A delightful dish inspired by a popular Chinese-influenced recipe, ebimayo or deep-fried shrimp in mayonnaise sauce. This takes full advantage of light soy milk curd made with apple cider vinegar, softly rich tamago no moto egg yolk emulsion, and fresh tomato. Zucchini and shrimp are sauteed for a quick fix, and mixed with the sauce. Yes, making the soy milk curd and egg yolk emulsion takes extra time, and so does cleaning shrimp with potato starch, but you will not regret it with the pleasant result.
212 calories (1/2 of recipe); 18.0 g protein; 11.9 g fat; 6.7 g carbohydrate; 5.6 g net carbs; 206 mg sodium; 148 mg cholesterol; 1.1 g fiber
<Ingredients>
150 g shrimp (12 shelled medium shrimp, cleaned with potato starch; 144 g in photo)
1/3 (80-100 g) zucchini (104 g in photo)
1/2 roma tomato (55 g in photo)
60 g soy milk curd (see ingredients below)
1 1/3 tbsp (4 tsp) tamago no moto egg yolk emulsion
1 tsp shiokoji salted rice malt
1/4 tsp karashi Japanese mustard powder
1 tsp oil (to saute zucchini, shrimp and tomato)
For soy milk curd
150 cc additive-free tonyu soy milk
1 2/3 tbsp apple cider vinegar
<Directions>
1.
90 minutes (or hours) before the main cooking process, make tonyu curd by mixing soy milk and apple cider vinegar and draining through tea strainer (in fridge; can be done overnight from the day before).
2.
In a mixing bowl, place soy milk curd, add egg yolk emulsion and shiokoji, and mix well.
Add karashi powder, and mix well.
Set aside.
3.
Rangiri diagonally cut zucchini, and grate tomato (discard skin or save for making stock).
4.
In frying pan, heat oil, and saute zucchini on medium heat.
Flip to cook at least the two large surfaces of each piece.
5.
Move zucchini to one side, add tomato on empty side, and saute.
6.
When tomato no longer looks watery, add shrimp on the zucchini side and saute, flipping a few times to ensure shrimp is cooked through (turns opaque and pink on surface).
When shrimp is done, mix with tomato, and blend well.
7.
Add to soy milk curd mixture, and mix well.
Ready to serve.
<Notes>
（Last updated: January 5, 2018)
212 calories (1/2 of recipe); 18.0 g protein; 11.9 g fat; 6.7 g carbohydrate; 5.6 g net carbs; 206 mg sodium; 148 mg cholesterol; 1.1 g fiber
<Ingredients>
150 g shrimp (12 shelled medium shrimp, cleaned with potato starch; 144 g in photo)
1/3 (80-100 g) zucchini (104 g in photo)
1/2 roma tomato (55 g in photo)
60 g soy milk curd (see ingredients below)
1 1/3 tbsp (4 tsp) tamago no moto egg yolk emulsion
1 tsp shiokoji salted rice malt
1/4 tsp karashi Japanese mustard powder
1 tsp oil (to saute zucchini, shrimp and tomato)
For soy milk curd
1 2/3 tbsp apple cider vinegar
<Directions>
1.
90 minutes (or hours) before the main cooking process, make tonyu curd by mixing soy milk and apple cider vinegar and draining through tea strainer (in fridge; can be done overnight from the day before).
2.
In a mixing bowl, place soy milk curd, add egg yolk emulsion and shiokoji, and mix well.
3.
Rangiri diagonally cut zucchini, and grate tomato (discard skin or save for making stock).
4.
In frying pan, heat oil, and saute zucchini on medium heat.
Flip to cook at least the two large surfaces of each piece.
5.
Move zucchini to one side, add tomato on empty side, and saute.
6.
When tomato no longer looks watery, add shrimp on the zucchini side and saute, flipping a few times to ensure shrimp is cooked through (turns opaque and pink on surface).
7.
Add to soy milk curd mixture, and mix well.
<Notes>
- If using headless frozen shrimp (such as easy-peel shrimp), make sure to desalinate them by thawing in salted water.
- Any veggie in season, ideally with a succulent or starchy texture, pairs well with shrimp. For example, asparagus, peas, kogomi or seiyo meshida lady fern fiddleheads, fava beans, green beans, broccoli (stems!), cucumber and avocado are great for spring and summer; kabocha pumpkin, yams, and satsumaimo sweet potatoes for fall; and renkon lotus root and kabu turnips for winter.
- The sauce is also great with scallops (with green beans in photo at right).
- No soy milk or egg yolk emulsion? Yogurt and mayonnaise would result in something similar (but with more sodium and sourness).
- "Additive-free" for tonyu soy milk means no sugar, sodium or flavor is added. It's made of soybeans and water only, and the sodium content per US cup (approx. 240 cc) is in single digits, if any.
- Ebimayo's sauce is typically made with mayonnaise and ketchup. Other common ingredients added according to individual preferences include fresh cream, condensed milk, milk, yogurt, lemon juice, Tabasco, chili paste or sauce, garlic, sugar and honey.
（Last updated: January 5, 2018)
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