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
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
