Springy and Tender Deep Fried Shrimp With Mayonnaise

Name: Springy and Tender Deep Fried Shrimp With Mayonnaise
Yield: 2 servings
Cuisine: American
Ingredients: 12 Shrimp; 1 dash * Salt and pepper; 2 tsp * Sake; 1 tsp * Soy sauce; 1 the size of your pinky nail * Grated ginger; 1 dash * Egg white; 1 to 2 tablespoons Katakuriko; 3 tbsp ● Mayonnaise; 1 tbsp ● Ketchup; 1 tbsp ● Condensed milk; 1 dash ● Lemon juice (optional); 1 Oil for deep frying; 1 Vegetables to serve on the side; 1 tbsp Cashew nuts (chopped, optional)

cookpad.japan @cookpad_jp

I love shrimp with mayonnaise, so I wondered if I could make it at home. I learned the sauce recipe from a friend who works at a Japanese gastropub.

You can use a whole egg instead of just the egg white (using eggs whites would guarantee a crispier finish). Recipe by Muuny

I love shrimp with mayonnaise, so I wondered if I could make it at home. I learned the sauce recipe from a friend who works at a Japanese gastropub.

You can use a whole egg instead of just the egg white (using eggs whites would guarantee a crispier finish). Recipe by Muuny

cookpad.japan @cookpad_jp

I love shrimp with mayonnaise, so I wondered if I could make it at home. I learned the sauce recipe from a friend who works at a Japanese gastropub.

You can use a whole egg instead of just the egg white (using eggs whites would guarantee a crispier finish). Recipe by Muuny

I love shrimp with mayonnaise, so I wondered if I could make it at home. I learned the sauce recipe from a friend who works at a Japanese gastropub.

You can use a whole egg instead of just the egg white (using eggs whites would guarantee a crispier finish). Recipe by Muuny

Saved

Ingredients

2 servings

12Shrimp
1 dash* Salt and pepper
2 tsp* Sake
1 tsp* Soy sauce
1the size of your pinky nail * Grated ginger
1 dash* Egg white
1to 2 tablespoons Katakuriko
3 tbsp● Mayonnaise
1 tbsp● Ketchup
1 tbsp● Condensed milk
1 dash● Lemon juice (optional)
1Oil for deep frying
1Vegetables to serve on the side
1 tbspCashew nuts (chopped, optional)

Saved

Steps

1

If you are serving vegetables on the side, prep them before you start working on the shrimp. I used Black Tiger shrimp this time. Remove the heads, shells, and tails.
2

Cut into the back of each shrimp with a knife as shown.
3

De-vein, and butterfly the shrimp by cutting it almost all the way through and opening it up as shown (wash with water until clean, then pat dry with paper towels).
4

Combine the * ingredients with the shrimp and mix with your fingers.
5

Mix the ● ingredients together in a separate bowl to make the aurora sauce.
6

Add the katakuriko to the shrimp from Step 4, and mix well.
7

Deep fry the shrimps (hold the head and tail with your fingers when you drop them into the oil to make them curl up)
8

Mix the fried shrimp with the aurora sauce while still hot.
9

Transfer to a serving plate. Top with chopped cashew nuts and parsley if available.