Mayonnaise Shrimp Recipe Chinese Style

SHRIMP IN MAYONNAISE

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

CHINESE HONEY-WALNUT SHRIMP

Steps:

• Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
• Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
• Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
• Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
• Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
• Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
• Serve shrimp with the walnuts and honey dressing.

SWEET SHRIMP WITH MAYONNAISE SAUCE

Steps:

• Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
• Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
• Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
• Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
• Heat the oil to 400 degrees.
• Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
• Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
• Remove the shrimp and drain on paper towels.
• Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.

ASIAN BOILED SHRIMP & SPICY ASIAN MAYONNAISE

Steps:

• SHRIMP:.
• Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
• Season the shrimp with the Essence and add to the boiling mixture.
• Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
• Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
• When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
• ASIAN MAYONNAISE: (Make ahead).
• Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
• With the motor running, slowly add the vegetable oil through the feed tube.
• The mixture will thicken.
• Add the soy sauce, cilantro, pepper, sesame oil and salt.
• Pulse once or twice to blend.
• Serve immediately or store in an airtight container for no more than 24 hours before using.