Baek Jong-won's Cream Shrimp

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.

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.