Shrimp with Pineapple

Name: Shrimp with Pineapple
Total time: 3600 s
Ingredients: 8 oz (about 225 grams) large shrimp, peeled and deveined; 1 can pineapple chunks, drained and cut into pieces (or use fresh pineapple); as needed Potato starch or cornstarch,; 1 little egg yolk; 1 pinch salt; 1 little mayonnaise; 1 little cornstarch; 1 cup mayonnaise (about 240 grams); Juice of 1/2 lemon

廚房探險家凱西 @cook_6828508

Tips:

1. For best results, heat the mayonnaise in a preheated pan until it melts, then quickly toss in the shrimp and pineapple. This helps the mayonnaise coat everything evenly and gives a more unified flavor.

2. Make a shallow cut along the back of each shrimp before frying. This keeps the shrimp from curling up and shrinking.

3. The original recipe calls for briefly frying the pineapple, but I skip this step to avoid excess oil and splattering.

4. Fresh pineapple is much better than canned—its flavor and aroma make a big difference.

5. If using American mayonnaise, add a little sugar to mimic the sweeter Taiwanese-style mayonnaise.

Tips:

2. Make a shallow cut along the back of each shrimp before frying. This keeps the shrimp from curling up and shrinking.

3. The original recipe calls for briefly frying the pineapple, but I skip this step to avoid excess oil and splattering.

4. Fresh pineapple is much better than canned—its flavor and aroma make a big difference.

5. If using American mayonnaise, add a little sugar to mimic the sweeter Taiwanese-style mayonnaise.

廚房探險家凱西 @cook_6828508

Tips:

2. Make a shallow cut along the back of each shrimp before frying. This keeps the shrimp from curling up and shrinking.

3. The original recipe calls for briefly frying the pineapple, but I skip this step to avoid excess oil and splattering.

4. Fresh pineapple is much better than canned—its flavor and aroma make a big difference.

5. If using American mayonnaise, add a little sugar to mimic the sweeter Taiwanese-style mayonnaise.

Tips:

2. Make a shallow cut along the back of each shrimp before frying. This keeps the shrimp from curling up and shrinking.

3. The original recipe calls for briefly frying the pineapple, but I skip this step to avoid excess oil and splattering.

4. Fresh pineapple is much better than canned—its flavor and aroma make a big difference.

5. If using American mayonnaise, add a little sugar to mimic the sweeter Taiwanese-style mayonnaise.

Saved

Ingredients

60 minutes

Ingredients to prepare
8 oz(about 225 grams) large shrimp, peeled and deveined
1 canpineapple chunks, drained and cut into pieces (or use fresh pineapple)
as neededPotato starch or cornstarch,
Shrimp marinade
1little egg yolk
1 pinchsalt
1little mayonnaise
1little cornstarch
Seasonings
1 cupmayonnaise (about 240 grams)
Juice of 1/2 lemon

Saved

Steps

60 minutes

1

1. Make a shallow cut along the back of each shrimp. Marinate the shrimp with the marinade ingredients for 10 minutes.
2

2. Lightly coat the shrimp with potato starch or cornstarch, gently shake off the excess, and fry in preheated oil over medium heat for about 1 minute. Remove the shrimp. Increase the heat to high for a few seconds, then return the shrimp to the oil and fry for another 5-6 seconds. Remove and drain on paper towels.
3

3. In a separate pan, heat until just warm, then turn off the heat. Add the mayonnaise and lemon juice, stirring until smooth. Add the fried shrimp and pineapple chunks, and gently toss to coat evenly.
4