Defrost the frozen shrimp in water with bicarbonate of soda (baking soda). When defrosted, cut diagonally into the stomach to devein, and smash with the side of a knife lightly.
If the shrimp have their tails on, rub the pointed part of each tail with the side of your knife as if you were sharpening it to squeeze out the water. If you don't do this the shrimp will spit oil in the heated pan, so be careful!
Mix the egg white with the shrimp. Rub the white into the shrimp with your fingertips. The shrimp will absorb the egg white and become really plump and juicy.
Add katakuriko to the shrimp and mix to coat. If you want the batter to be on the thick side, add an egg yolk too.
Deep fry the shrimp in oil. Don't over-fry or they'll get tough. If they just turn red they're OK!
I tried pan frying the shrimp too. It was a success - there wasn't much difference in frying the coating, compared to deep frying. Be careful not to let the batter fall off when you turn the shrimp over.
Make the sauce. Mix all the sauce ingredients together, microwave for about 20 seconds, then mix again.
Coat the shrimp with the mayonnaise sauce and it's done! I deep fried asparagus with it. You could also add octopus or potatoes.
The shrimp are also great with pea shoots that have been blanched for about 20 seconds! I recommend it.
Story Behind this Recipe
The izakaya my husband goes to a lot serves shrimp-mayonnaise with a sauce that contains a little ginger. I tried it and it was delicious, so I copied it.
You just need a tiny bit of garlic. Maybe less than 1 gram is all you need. You need about the same amount of ginger juice too. This 'hidden flavor' is what makes the sauce so good. If you slit the back of the shrimp, they open up and look bigger than in reality.