Fried Shrimp with Mayonnaise
A Chinese side dish made with deep-fried shrimp and a rich flavored sauce. A crowd pleaser at Japanese izakaya pubs.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 8 shrimp (heads removed/in shells) (250 g)
- 1/5 tsp salt
- Pepper, a pinch
- 1/2 egg white
- 1 1/2 tbsp potato starch
- 3 tbsp mayonnaise
- 1 1/2 tbsp plain yogurt (unsweetened)
- 1/2 tsp sugar
- Salt, to taste
- Pepper, to taste
- Your preferred type of lettuce, as needed
- Vegetable oil
Peel the shrimp and cut a slit along their backs, deep enough to penetrate halfway through the shrimp. Spreading open the backs of the shrimp helps them cook through more quickly, as well as making them more substantial.
If the shrimp have not been deveined, use the tip of a knife to remove the dark "vein" down the back of each shrimp, then rinse and wipe off any excess moisture.
Place the shrimp in a bowl, then add the ingredients for [A] in the order listed, and mix together. Continue to mix until any clumps of dry powder are gone.
Fill a frying pan with enough vegetable oil to make a layer 2.5 cm deep and heat it to 170 °C over medium heat. Carefully add the shrimp, one by one, and fry for 2-3 min.
An easy way to check if the oil is at about 170 °C: Dampen and wipe dry a pair of cooking chopsticks, then dip them into the oil. If a steady stream of small bubbles forms at the tips, the oil is at about 170 °C.
Once the batter has set, turn the shrimp over while frying, and continue to fry until crisp, then remove and drain the oil.
In a bowl, mix together the ingredients for the [mayonnaise sauce].
When the fried shrimp have cooled enough to safely handle, place them in the mayonnaise sauce and coat.
Serve the shrimp on a bed of lettuce torn into bite-sized pieces.