I use white leg shrimp. They were on special offer today - 98 yen per 100 g. Remove the skin, pour sake over, rub it in and let sit for 10 minutes.
Wash and then remove the moisture with paper towels. Prepare a bag with flour. Add the shrimp and cover with flour.
Pat off excess flour. Add plenty of vegetable oil (not listed) to a frying pan and cook both sides of the shrimp on low heat.
While the shrimp is cooking, put the ＊ ingredients into a large bowl (you'll be adding the shrimp later) and mix together.
Once the shrimp has finished cooking, add to the bowl and mix.
I made another version using salmon.
Story Behind this Recipe
Kids love mayonnaise shrimp. The recipe I used from a book was a bit heavy, so I added vinegar for a lighter version.
It takes some work, but if you devein the shrimp it reduces the smell. This is sweet because I made it for kids, but for adults you can reduce the sweetness and increase the soy sauce and oyster sauce. In Step 5 be sure to put the shrimp in the bowl. If you put the flavoring ingredients in the frying pan, it'll cause separation.