I'll share my recipe, if you'll share yours, October 5, 2011

12 years ago

I thought this looked interesting, but haven't tried it yet.

Ebi Mayo Recipe (Japanese Fried Shrimp)

by katerina (blog)

In the last five years, Vancouver has been infiltrated by these fabulous little Japanese pubs called izakayas. They serve sake, cold beer, and a combination of fried and raw food. Izakayas are loud, vibrant, and very casual; when you walk in you feel instantly at home as you are greeted by an enthusiastic chorus in Japanese. Ebi Mayo is a fried shrimp recipe, and an izakaya specialty.

Yes, this recipe does call for topping fried shrimp with a mayonnaise and ketchup mixture. Yes that really is how they make it, and no it isn't health food. However, this is a fun and easy appetizer recipe that can easily be a conversation piece for your next party. Serve with cold beer.

(serves 2)

200 grams fresh prawns or shrimp

3 tablespoons white wine or sake

2 tablespoons corn starch

1/4 cup canola oil

2 teaspoons ketchup

3 tablespoons Japanese mayonnaise ( or 3 tablespoons regular + 1 teaspoon honey)

2 teaspoons honey

1 green onion, sliced very very thinly

De-vein and shell the prawns. Toss with the sake or wine and refrigerate for 30 minutes.

In the meantime, stir together the ketchup, mayo and honey. Cover and refrigerate until needed. Drain the wine or sake.

Heat a skillet to medium high heat. Toss the shrimp with the corn starch. Add oil to skillet and when it shimmers add shrimp. Fry on all sides until very crispy and cooked through.

Transfer the shrimp to a paper towel. Wipe out the skillet and add the shrimp back on low heat. Toss with the sauce and cook, tossing regularly, for one minute. Sprinkle with green onion and serve.

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Comments (2)

Jasdip
12 years ago
Hi Lucky!!

Chicken with Mushrooms and Marsala (Tyler Florence)
The picture looks delicious and the reviews were also good.

3-pound whole free-range chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 stick unsalted butter, room temperature
2 garlic cloves, peeled and minced
1/2 bunch fresh thyme sprigs (about 8 sprigs)
2 cups button mushrooms, halved
2 shallots, diced
1 1/2 cups sweet Marsala wine
1 cup chicken broth
1/2 stick unsalted butter, cut into cubes
2 cups penne pasta

Rinse the chicken pieces with cool water, then pat dry with paper towels. Season the chicken pieces well with salt and pepper.

In a large roasting pan heat a 3-count of olive oil (about 3 tablespoons) over medium heat. Add chicken and brown in hot oil about 10 minutes, until golden all over, turning pieces occasionally to brown on both sides.

Remove chicken from pan and set aside on a plate tented with aluminum foil.

Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized.

Deglaze the pan with Marsala and chicken broth, scraping the brown bits off the bottom of the pan with a wooden spoon.

Nestle the chicken back in the pan, making sure each piece has good contact with the bottom of the pan. Top each chicken piece with butter.

Cover the pan, leaving lid slightly askew. Cook over medium-low heat for 30 minutes until chicken is cooked through (180 degrees F), basting the chicken with the pan juices periodically.

Meanwhile, in a large pot of boiling salted water, cook penne pasta according to package directions; drain. Season the chicken with salt and pepper. Serve with hot penne.
Marilyn Sue McClintock
12 years ago
Festive Chicken Salad

1 - 8 1/4 ounce can of crushed pineapple, undrained
1 - 8 ounce container of soft cream cheese
2 cups chopped cooked chicken
1 8 ounce can water chestnuts, drained, sliced
1/2 cup celery slices
1/2 cup slivered almonds, toasted
1/2 cup green onion slices
1/4 teaspoon salt
Dash of pepper
4 medium tomatoes
Lettuce

Drain Pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, salt and pepper: mix lightly. Chill. Cut each tomato into six wedges, almost to stem end. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce lined plates. 4 servings.

Variations

Omit tomatoes, serve salad over honeydew or cantaloupe, wedges or in lettuce cups.

Substitute chopped pecans for almonds.

From the Philadelphia Cream Cheese Kraft Cookbook

Sue
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I'll share my recipe, if you'll share yours, October 5, 2011

Comments (2)

Jasdip

Marilyn Sue McClintock

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