海老のマヨネーズ和え
Mayonnaise shrimp is very popular Chinese dish in Japan. In china, the taste and ingredient of Mayonnaise shrimp is totally different by the location such as Shanghai style, Sichuan style, and Southern style.
Since shrimp is coated in batter with potato starch, it has great crisp texture. The most common recipe is dress fried-shrimp with rich mayonnaise-based sauce.
There are many different types of sauce for Mayonnaise shrimp. All of the sauce base is mayonnaise.
One style is mixed with condensed milk and heavy cream, and seasoned with salt and pepper. Another style is mixed with ketchup and honey. My favorite style is the sauce mixed with sweet chili sauce.
I liked the sauce with sweet chili sauce because the taste of sauce is very rich and have a little spicy flavor. This type of sauce is very good to eat with rice and fit for drinking such as beer.
INGREDIENTS (2 people)
Cooked Shrimp 10-15
Potato starch/ cornstarch
Sauce type A
Mayonnaise 4tbs
Sweet chili sauce 1 1/2 – 2 tbs
Honey 1tbs
Rice vinegar 1/3 tsp
Lemmon juice 1tsp
Sauce type B
Mayonnaise 3tbs
Ketchup 2tsp
Honey 2tsp
Milk or heavy cream 1 1/2 tbs
Lemmon juice 1tsp
Sauce type C
Mayonnaise 4tbs
Condensed Milk 2tbs
Heavy cream 2tbs
Lemmon juice 1/2 tsp
Salt and Pepper
Let’s Start Cooking!
Shrimp with salt and knead lightly. This act takes fishy smell of shrimp
Paper dry and dredge with potato starch/corn starch
Put a generous amount of oil in a pan and fry shrimp
Take shrimp out from the pan, and leave shrimp on the paper towel to take out extra oil drop
Mix your favorite sauce and dress fried-shrimp with the sauce
Ready to serve!
