Have you ever heard of ebi-mayo ? When shrimp are lightly deep fried so crunchy, and then coated in a sweet-mayonnaise based sauce? It’s the stuff that you love as a kid. Well, on Kyounoryouri, I found a salmon version! So I had to make it.
Ingredients for 2:
- 250g of salmon fillet
- 1/2 a beaten egg
- salt, pepper
- potato starch (katakuriko)
- 5 tbs of mayonnaise
- 2 tbs of sugar
- 1/2 tbs of lemon juice
- cooking oil
1. De-skin, de-bone and cut up your salmon into bite sized pieces:
Place in a bowl and give it some salt & pepper:
Then the egg, and 2.5 tbs of potato starch:
Now in retrospect, I suspect what I should have done is to mix the egg in and then add the potato starch, instead of doing it at the same time. But it still turned out very crunchy! So no harm done there : P
Then coat each piece generously with potato starch:
2. Heat up 4 tbs of oil in a small frying pan, and then start lightly deep frying the salmon:
They should turn white-golden:
And set aside in a drip pan:
3. In a bowl, mix together the mayo, sugar, lemon juice, and add some salt & pepper. I went with one of the lighter organic mayonnaises I picked up at Whole Foods. I think you should gradually add in the sugar as well and adjust according to your taste.
And ready to serve!