Back to the food…. I think this dish goes by many different names at various restaurants…but the dish is the same. The most common name is Mayo Shrimp. I’ve also heard of Salad Shrimp and my brother has a longer name for it “Shrimp with Sweet Creamy Sauce”. In some Chinese restaurants, they even add candied walnut to the shrimp “salad”, thus making it “Honey Walnut Shrimp”.
Here’s the recipe of the Mayo Shrimp my brother found online to which I made some changes to the sauce part. My brother told me that the sauce was too sweet and suggested to reduce the condensed milk. Since I was only making 1/2 Lb of shrimp, I modified the sauce to accommodate to the amount of shrimp I have.
MAYO SHRIMP RECIPE
Part A (Fried Shrimp):
- 1/2 Lb Shrimp, Peeled & Deveined
- 1 Large Egg White
- 1/4 Cup Corn Flour
- 1/8 Tsp Baking Soda
- 1/8 Tsp Salt
- 1/3 Cup + 1 Tsp Oil
- 2 Tbsp Mayonnaise
- 1-1/2 Tbsp Condensed Milk
- 2 Tsp Lemon Juice
Mix egg white, corn flour, baking soda, salt and 1 tsp oil in a bowl until you get a smooth paste. Pat dry the shrimp and mix them into the paste/batter. Make sure shrimp is well coated with the batter.
Heat 1/3 cup oil in a small pan over medium heat and slowly drop the nicely coated shrimp one at a time into the hot oil. You do want to make sure the oil is at least 1/2” deep. Add more oil if your pan is bigger. Do not overcrowd the pan with the shrimp. Fry the first side of the shrimp until it’s golden brown before flipping them over to fry the second side. This shouldn’t take too long as the shrimp cooks very quickly.
While the shrimp is cooking, prepare the sauce part by mixing Part B in a bowl until well combined. Set it aside. Remove fried shrimp, drain oil and place them in a bowl. Pour sauce over the shrimp and coat well before transferring onto a serving platter. Serve immediately with some white rice. You could also place the sauce on the side instead of coating the shrimp in them!
June's Notes: If you like coconut, check out my current favorite version of Mayo Shrimp here.