"I want shrimp with chilli sauce and shrimp with mayonnaise!" Have you ever felt like that? But both dishes are quite high in calories at a Chinese-style restaurant. With this homemade dish you can enjoy the shrimp with the mayonnaise sauce only or mix it with the chilli sauce, making it doubly delicious.
Mix the mayonnaise and 1 tablespoon of the sweet chilli sauce in a bowl.
Peel the shrimp, keeping the shells on. De-vein them if needed. Sprinkle with salt, pepper and katakuriko.
Heat a frying pan over medium heat. Add the shrimp shells and a little sake and bring to a boil. Simmer for about three minutes to extract the flavour from the shrimp shells. Take out all the shells from the frying pan.
Add the chopped onion, garlic and ginger to the frying pan from step 2 and simmer until the onion is translucent. Add the ketchup and 2 tablespoons of chilli sauce. Add the green peas at the end for color (optional).
Add the katakuriko dissolved in water to thicken the sauce.
Heat about two tablespoons of oil in another frying pan and shallow-fry the shrimp. After frying both sides add the mayonnaise sauce from step 1 and mix well.
Place the finely shredded cabbage on a serving plate and transfer the 5 chilli sauce and the 6 prawns with mayonnaise on top. Serve.
Story Behind this Recipe
I sometimes feel like eating Chinese food, but I don't make it much since it's quite high in oil. I tried to make this dish as oil-free as possible.
Sweet chilli sauce is the key to this dish. I used homemade mayonnaise this time. If you serve this dish with finely shredded cabbage it will make the dish itself lighter. You don't want to waste even the shells of the shrimp. They will yield good flavour to the dish. When you discard the shells they are cooked so they won't be so smelly.