Today we will show you how to make a light spin on a plant base of Japanese mayo “ebi”, fried vegan prawns coated in a spicy mayo sauce.
They are so crispy and flavorful – we are sure you will return for more!
Ivy Translated to “crabs” in Japanese, and Ivy Mayo Means “crabs with mayo”. This is a simple but irresistible starter.
And what makes it so good is its combination of Ivy Tempura fried with a spicy mayonnaise-based sauce.
To make our recipe vegan, we replaced the prawns (shrimp) with a clever herbal substitute: shiitake mushrooms.
Shiitake mushrooms have a meaty texture and a light taste, perfect for replacing prawns.
We separated the mushroom stalks from their hats and used them instead of shrimp for the vegan tempura father.
If you choose the thickest and most convoluted stems, they will look just like curly crabs. Super easy!
But if you feel particularly cunning, you can even cut out shapes of shrimp from the shiitake hats. You will only need a small knife and some extra time.
We’ll show you what they will look like in the recipe steps.
To give our vegan crabs a “fishy” flavor, we made two coatings: one with miso paste, garlic and lemon and one with starch and nori.
They are super easy to put together and will make your vegan “ebi” much tastier.
Tempura batter is the right choice for Ivy Mayo coating and frying.
This is a simple night that is made only of flour and carbonated water, but it will give a wonderfully crispy crust to the “crabs”.
And finally, Mayo Ivy sauce. This sweet-based Mayo-based sauce is what sets Ivy Mayo apart from the classic Abbey Tempura.
There are different ways to make this sauce; We used our vegan Sriracha mayonnaise.
This is a super light sauce made from mayo cashews without eggs and garlic srircha. It is low in fat and low in calories, a great alternative to regular Ivy Mayo sauce. You’ll love it!
Sounds good? Let’s make these Japanese “ebi” together with Mayo!
What is ebi mayo?
Ivy Mayo is a simple Japanese appetizer dish consisting of prawns (shrimp) coated in a light tempura-like batter, deep-fried in oil, then choked in a spicy Mayo sauce.
Is classic Mayo shrimp vegan?
The classic recipe for mayo shrimp is not vegan because it is prepared with prawns, usually tiger or king prawns, or shrimp.
Also, first fry the prawns and then coat with a mayonnaise-based sauce containing eggs.
Therefore, because ebi mayo contains both seafood and eggs, it is not suitable for those who suffer from a plant-based diet or with allergies to fish or eggs.
How do Ivy Japanese Japanese become vegan?
Ivy mayo Japanese can be made vegan by replacing prawns with a vegetable alternative and mayonnaise in egg-free mayo sauce.
For the shrimp, you can use store-bought vegan shrimp or choose succulent mushrooms, like shiitake or king oysters, artichoke hearts, palm hearts or plantains.
As for mayo, you can use vegan mayonnaise bought at the store, or make a healthier mayo sauce according to our low-fat mayo recipe.
Next, use the cashew mayo as a base for the ebi sauce.
How do vegan shrimp taste like fish?
If you want to make your vegan shrimp substitute taste like fish and seafood, you need to mix it or soak it with ingredients such as miso paste, nori seaweed flakes and lemon juice.
Both miso paste and nori give a powerful umami flavor to vegan crabs.
Nori, in particular, with its salty and salty taste, can add a seafood flavor to many vegan recipes.
Finally, lemon is usually dripped on fish, and its acidity helps balance the flavors.
What night is it used to fry shrimp in Ivy Mayo?
A light and crunchy tempura batter is the best batter for frying shrimp in this ebi Mayo recipe.
Tempura batter is a simple blend of flour, salt and sparkling water as cold as ice.
This will make your vegan ebi Mayo coating super crispy and light.
Is Ivy Mayo like Ivy Tempura?
Both ivy mayo and ivy tempura are Japanese entrees prepared with battered and fried crabs (ebi).
Both recipes use a batter made from flour and carbonated water, called a tempura batter, but in ebi mayo, the fried prawns are also discounted in a mayo-based sauce.
What sauce do you use in Mayo Shrimp?
The sauce used in Mayo Japanese shrimp ebi is a sweet and sour sauce based on mayonnaise.
It usually consists of mayonnaise mixed with sugar, vinegar and salty sauce like ketchup, soy sauce or hot sauce.
To make our ivory mayo sauce vegan, we replaced the regular mayo with our eggless cashew mayo, which is super easy to make at home.
Next, we mixed it with sriracha sauce which is sweet, sour and spicy.
How to serve Mayo Avi Tempura?
You can eat Ivy Mayo on its own or serve it on a bed of crispy grated cabbage, which often accompanies this dish in restaurants.
Another way to use mayo shrimp is as a filling for sushi rolls or as an addition to rice or soba noodle dishes.
Let them try our vegan crunchy roll sushi instead of tofu, or add them to this Japanese garlic rice.