Wednesday, June 9, 2010

Shrimp Mayo (II)

Husband and I love Mayo Shrimp and I’ve made it once before. We recently ordered take out from a restaurant near our place and just couldn’t resist what we saw on the menu; Jumbo Shrimp Mayo. Just had to order it!

The Shrimp Mayo was slightly different from what’ve we’ve had before but it was still good. I recognized immediately that they used coconut milk in the sauce. Mmmm….

So, a few weeks later I attempted to recreate what we had  I tweaked the recipe I used before and was pleased with the result. It tasted like our take out dinner the other day!




Part A (Fried Shrimp):

  • 1/2 Lb Shrimp, Peeled & Deveined
  • 1 Large Egg White
  • 1/4 Cup Corn Flour
  • 1/4 Tsp Baking Soda
  • 1/8 Tsp Salt
  • 1/3 Cup + 1 Tsp Oil

Part B (Sauce):

  • 2 Tbsp Mayonnaise
  • 2 Tbsp Condensed Milk
  • 1-1/2 Tbsp Coconut 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!


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