Just add THAT! Adult Shrimp Mayo

Just add THAT! Adult Shrimp Mayo
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The shrimp mayo I make is for adults only. This is because it contains a rather robust amount of brandy (2 teaspoons). One time, I was cooking while drinking alcohol as usual (yes, I am a great kitchen drinker), and when I tasted it, I felt it was not enough. Then I thought, “Oh, brandy would go well with it,” and that’s how it all started.

My partner, who doesn’t like alcohol, also loves it. It has a richness and a slight bitterness that you can’t get from mayonnaise alone. Needless to say, it’s the best snack for drinks!

Also, the biggest advantage of this recipe is that it solves the common problem of leaving the egg whites unused. I’ve included the yolks in the recipe, but there’s no problem at all without them! I like this shrimp mayo so much that I end up with a surplus of egg yolks. I like this shrimp mayo so much that I end up using too many egg yolks, and the egg white coating makes even the smallest frozen shrimp look hearty.

If you’re stuck for ways to use egg whites, if you’re stuck for repertoire for drinking at home, or if you just want to eat delicious shrimp, please give this a try!

Just add THAT! Adult Shrimp Mayo

Recipe by AKO’s CookBook
Servings

2

servings
Cooking time

30

minutes

Ingredients

  • 200 g shrimp, peeled and deveined

  • 1/4 of onion or early red onion

  • 2 tablespoons potato starch

  • 1 egg

  • 3 tablespoons mayonnaise

  • A few drops of lemon juice

  • 1 to 2 teaspoons brandy

  • 1 tablespoon brown sugar

  • Dried parsley

  • Salt and black pepper to taste

Directions

  • Prepare the shrimp (peel, remove the back, and if you don’t like the smell, sprinkle with potato starch and rinse in cold water for 5 minutes), then remove the water with kitchen paper. Meanwhile, separate the egg yolk from the white, put the white in a bowl and whisk until it is about 5 minutes whisk. Whisk the whites into a bowl with a whisk until they are about 5 minutes whisking. Once the whisking is done, add a good amount of potato starch and mix well.
  • Prepare the sauce in a separate bowl. Mix together the chopped onion (or early red, if you don’t like the pungency), mayonnaise, brandy, lemon juice, sugar, egg yolks, salt and black pepper to taste. The egg yolks will make it thicker, but it is still delicious without them.
  • Put the shrimp in a bowl and mix well. Put the shrimp in a bowl and mix well. The shrimp should be coated with the Caesar dressing.
  • Put about 1 cm of oil in a frying pan and heat it to 200 degrees. Drizzle in the egg whites and fry immediately, and you are ready to go. Scoop out the shrimp and egg white with a spoon and place them in the oil. (Do not drop them from the top, but gently place them in the oil. It’s dangerous…!
  • After about 2 minutes, flip the prawns over, and after 2 minutes, make sure both sides are golden brown.
  • Place the drained shrimp in the sauce and toss well to coat. Adjust the amount of brandy, mayonnaise, and lemon juice to your taste.
  • [Caution! Since brandy is added without skipping the alcohol, children cannot eat it. If you want to eat it together, divide the sauce into two bowls and add about 1-2 teaspoons of ketchup to the one for children.

Notes

  • As an alternative to brandy, you can use Shaoxing wine, vodka, or tequila. Add a little at a time. If you add too much, the shrimp will be soaked in alcohol.

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