Main ingredients 🥩
shrimpmayonnaiselemonwasabibell pepperonioncarrotpineapplefloureggvinegarlettuce
Yeo Kyung-rae's Wasabi Mayo Shrimp
A fusion Chinese-style shrimp dish with wasabi added to cut through richness and enhance its sharp, bold flavor.
🙋 Recommended for
- ⭐ Those who find traditional mayo shrimp too rich and prefer a cleaner taste
- ⭐ People looking for a special dish to serve guests or for a home party
Ingredients needed 🛒2 servings
- shrimp 1 serving
- lettuce as needed
- mayonnaise 3 tablespoons
- sugar 3 tablespoons
- lemon juice from 1 lemon
- wasabi a little
- bell pepper a little
- onion a little
- carrot a little
- pineapple a little
- flour as needed
- egg 1
- water a little
- vinegar a little
- salt a little
Recipe 🍳
- Dice bell pepper, onion, carrot, and pineapple into 0.5 cm cubes.
- Clean the shrimp thoroughly and make deep slits along the back to help them maintain a round, plump shape when fried.
- In a bowl, mix flour with a little water, then gradually add egg liquid to create a smooth frying batter.
- Coat the cleaned shrimp evenly with the batter.
- Mix mayonnaise and sugar in roughly a 1:1 ratio, then add lemon juice, salt, vinegar, and wasabi to taste to make the wasabi mayo sauce.
- Fry the shrimp in preheated oil until crispy, then remove and drain off excess oil.
- Add the prepared sauce and diced vegetables to a pan and gently toss together before turning off the heat.
- Add the fried shrimp to the pan and quickly toss using residual heat until the sauce evenly coats the shrimp.
- Place clean lettuce on a plate, then top with the tossed shrimp to finish.
- Chop the vegetables and pineapple finely.
- Prepare shrimp by making slits on the back and coat them with flour and egg batter.
- Mix mayonnaise, sugar, lemon juice, and wasabi to prepare the sauce.
- Fry the shrimp until crisp.
- Toss the sauce, vegetables, and fried shrimp together quickly over residual heat to finish.
Cooking tips 💡
- Making deep cuts along the shrimp’s back helps them stay round and full when fried.
- Always mix the sauce with residual heat after turning off the stove—this prevents separation and maintains crispness.
- For a more tangy flavor, add a small amount of vinegar in addition to lemon juice.
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