Step 1

First, let’s prepare all the ingredients for today’s dish. The shrimp are already cleaned and are slightly larger than an adult’s index finger. If you don’t have honey for the sauce, you can substitute it with corn syrup for a similarly delicious result.

Step 2

If your shrimp are frozen, thaw them by placing them in cool water for a bit. If you’re using unpeeled shrimp, remove the heads and shells, and devein them by making a shallow cut along the back and removing the dark intestinal tract.

Step 3

Look closely at the tail end of the shrimp. There’s a small, pointed ‘water vein’ or ‘spine’. Gently pinch and pull this out. This helps prevent the shrimp from bursting when fried and results in a cleaner presentation.

Step 4

Place the prepared shrimp in a bowl. Add 1 Tbsp of lemon juice, 1 Tbsp of cooking wine, and a pinch each of salt and pepper. Gently toss to coat the shrimp. Let them marinate for about 10 minutes. This step removes any potential fishy odor and enhances the flavor.

Step 5

While the shrimp are marinating, let’s make the delicious lemon mayo sauce. In a small bowl, combine 5 Tbsp of mayonnaise, 3 Tbsp of fresh lemon juice, 2 Tbsp of sweetened condensed milk, and 1 Tbsp of honey. Whisk gently with a fork or spoon until smooth and well combined. You’ll have a creamy and tangy sauce ready!

Step 6

It’s important to pat the marinated shrimp dry. Use paper towels to gently dab the shrimp and remove excess moisture. This ensures the coating adheres well and results in a crispier fritter.

Step 7

Now, let’s set up the dredging station. On separate plates or shallow dishes, prepare 1/2 cup of potato starch, 1 beaten egg, and 2 cups of breadcrumbs. We’ll coat the shrimp in this order.

Step 8

Coat the dried shrimp by following the order: first dredge them lightly in potato starch, then dip them into the beaten egg, ensuring they are fully coated, and finally press them firmly into the breadcrumbs. Pressing the breadcrumbs onto the shrimp helps them stick better.

Step 9

It’s time to fry! Pour enough vegetable oil into a deep pot or wok to fully submerge the shrimp. Heat the oil over medium-high heat until it reaches about 170°C (340°F). A deep-frying thermometer is helpful here.

Step 10

Once the oil is hot, reduce the heat to medium-low. Carefully add the coated shrimp to the hot oil. Fry them for about 30 seconds to 1 minute, just until they turn lightly golden. This is the first fry; we’re aiming to set the coating, not fully cook the shrimp yet.

Step 11

Remove the shrimp from the oil after the first fry. Place them on a wire rack set over paper towels to drain any excess oil and allow them to cool slightly.

Step 12

To achieve extra crispiness, we’ll fry the shrimp a second time. Increase the oil temperature back to about 170°C (340°F). Fry the shrimp again for a shorter period, about 20-30 seconds, until they are deeply golden brown and perfectly crispy. This double-frying method ensures a wonderfully crisp exterior and a juicy interior.

Step 13

Arrange the double-fried shrimp on a serving plate. Generously drizzle the prepared lemon mayo sauce over the crispy shrimp fritters.

Step 14

Finally, sprinkle a pinch of dried parsley flakes over the top for a beautiful garnish. Your delicious Lemon Mayo Shrimp Fritters, bursting with sweet and tangy sauce, are now ready to be enjoyed!

Step 15