Mayonnaise Shrimp

A Chinese-inspired dish made with deep-fried shrimp and a rich mayonnaise sauce. A crowd pleaser at Japanese izakaya pubs, it's sure to be a hit with your guests as well!

Mayonnaise Shrimp
Photographed by Takeshi Noguchi

Recipe by
Masako Kono






Calorie count is per serving.

Ingredients (Serves 2)

  • 8 shrimp (shells on; heads removed) (250 g)
  • [A]

    • 1/5 tsp salt
    • A pinch of pepper
    • 1/2 egg white
    • 1 1/2 tbsp potato starch
  • [Mayonnaise sauce]

    • 3 tbsp mayonnaise
    • 1 1/2 tbsp plain yogurt (unsweetened)
    • 1/2 tsp sugar
    • Salt, to taste
    • Pepper, to taste
  • Lettuce

    *Any type you prefer.

  • Vegetable oil



Peel the shrimp and cut a slit along their backs deep enough to penetrate halfway through the shrimp.


Cutting the backs of the shrimp helps them cook through more quickly, and also makes them appear bigger.


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 vegetable oil to a height of 2.5 cm and place over medium heat to 170 °C. Carefully add the shrimp, one by one, and fry for 2-3 minutes.


An easy way to check if the oil is at about 170 °C is to dampen and wipe dry a pair of cooking chopsticks, and dip them into the oil. The oil is at about 170 °C when a steady stream of small bubbles form at the tips.


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 handle safely, coat them in the [Mayonnaise sauce].


Serve the shrimp on a bed of lettuce torn into bite-sized pieces.