Shrimp and Mayonnaise with Broccoli

Shrimp and Mayonnaise with Broccoli

Broccoli tastes delicious when it's covered in this sauce. The light and airy coating on the crisp shrimp give this dish an authentic finish!

Ingredients: Large servings for 2-3 people

25 (31-40 size, about 250g de-shelled)
a small amount
a small amount
☆Grated ginger
1 teaspoon
2 tablespoons
1 head
★Mayonnaise (low calorie type)
4 tablespoons
★Tomato ketchup
1 1/2 tablespoons
★Condensed milk
2 tablespoons
1 tablespoon
★Lemon juice
1/2 teaspoon
★Soy sauce
1/2 teaspoon
★Chicken stock powder
1/2 teaspoon
Egg white
a pinch
2 tablespoons


1. Shell the shrimp and remove the digestive tract, rub with katakuriko (not listed). Rinse and drain. Mix the ingredients marked with ☆ and rub into the shrimp.
2. Break the broccoli up into easy-to-eat florets. In a saucepan, boil water, add a bit of salt (not listed) and boil the broccoli to your desired hardness.
3. After boiling the broccoli, run the florets under water to preserve their color, and tightly squeeze out the water.
4. Pat dry the shrimp with paper towel.
5. Mix the ingredients marked with a ★ together to make the sauce.
6. Add sugar to the egg white, and whisk well until the mixture forms peaks.
7. Add katakuriko to the whisked egg white and mix well.
8. Add shrimp, and mix together, making sure the shrimp are well coated.
9. Put the shrimp into cooking oil heat to to 360F/180C, and fry until both sides turn golden brown.
10. After frying the shrimp, arrange on a paper towel to drain the oil.
11. Add the sauce while the shrimp is piping hot and mix gently, taking care not to remove the breading from the shrimp. Arrange onto plates with the broccoli, and it's done!

Story Behind this Recipe

I re-created the flavor of an old Chinese restaurant. I always make this when I want to eat lots of broccoli.