Potato - little bit bigger than your palm (I used a spring potato)
1/2 - included core area
Sakura ebi - cheap one is fine but without food coloring
about 1 tablespoon
Finely chopped ginger
about 1 teaspoon
Finely chopped garlic
about 3 slices of garlic
about 4 squeezes
less than 1 teaspoon
4 - 5 times drizzle over the frying pan
Coarsely ground black pepper
as you like
This is all you need to prepare for this recipe: Blanch the broccoli. We'll use the stems for a nice crunch.
Peel the broccoli stems with a slicer to the thickness of chopsticks.You do not need to boil these.
Peel the potato and cut into strips also to the thickness of chopsticks. You do not need to soak it in water.
Squeeze four portions of mayonnaise into a pan - about the size of a mayonnaise cap. Heat the mayonnaise over low-medium heat. Add garlic, ginger and sakura shrimps. As the mayonnaise heats, it will start separating.
Pan-fry with oil from the mayonnaise The eggs in the mayonnaise adds richness.
You can now add the broccoli stems and potatoes while the mayonnaise is still white.
This picture is at the stir-frying stage. Can you see the oil from mayonnaise?
When the potato become translucent, turn up the heat to medium. Add the broccoli clumps, and when the broccoli is cooked, add sugar and fry.
Fry until the dish is slightly browned. This is important. Fry until the mayonnaise starts to lose colour, become a fragrant brown.
Drizzle fish sauce to the edge of the pan. Adjust the saltiness using fish sauce. You could add quite a lot.
The saltiness from fish sauce depend on the brand. So taste as you add. Once you're satisfied, add coarsely ground black pepper and toss.
I recommend using lots of pepper - about three times more than usual.
Story Behind this Recipe
This is so yummy! Just try it!!
When you heat mayonnaise, it starts separating. The mayonnaise oil is for stir-frying and the egg is for richness. If you fry over high heat, this dish just smells like charcoal, so make sure to caramelize over low heat. Blanch the broccoli.