12 shrimp/prawns, peeled and deveined
4-5 tbsp corn starch
3 tbsp Japanese mayonnaise
1 tbsp milk
2 tsp ketchup
2 tsp honey/sugar
Marinate peeled and deveined shrimp in sake for 2-3 minutes.
In a small deep pan, pour in oil that would cover maybe 1/3 of the shrimp width. (Ms. Soto said it should be about 1/4″ oil). Using medium heat to heat up the oil.
Dredge shrimp in the corn starch and fry in a pan. Cook each side for about 1-2 minutes or until golden brown.
Remove and transfer to a paper towel. Pat to remove excess oil.
Mix all the sauce ingredients together. Pour the sauce on the Ebi mayo and serve.