Crispy Cream Shrimp (Mayo Shrimp)
Restaurant-Quality at Home! The Ultimate Cream Shrimp (Mayo Shrimp) Recipe
Create a stunning dish with just one bag of frozen shrimp! I’ve tried various shrimp recipes, but this Cream Shrimp (Mayo Shrimp) recipe is one I absolutely had to share separately. The contrast between the crispy exterior and tender interior of the fried shrimp, combined with the rich cream sauce, is simply divine. This recipe is designed for one bag of frozen shrimp (approximately 500g).
Crispy Fried Shrimp Ingredients- 1 bag frozen cocktail shrimp (approx. 500g)
- 1 cup tempura flour (approx. 100g)
- 1 cup potato starch (approx. 100g)
- 1 cup cold water (approx. 200ml)
- Plenty of cooking oil (approx. 1.5L)
Cream Shrimp Assembly Ingredients- 5 fried shrimp (optional, for garnish)
- 1/2 onion
Addictive Cream Sauce- 4 Tbsp mayonnaise (approx. 60g)
- 1 Tbsp whipping cream (approx. 15ml)
- 1 tsp vinegar (approx. 5ml)
- 1 Tbsp honey or corn syrup (approx. 15g)
- Juice of 1/4 lemon (approx. 10ml)
- 5 fried shrimp (optional, for garnish)
- 1/2 onion
Addictive Cream Sauce- 4 Tbsp mayonnaise (approx. 60g)
- 1 Tbsp whipping cream (approx. 15ml)
- 1 tsp vinegar (approx. 5ml)
- 1 Tbsp honey or corn syrup (approx. 15g)
- Juice of 1/4 lemon (approx. 10ml)
Cooking Instructions
Step 1
Gently thaw the frozen shrimp in cold water. Once thawed, drain them thoroughly in a colander. Ensuring the shrimp are well-drained is crucial for a crispy coating.
Step 2
Make 2-3 lengthwise cuts along the back of each thawed shrimp. This helps prevent them from curling up too much as they cook and allows the sauce to adhere better.
Step 3
In a bowl, combine the tempura flour, potato starch, and cold water in a 1:1:1 ratio to create the batter. The batter should be thick enough to coat the shrimp well but still flow slowly from a spoon – not too runny, and not too stiff.
Step 4
Add the prepared shrimp to the batter and gently toss to coat each shrimp evenly. Be careful not to overmix or mash the shrimp.
Step 5
Heat about 1.5L of cooking oil in a pot to 170°C (340°F). To test the temperature, drop a small amount of batter into the oil; if it immediately floats to the surface with steady bubbling, it’s ready. Fry the battered shrimp for about 30 seconds for the first fry.
Step 6
After the initial fry, let the shrimp cool slightly. Then, increase the oil temperature to around 180°C (355°F) and fry them again for about 1 minute. Double-frying ensures the shrimp are extra crispy and golden brown.
Step 7
Peel and thinly slice the onion. In a small bowl, whisk together the mayonnaise, whipping cream, vinegar, honey (or corn syrup), and lemon juice until smooth to create the cream sauce. Feel free to adjust sweetness or add other seasonings to your preference.
Step 8
Heat a little oil in a pan over high heat. Add the thinly sliced onions and stir-fry briefly until they become translucent. Pour in the prepared cream sauce and bring it to a boil over high heat.
Step 9
Once the sauce is boiling, add the double-fried shrimp and toss quickly to coat them evenly. Since the shrimp and sauce are already cooked, you only need to cook until the shrimp are coated. Turn off the heat immediately to maintain the crispiness of the shrimp. Enjoy your delicious Cream Shrimp!
