Springy and Tender Deep Fried Shrimp With Mayonnaise

Springy and Tender Deep Fried Shrimp With Mayonnaise

This is almost restaurant quality.

Ingredients: 2 servings

8 - 12
* Salt and pepper
A small amount
* Sake
2 teaspoons
* Soy sauce
1 teaspoon
* Grated ginger
About the size of your pinky nail
* Egg white
A small amount
1 to 2 tablespoons
● Mayonnaise
3 tablespoons
● Ketchup
1 tablespoon
● Condensed milk
1 tablespoon
● Lemon juice (optional)
A small amount
Oil for deep frying
As needed
Vegetables to serve on the side
To taste
Cashew nuts (chopped, optional)
1 tablespoon


1. If you are serving vegetables on the side, prep them before you start working on the shrimp. I used Black Tiger shrimp this time. Remove the heads, shells, and tails.
2. Cut into the back of each shrimp with a knife as shown.
3. De-vein, and butterfly the shrimp by cutting it almost all the way through and opening it up as shown (wash with water until clean, then pat dry with paper towels).
4. Combine the * ingredients with the shrimp and mix with your fingers.
5. Mix the ● ingredients together in a separate bowl to make the aurora sauce.
6. Add the katakuriko to the shrimp from Step 4, and mix well.
7. Deep fry the shrimps (hold the head and tail with your fingers when you drop them into the oil to make them curl up)
8. Mix the fried shrimp with the aurora sauce while still hot.
9. Transfer to a serving plate. Top with chopped cashew nuts and parsley if available.

Story Behind this Recipe

I love shrimp with mayonnaise, so I wondered if I could make it at home. I learned the sauce recipe from a friend who works at a Japanese gastropub.