Ebi Mayo (Fluffy Shrimp Fritter With Japanese Aurora Sauce)

🍤 Ebi Mayo (Fluffy Shrimp Fritter With Japanese Aurora Sauce)　エビマヨ/ふわふわエビのフリッターオーロラソース

What is Ebi mayo?

Ebi mayo features fluffy shrimp fritters coated in a rich, creamy, and tangy-sweet sauce that creates a perfect harmony of flavors. Unlike standard Tempura, these fritters use a meringue-based batter for a signature “fluffy” texture.

What are Fritters? The word comes from the Latin frictura (fried food). They are often described as “Western-style Tempura.”

Historical Connection: It is said that Japanese Tempura actually originated from Western fritters introduced to Japan during the Nanban trade period (late Muromachi to early Edo period).

The Secret to Texture: The key to a light, non-greasy fritter is minimizing gluten development in the flour and using baking powder and stiff egg whites (meringue) to incorporate air.

A Versatile Skill: The batter for fritters may seem difficult at first glance, but it’s actually not that difficult. If you remember how to make it, your dining repertoire will expand greatly. It works perfectly for fish, meat, vegetables, or even fruit!

Japanese Aurora Sauce: While the French original uses béchamel, the Japanese version is a simple, delicious blend of mayonnaise and ketchup (usually a 1:1 or 2:1 ratio).

The “Other” Aurora Sauce: A School Lunch Classic 🏫

Did you know? In Japanese school lunches, Aurora Sauce often meant ketchup and Worcestershire sauce. This tangy, savory glaze was the ultimate partner for Fried Kajiki (Marlin). It’s a nostalgic flavor that brings back fond memories for many of us!　Check out the recipe here! 👉 [Fried kajiki maguro (marlin) with Aurora sauce]

Characteristics and Nutrition of Vannamei Shrimp

• Overview: A medium-sized shrimp native to Central and South America. Because they are disease-resistant and can be farmed at high densities, they are the most common shrimp in the Japanese market (primarily imported from Southeast Asia).
• Nutrition: High-protein, low-fat, and low-calorie (approx. 82 kcal per 100g).
• Note: For hygiene reasons related to farming environments, they are generally sold for cooked dishes rather than raw consumption.

Comparison: Vannamei vs. Black Tiger

Item	Vannamei Shrimp	Black Tiger Shrimp
Texture & Flavor	Soft texture with a distinct sweetness.	Firm, snappy texture with a rich umami flavor.
Appearance	Slightly whitish and relatively smaller.	Darker stripes and larger in size.
Price	Affordable due to fast growth and farming efficiency.	Tends to be more expensive than Vannamei.
Best For	Shrimp chili, ebimayo, pasta, and pilaf.	Tempura and fried shrimp (Ebi Fry).

Preparation Tips for Better Flavor

• Deveining: Removing the digestive tract (back vein) is essential to prevent grittiness and off-flavors.
• Tail Prep: When deep-frying, removing water from the tail helps prevent oil splattering.
• Cooking Hacks:
  • Scoring the back: Makes it easier for sauces to coat the shrimp.
  • Incision on the belly: Prevents the shrimp from curling up, keeping them straight for tempura or frying.

📊NUTRITION FACTS : Ebi mayo

Nutrients	Total (2 Servings)	Per Serving (1 Person)
Calories	560 kcal	280 kcal
Protein	66.5 g	33.3 g
Total Fat	9.7 g	4.9 g
Total Carbohydrates	57.1 g	28.6 g
Sodium	4.1 g	2.1 g

Note on Calculations:

• Shrimp: Calculated assuming 20% waste (shells/tails).
• Batter: Since some batter remains, the values assume only 50% is consumed.
• Oil: Absorption rate is calculated at 15%.

🛒 Ingredients (2 Servings): Ebi-mayo

The Fritters

• Vannamei shrimp (Whiteleg shrimp), peeled: 300g (approx. 15 pieces)
• Cleaning: 5g Potato starch & 250g Water
• Batter (☆):
  • All-purpose flour: 50g
  • Baking powder: 2g
  • Sugar: 3g
  • Salt: 1g
  • Water: 75g
  • Egg white: 25g (Use a cold egg)

The Aurora Sauce

• Ketchup: 25g
• Mayonnaise (Half-calorie): 25g
• Lemon juice: 15g

✨ Pro Tip: “Akasaka Rikyu” Style Sauce For a gourmet upgrade, try this restaurant-style blend: 30g Heavy cream, 40g Condensed milk, 2g Gin, 6g Ketchup, and 100g Mayonnaise.　👉https://dancyu.jp/recipe/2019_00001803.html

🍳 How to make Ebi Mayo (Fluffy Shrimp Fritter With Japanese Aurora Sauce)

1. Prepare the Shrimp
   • Peel the shells and remove the tails.
   • Make a small incision along the back to remove the black vein.
   • Wash the shrimp in a bowl with the potato starch and water mixture to remove any “fishy” smell.
   • Rinse under cold running water and pat thoroughly dry with paper towels.
2. Make the Fluffy Batter
   • In a bowl, combine flour, baking powder, sugar, salt, and water. Mix quickly—do not overmix!
   • In a separate spotlessly clean bowl, beat the cold egg white with an electric mixer until stiff peaks form (meringue).
   • Gently fold the meringue into the flour mixture. Use a light hand to avoid crushing the air bubbles.
3. Fry to Perfection
   • Heat frying oil to 170°C (340°F).
   • Dip each shrimp into the batter and immediately place in the oil.
   • Fry until golden and puffy. Note: Fry immediately after making the batter before the meringue collapses.
4. Dress and Serve
   • Whisk the ketchup, mayonnaise, and lemon juice in a large bowl.
   • Add the hot shrimp to the bowl and toss gently to coat.

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⚠️ Tips for Success

• Clean Equipment: If there is oil or water in the bowl, it will be difficult to form a meringue.
• Versatility: This batter works wonders for fish, chicken, or vegetables. You can even add cinnamon and sugar to the batter to make fried fruit!
• Gluten Control: Cold water and minimal mixing help keep the batter light rather than chewy/sticky.

📖Related Link: Read the Japanese version of this article here! [ふわふわのエビのフリッター、日本のオーロラソース添え（エビマヨ）]　

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