Plump and Firm Shrimp with Ginger Mayonnaise Sauce
Plump and Firm Shrimp with Ginger Mayonnaise Sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, plump and firm shrimp with ginger mayonnaise sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Plump and Firm Shrimp with Ginger Mayonnaise Sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Plump and Firm Shrimp with Ginger Mayonnaise Sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook plump and firm shrimp with ginger mayonnaise sauce using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Plump and Firm Shrimp with Ginger Mayonnaise Sauce:
  1. Get 10 Frozen shrimp
  2. Make ready 1 tbsp Bicarbonate of soda
  3. Get 1 Egg white
  4. Take 2 tbsp Katakuriko
  5. Make ready Sauce
  6. Prepare 3 tbsp Mayonnaise
  7. Take 2 tbsp Milk
  8. Make ready 1 tsp Honey
  9. Make ready 1 tsp Kombu tea
  10. Get 1 dash of each Grated garlic, the juice from grated ginger

Dredge the shrimp in plain flour to help the Lemon Pepper Mayonnaise. In a blender or food processor combine until thick. Our perfectly grilled shrimp are even better when stuffed into steamed Chinese buns with crunchy shredded cabbage and pickles, plus a spicy and creamy sriracha mayonnaise. Plump and tender grilled shrimp with a nicely browned crust.

Instructions to make Plump and Firm Shrimp with Ginger Mayonnaise Sauce:
  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. Deep fry the shrimp in oil. Don't over-fry or they'll get tough. If they just turn red they're OK!
  6. 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.
  7. Make the sauce. Mix all the sauce ingredients together, microwave for about 20 seconds, then mix again.
  8. Coat the shrimp with the mayonnaise sauce and it's done! I deep fried asparagus with it. You could also add octopus or potatoes.
  9. The shrimp are also great with pea shoots that have been blanched for about 20 seconds! I recommend it.

To serve, spoon couscous onto a large platter. Dip shrimp in mixture, then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Carefully remove from baking sheet with a spatula to a platter. Although not a traditional Dominican recipe, Shrimp with Coconut and Ginger Sauce is inspired by the classic cuisine from Samana. Classic Asian flavors with a fiery soy dipping sauce, ginger shrimp balls that are tender and moist.

So that’s going to wrap it up with this special food plump and firm shrimp with ginger mayonnaise sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!