Apply a small amount of sake and katakuriko (not listed in ingredients) to the peeled shrimp and rinse with running water. This will remove the dirt any lingering odors.
Dry the peeled shrimp thoroughly with a paper towel and lightly cover with katakuriko. Put them in plastic bag and shake to spread the katakuriko evenly.
Boil some hot water and add salt (not listed in ingredients). Boil the shrimp. You will combine them with the sauce afterwards, so you can cook them to about 80% done! Drain in a colander.
Please don't rinse the cooked shrimp. Since they were prepared rinsed, dried, coated with katakuriko, and boiled; they are clean.
Mix together the mayonnaise and sweet chili sauce (Recipe ID: 2341350). The sauce is spicy, so please adjust the amount to your taste when you mix them.
Put the sauce mixture into a frying pan and simmer over low heat. It will begin to become transparent.
Add in the cooked shrimp and turn the heat up to high. Quickly mix with the sauce and turn off the heat. Since the residual heat will overcook it, immediately plate and serve.
Add coriander if you like, and it's finished.
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Story Behind this Recipe
I love classic, creamy shrimp mayo, but mayonnaise plus condensed milk has way too many calories for my daughter and me. I didn't omit the mayo from this shrimp mayo dish and I substituted sweet chili sauce for the milk; It's still delicious.
If you want to reduce the sweetness, you can substitute for the chili sauce. For children, you can use half the amount of sweet chili sauce and ketchup for the other half, creating a cute, pink-colored shrimp mayo dish with reduced spiciness. If you overcook the shrimp they will get hard and shrink, so quickly remove from heat and dress them.