Ebi Chili Mayo: The Ultimate Guide to Making It at Home

Ebi Chili Mayo, a symphony of sweet, spicy, and creamy flavors, is about to become your new favorite appetizer (or even a quick and satisfying meal!). Imagine plump, juicy shrimp, perfectly cooked and coated in a luscious, vibrant sauce that tingles your taste buds with just the right amount of heat. Are you drooling yet? I know I am just thinking about it!

While the exact origins of Ebi Chili Mayo are a bit hazy, it’s widely believed to be a delightful fusion dish, drawing inspiration from both Japanese and Western culinary traditions. The “ebi” (shrimp) speaks to its Japanese influence, while the chili mayo sauce is a playful adaptation of classic mayonnaise-based sauces with a spicy kick. This combination has quickly gained popularity worldwide.

What makes this dish so irresistible? It’s the perfect balance of textures and tastes. The tender shrimp provides a satisfying bite, while the creamy mayo offers a smooth, comforting base. The chili adds a delightful warmth that awakens the senses without being overpowering. Plus, it’s incredibly easy and quick to prepare, making it ideal for busy weeknights or impromptu gatherings. Whether you’re serving it as an appetizer, a topping for rice bowls, or even as a filling for sandwiches, Ebi Chili Mayo is guaranteed to be a crowd-pleaser. Get ready to experience a flavor explosion that will leave you wanting more!

this Recipe

Ingredients:

• For the Shrimp:
• 1 pound large shrimp, peeled and deveined (about 25-30 shrimp)
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 egg white, lightly beaten
• 2 tablespoons vegetable oil, for frying
• For the Chili Mayo Sauce:
• 1/2 cup mayonnaise (Japanese Kewpie mayo is preferred for its richer flavor)
• 2 tablespoons sriracha (adjust to your spice preference)
• 1 tablespoon sweet chili sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon lemon juice, freshly squeezed
• For the Breading (Optional, for Crispier Shrimp):
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 cup ice water
• For Garnish (Optional):
• Chopped green onions
• Sesame seeds
• A drizzle of extra sriracha

Preparing the Shrimp:

1. Prepare the Shrimp: First, make sure your shrimp are peeled and deveined. Pat them dry with paper towels. This is crucial for getting a good sear and preventing them from steaming in the pan.
2. Marinate the Shrimp: In a medium bowl, combine the shrimp with cornstarch, salt, white pepper, and egg white. Mix well, ensuring each shrimp is coated evenly. The cornstarch helps create a light crust when frying, while the egg white adds moisture and helps the seasonings adhere. Let this marinate for at least 15 minutes. This allows the flavors to penetrate the shrimp and tenderizes them slightly.

Making the Chili Mayo Sauce:

1. Combine the Ingredients: While the shrimp are marinating, prepare the chili mayo sauce. In a separate bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, rice vinegar, sesame oil, garlic powder, onion powder, and lemon juice.
2. Adjust to Taste: Taste the sauce and adjust the amount of sriracha to your liking. If you prefer a sweeter sauce, add a touch more sweet chili sauce. If you want more tang, add a bit more lemon juice or rice vinegar. The beauty of this sauce is that you can customize it to your exact preferences!
3. Chill the Sauce: Cover the bowl and refrigerate the sauce until you’re ready to use it. Chilling allows the flavors to meld together and intensifies the taste.

Preparing the Breading (Optional):

If you want extra crispy shrimp, this breading is the way to go! It adds a delightful crunch that complements the creamy chili mayo.

1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and white pepper. The baking powder helps create a light and airy batter.
2. Add Ice Water: Gradually add the ice water to the dry ingredients, whisking until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough batter. The batter should be thin and slightly lumpy. The ice water helps keep the batter cold, which contributes to a crispier coating when fried.
3. Coat the Shrimp: Dip each marinated shrimp into the batter, ensuring it’s fully coated. Let any excess batter drip off before frying.

Cooking the Shrimp:

1. Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat. The oil should be hot enough to sizzle when a drop of water is added. You can test the oil temperature by dropping a small piece of batter into the oil; if it browns quickly, the oil is ready.
2. Fry the Shrimp: Carefully add the shrimp to the hot oil in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy shrimp. Fry for 2-3 minutes per side, or until the shrimp are pink and cooked through. If you are using the batter, fry until golden brown and crispy.
3. Remove and Drain: Remove the shrimp from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
4. Repeat: Repeat the frying process with the remaining shrimp, working in batches to maintain the oil temperature.

Assembling the Ebi Chili Mayo:

1. Combine Shrimp and Sauce: In a large bowl, gently toss the fried shrimp with the chili mayo sauce until they are evenly coated. Be careful not to overmix, as this can cause the breading (if used) to become soggy.
2. Serve Immediately: Serve the Ebi Chili Mayo immediately while the shrimp are still warm and crispy.
3. Garnish (Optional): Garnish with chopped green onions and sesame seeds for added flavor and visual appeal. A drizzle of extra sriracha can also be added for an extra kick.

Tips and Variations:

• Shrimp Size: I prefer using large shrimp for this recipe, but you can use any size you like. Just adjust the cooking time accordingly. Smaller shrimp will cook faster.
• Spice Level: The amount of sriracha can be adjusted to your preference. If you’re sensitive to spice, start with a smaller amount and add more to taste. You can also use a milder chili sauce if you prefer.
• Mayonnaise: Japanese Kewpie mayonnaise is recommended for its richer flavor and creamier texture, but regular mayonnaise can be used as a substitute.
• Air Fryer Option: For a healthier option, you can air fry the shrimp instead of deep-frying. Preheat your air fryer to 400°F (200°C). Lightly spray the shrimp with cooking oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
• Serving Suggestions: Ebi Chili Mayo can be served as an appetizer, a main course, or as part of a bento box. It’s delicious served with rice, noodles, or a side salad. You can also use it as a filling for tacos or sandwiches.
• Make Ahead: The chili mayo sauce can be made ahead of time and stored in the refrigerator for up to 3 days. However, the shrimp are best served immediately after frying.
• Vegetarian Option: For a vegetarian version, you can substitute the shrimp with tofu or cauliflower florets. Follow the same instructions for marinating and frying.
• Gluten-Free Option: To make this recipe gluten-free, use gluten-free all-purpose flour and gluten-free soy sauce (if using soy sauce in any variations).
• Adding Vegetables: Feel free to add some stir-fried vegetables like bell peppers, onions, or broccoli to the dish for added nutrients and flavor.

Enjoy your homemade Ebi Chili Mayo!

Conclusion:

So, there you have it! This Ebi Chili Mayo recipe is truly a game-changer. It’s quick, it’s easy, and the flavor explosion is simply unforgettable. I know I’ve been making it non-stop ever since I perfected it, and I have a feeling you will too.

But why is this recipe a must-try? Well, beyond the sheer deliciousness, it’s incredibly versatile. It’s the perfect appetizer to impress your friends at your next gathering, a fantastic addition to your bento box for a satisfying lunch, or even a quick and easy dinner when you’re short on time. The creamy, spicy, and slightly sweet combination is a crowd-pleaser, guaranteed to leave everyone wanting more. Plus, let’s be honest, who can resist perfectly cooked shrimp coated in a luscious, flavorful sauce?

Serving Suggestions and Variations:

The possibilities are endless when it comes to serving this Ebi Chili Mayo! I personally love serving it over a bed of fluffy white rice, garnished with some chopped green onions and a sprinkle of sesame seeds. The rice soaks up all that delicious sauce, creating the perfect bite. You could also try serving it with crispy wonton wrappers for a fun and interactive appetizer. Imagine your guests dipping those crunchy wrappers into the creamy, spicy goodness – pure bliss!

But don’t stop there! Feel free to get creative and experiment with different variations. If you’re looking for a lighter option, try using Greek yogurt instead of mayonnaise. It will still provide that creamy texture, but with fewer calories. For an extra kick of heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce. And if you’re feeling adventurous, try adding some finely chopped mango or pineapple for a sweet and tangy twist. You can even use this sauce as a topping for tacos or as a spread for sandwiches – the only limit is your imagination!

Another great variation is to use different types of seafood. While this recipe is specifically for shrimp (Ebi in Japanese), you could easily substitute it with scallops, calamari, or even chicken. Just adjust the cooking time accordingly to ensure that the seafood is cooked through.

I truly believe that this Ebi Chili Mayo recipe is a winner. It’s a simple yet sophisticated dish that’s perfect for any occasion. It’s the kind of recipe that you’ll find yourself making again and again, and it’s sure to become a staple in your kitchen.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And don’t forget to share your experience with me! I’d love to hear how it turned out and what variations you tried. Tag me in your photos on social media, or leave a comment below. I can’t wait to see your creations!

Happy cooking, and enjoy your delicious Ebi Chili Mayo!