Beer-Battered Shrimp with Japanese Mayo Sauce

Learn how to make ebi mayo in about 30 minutes with medium-to-large shrimp, a crisp beer batter, and a homemade mayonnaise sauce. Garlic, paprika, lemon or lime juice, and soy sauce add extra depth to this popular Japanese-Chinese style appetizer.IngredientsBatter- 70 g cake flour- 1 tablespoon rice flour or cornstarch- ½ teaspoon baking powder- 1 pinch salt and pepper- 100 ml very cold lager beer or soda waterMayonnaise Sauce- 4 tablespoons Japanese mayonnaise- 1 tablespoon sweetened condensed milk- 1 teaspoon tomato ketchup- 1 teaspoon rice vinegar- ½ teaspoon Japanese soy sauce- ½ teaspoon fresh lemon or lime juice- ½ teaspoon paprika powderEbi Mayo- 250 g medium-to-large shrimp, peeled and deveined- 1 teaspoon cornstarch, for cleaning- 2 pinches salt, for cleaning- 3 tablespoons cornstarch or potato starch- 2 garlic cloves- Neutral cooking oil, for frying- Dried parsley, for garnish