Japanese Shrimp with Mayo
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Hong Kong-born chef Chou Yuanji came up with this in Japan by adding mayonnaise to a Cantonese shrimp dish, and it now shows up at Chinese restaurants, izakaya and in convenience-store bento.
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Shrimp in a thin egg-and-starch coating are fried, then rolled quickly through a sweetish sauce of mayonnaise, condensed milk and lemon juice.
Ingredients
Instructions
- 1
Remove the digestive vein from 300g of shrimp with a toothpick, then pat each piece very dry.
Spread them out briefly so surface moisture evaporates, because wet shrimp make the coating slide off during frying.
- 2
Beat 1 egg, add 3 teaspoons of cornstarch, and mix until no dry lumps remain.
Coat the shrimp in a thin layer, then shake off heavy clumps so the crust fries crisp instead of turning doughy.
- 3
Pour 500ml of cooking oil into a deep pot and heat it over medium heat to 170C.
When a tiny drop of batter rises quickly, add only 3 to 4 shrimp at a time to keep the oil hot.
- 4
Fry the shrimp for 2 to 3 minutes, lifting them out when the outside is golden and firm.
Do not leave them in longer than needed, because overcooked shrimp become tough instead of springy.
- 5
Stir 4 teaspoons mayonnaise, 2 teaspoons condensed milk, and 1 teaspoon lemon juice until smooth and glossy.
- 6
Drain excess oil from the fried shrimp, then add them to the sauce while still warm.
Toss quickly for only 20 to 30 seconds, just until coated, and serve immediately while the crust remains crisp.
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