip the shrimp in the sake bowl and cover both sides with sake, then place in the flour bowl and cover with flour
Heat the salad oil in a pan, cook the shrimp for about 3min
Serve with kewpie mayonnaise
Delicious simply on its own or as a filling in rice balls (onigiri) or rice sandwiches (onigirazu)