Shrimp in Chili-Mayonnaise Sauce

Name: Shrimp in Chili-Mayonnaise Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 10 shrimp Black tiger shrimp; 3 tbsp Katakuriko; 3 tbsp Vegetable oil; 2 tbsp Chili sauce; 3 heaping tablespoons Mayonnaise; 1 dash Pepper; 5 leaves Sangchu Korean Lettuce; 4 Cherry tomatoes

cookpad.japan @cookpad_jp

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.

-When shelling the shrimp, crushing the tail several times with your finger will allow you to cleanly shell them all the way to the tail.
-Thoroughly coating the shrimp in katakuriko and fragrantly cooking the breading in lots of oil will yield a rich and delicious shrimp and mayo dish without having to deep fry. Recipe by ryueru

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.

cookpad.japan @cookpad_jp

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.

Saved

Ingredients

2 servings

10shrimp Black tiger shrimp
3 tbspKatakuriko
3 tbspVegetable oil
2 tbspChili sauce
3heaping tablespoons Mayonnaise
1 dashPepper
5leaves Sangchu Korean Lettuce
4Cherry tomatoes

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Steps

1

Shell the shrimp, remove the digestive tracts (they will come out if you use a toothpick to pull it out while holding the tail and twirling then wipe dry with a paper towel).
2

Put the katakuriko into a plastic bag, add the shrimp, and coat the shrimp by rubbing it in the bag.
3

Add half of the vegetable oil to a frying pan (1.5 tablespoons), and cook the shrimp over medium heat.
4

Once the side of the shrimp touching the pan has changed color, flip over, add in the remaining vegetable oil (1.5 tablespoons) and cook.
5

Once the surface of the shrimp smells aromatic, reduce to medium heat.
6

Put the chili sauce, mayonnaise, and pepper into a deep bowl, and mix well.
7

Coat Step 5 with Step 6.
8

Quickly coat the shrimp with Step 6 while taking care not to remove the breading, and turn off the heat.
9

Drain the water, place the sangchu Korean lettuce cut up into easy-to-eat sizes onto a plate, arrange the shrimp from Step 8 on top, garnish with tomatoes, and it is done.