Peel and de-vein the shrimp. Sprinkle sake, salt, and pepper.
Combine the sweet chili sauce, mayonnaise, and milk in a bowl and mix well.
Pat the shrimp dry with paper towels. Coat with katakuriko and shake off any excess. Deep fry in 355°F/180°C oil, and drain well.
Add the fried shrimp to the bowl from Step 2 and mix well. Done!
This is the Thai sweet chili sauce I used.
It's mild, rich, just a bit spicy, and delicious! It's not that spicy so my kids could eat it. (They're 5 and 6 years old.)
Story Behind this Recipe
I thought that I could make shrimp with mayonnaise easily using sweet chili sauce, so I tried it out. I adjusted the recipe to be simple and delicious using just a few ingredients.
The sweet chili sauce has umami, so only a few ingredients are needed to make this easy and delicious dish. I served the shrimp on a bed of mizuna greens, and they were also delicious on a bed of deep fried harusame glass noodles.