• Ebichiri and ebimayo (Adam Liaw)Source: Adam Liaw

Ebi means prawn in Japanese, and 'ebichiri' is a popular local dish of prawns stir-fried in chilli sauce; 'ebimayo' is prawns sautéed in an umami-rich Japanese mayonnaise-based sauce.

Serves
4

Preparation

25min

Cooking

10min

Skill level

Easy
By
Average: 4.6 (7 votes)
Yum

Ingredients

  • 600 g raw, peeled and deveined extra - large green King prawns
  • pinch of bicarbonate of soda
  • 1 egg white
  • ¼ tsp salt
  • 3 tbsp cornstarch
  • vegetable oil, for deep frying
  • aonori (green seaweed flakes), to serve
  • lemon wedges, to serve

Chilli sauce

  • 2 tbsp vegetable oil
  • 1 cm piece ginger, finely minced
  • 2 garlic cloves, finely minced
  • ½ brown onion, finely minced
  • 60 ml (¼ cup) tomato sauce
  • 1 tbsp chilli bean paste (tobanjan, doubanjiang)
  • 2 tsp sugar
  • 2 tsp rice vinegar
  • 1 tbsp Shaoxing wine
  • salt, to season
  • 185 ml (¾ cup) chicken stock, or water
  • 1 tsp cornstarch, mixed in 60 ml (¼ cup) cold water

Mayonnaise sauce

  • ½ cup Japanese mayonnaise
  • 2 tbsp milk
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 2 tsp rice vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Serves 4 as part of a meal

  1. For the chilli sauce, combine all the ingredients in a bowl except the cornstarch mixture.
  2. For the mayonnaise sauce, combine all the ingredients in a bowl.
  3. Place the prawns in a bowl, add the bicarbonate of soda, egg white and salt and mix well. Add the cornstarch and toss to coat.
  4. Heat the oil for deep frying in a large wok to around 165˚C. Fry the prawns for about 3 minutes or until just cooked through and crisp. Remove and set aside on a wire rack over a tray.
  5. Pour the oil out of the wok and add the chilli sauce mixture. Bring to a simmer, then add half the prawns and toss to combine. Add enough of the cornstarch mixture to thicken the sauce, then transfer to one side of your serving plate.
  6. Wipe out the wok, then add the mayonnaise and the remaining prawns and toss over medium high heat to coat. Transfer to the other side of the serving plate. Serve with a sprinkle of aonori and lemon wedges.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.