Ebi Mayo – Prawn with Japanese Mayo Sauce

Ingredients

• Main Ingredients:
• 8-10 Banana (or Tiger) prawns
• 1 clove garlic, finely chopped
• An equal amount of ginger, finely chopped
• 1 spring onion, cut into 5cm (2-inch) lengths
• 1.5 tbsp Kewpie mayonnaise
• 1 tbsp sesame oil
• A pinch of salt
• A pinch of black pepper
• 1/3 tsp raw sugar
• For the Marinade:
• 1 tsp Japanese rice cooking wine
• A pinch of salt
• ½ tsp sesame oil
• 1 tsp corn flour

Method

1. In a bowl, combine all the marinade ingredients and mix well.
2. Peel the prawns, make a shallow cut along the back to butterfly them, and remove the vein.
3. Pat the prawns dry with a paper towel and place them in the marinade, gently massaging to coat evenly.
4. Cut the spring onion into 5cm (2-inch) diagonal slices. Finely chop the garlic and ginger.
5. Heat a frypan over high heat and add sesame oil. Stir-fry the spring onion.
6. Add the marinated prawns to the pan, season with salt and black pepper, and stir-fry. Then, add the chopped garlic and ginger and continue to stir-fry until the prawns are cooked through.
7. Turn off the heat, add mayonnaise and sugar, and toss everything together until well coated.

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G
• LEE KUM KEE - LKK BLACK SESAME OIL 207ML