Gluten Free Ebi Mayo Prawns

I love Gluten Free Ebi Mayo Prawns. One of my favourite restaurants serve Ebi May Praws on their menu but they are pretty expensive so I decided to figure out how to make them at home. I was delighted to find the recipe on line and to see that with a simple substitution, can be made gluten free.  Just be sure to use regular mayo that is gluten free, not Japanese mayo which does contains gluten!
I made these for the first time the other night for a party I was hosting.  By the time I had put them down and returned a few minutes later with another appetizer, they were gone.  Apparently, they were good!

I recommend using large prawns – the photo above shows smaller prawns but I think the meatiness of a larger prawn lends well to the weight of the crispy crust and sauce.  These gluten free Ebi Mayo Prawns can be served with tooth picks (smaller prawns), or a fork depending on the size.

Ingredients
  • 12 ebi (shrimp or prawns), peeled and deveined / or pre-cooked.
  • About a half cup of Japanese sake
  • 5 tbsp or more of corn starch
  • Cooking oil (I used olive oil as it’s healthier)
Ebi Mayo Sauce:
  • 3 tbsp gluten free mayonnaise (do not use Japanese mayo)
  • 1 tbsp milk
  • 2 tsp Ketchup
  • 2 tsp honey
  • Squeeze of lemon


Preparation:
Marinate peeled and deveined shrimp in sake for at least one hour.
Prepare Sauce:
Combine mayo, ketchup, honey, milk and a squeeze of lemon.  Place in fridge until ready to use.
To finish the Prawns:
  1. Drain and then toss in corn starch to fully coat.
  2. Fry approx half of the prawns in pan with about 1/4″ oil until cooked and golden brown (about 2 mins per side). Remove and transfer to paper towel. Pat to remove excess oil.  Repeat with remaining prawns until done.
  3. Toss prawns in enough sauce mixture to lightly coat.
Serve hot and enjoy!!!