I bought a 5 pound box of shrimp because it was on sale at the Japanese market. After I brought it home, I realized I had too much shrimp! I didn’t want to make the usual stuff and I remembered watching a cooking show where a Chinese chef made this Mayonnaise Shrimp dish. I’m glad I didn’t stick to the usual shrimp pasta or tempura, because this Mayonnaise Shrimp recipe was delicious! The sauce was light and sweet! The chef served this dish with spicy soup, but I made fried rice to go along with it.
1/2 lb large tiger shrimp (26/30)
salt and pepper to season
1 egg white
6 tablespoon potato starch
oil to fry
Sweet Lemon Mayonnaise Sauce
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 tablespoon milk or cream
Shredded Cabbage (Optional)
Makes 2 servings
Step 1: Combine the mayonnaise, lemon juice, sugar, and milk (cream) together. Mix well. Cover and refrigerate until needed.
Step 2: Remove the shell and tail from shrimp and devein. Butterfly (make a cut along the back), then lightly season with salt and pepper. Mix seasoned shrimp with egg white then roll in potato starch.
Step 3: Deep fry in 2 batches until the shrimp is a light golden color (about a minute and a half). When the batches are done, fry all the shrimp together once more for about a minute while stirring the oil with long chopsticks to let the steam (moisture) out.
Step 4: Place the fried shrimp over shredded cabbage (optional) and drizzle the sweet lemon mayonnaise sauce on top. Serve with fried rice.
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