Baek Jong-won's Cream Shrimp

Name: Baek Jong-won's Cream Shrimp
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 200g shrimp; 1 cup frying mix; 2/3 cup water; 4 tbsp mayonnaise; 2 tbsp brown sugar; 1 tbsp vinegar; A little lemon juice; A little lettuce; Cooking oil, as needed

An ultra-simple cream shrimp recipe that achieves a luxurious, Chinese restaurant-style flavor using only mayonnaise, sugar, and vinegar, without any fresh cream.

Recommended for

Those who want to easily enjoy a luxurious Chinese restaurant-style cream shrimp at home without fresh cream.
Those who enjoy the sweet and sour, creamy sauce made from a combination of mayonnaise, sugar, and vinegar.
Those looking for an easy shrimp dish that's perfect as an impressive dish for guests or as a beer snack.

15 min Difficulty Easy drinking snack

Main ingredients

ShrimpFrying mixMayonnaiseVinegarLemonLettuce

Ingredients needed 1 servings

200g shrimp
1 cup frying mix
2/3 cup water
4 tbsp mayonnaise
2 tbsp brown sugar

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1 tbsp vinegar

A little lemon juice

A little lettuce

Cooking oil, as needed

Recipe

Remove the head from the shrimp, peel them, remove the water sacs (water guns) from the tail end, and devein the back with a toothpick.
In a deep bowl, combine 1 cup of frying mix and 2/3 cup of water, mixing well to create a slightly thick batter.
Dip the prepared shrimp into the batter, ensuring they are evenly coated.
When the preheated cooking oil is at the right temperature (test by dropping a bit of batter; it should float up in 3 seconds), carefully add the shrimp and fry until golden brown.
For a crispier texture, remove the shrimp, let them cool slightly, then increase the oil temperature and fry them once more until golden and crispy.
In a pan, combine 4 tbsp mayonnaise, 2 tbsp brown sugar, and 1 tbsp vinegar. Slowly stir over 'extremely low heat' until the sugar dissolves to make the sauce.
Once the sauce becomes transparent and gently simmers, turn off the heat or keep it on very low, add the fried shrimp, and toss quickly to coat.
Optionally, add a little lemon juice for extra freshness, and serve attractively on a plate lined with lettuce.

Clean and prepare the shrimp, then mix frying mix and water to make a thick batter.
Coat the shrimp in the batter and fry them twice until crispy.
Over very low heat, melt mayonnaise, sugar, and vinegar to create a sauce, then quickly toss the fried shrimp in it.

Cooking tips

If the mayonnaise sauce is heated over high heat, it will separate and completely dissolve. Therefore, it must be cooked over the lowest possible heat.
Frying the shrimp once, letting them cool slightly, and then frying them again allows the internal moisture to evaporate, maintaining a much crispier texture for a longer time.
Properly removing the water sacs (water guns) from the shrimp tails and the veins from the back prevents oil splattering during frying and reduces any bitter taste.
Adding a little more lemon juice at the end or serving with crisp lettuce on the plate further enhances the refreshing taste and aroma characteristic of Chinese restaurant cream shrimp.