Recipe of Super Quick Homemade Shrimp in Chili-Mayonnaise Sauce

Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Easiest Way to Make Super Quick Homemade Shrimp in Chili-Mayonnaise Sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Shrimp in Chili-Mayonnaise Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp in Chili-Mayonnaise Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Shrimp in Chili-Mayonnaise Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can cook Shrimp in Chili-Mayonnaise Sauce using 8 ingredients and 9 steps. Here is how you cook it.

I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference. -When shelling the shrimp, crushing the tail several times with your finger will allow you to cleanly shell them all the way to the tail. -Thoroughly coating the shrimp in katakuriko and fragrantly cooking the breading in lots of oil will yield a rich and delicious shrimp and mayo dish without having to deep fry. Recipe by ryueru

Ingredients and spices that need to be Take to make Shrimp in Chili-Mayonnaise Sauce:

1. 10 shrimp Black tiger shrimp
2. 3 tbsp Katakuriko
3. 3 tbsp Vegetable oil
4. 2 tbsp Chili sauce
5. 3 heaping tablespoons Mayonnaise
6. 1 dash Pepper
7. 5 leaves Sangchu Korean Lettuce
8. 4 Cherry tomatoes

Steps to make to make Shrimp in Chili-Mayonnaise Sauce

1. Shell the shrimp, remove the digestive tracts (they will come out if you use a toothpick to pull it out while holding the tail and twirling then wipe dry with a paper towel).
2. Put the katakuriko into a plastic bag, add the shrimp, and coat the shrimp by rubbing it in the bag.
3. Add half of the vegetable oil to a frying pan (1.5 tablespoons), and cook the shrimp over medium heat.
4. Once the side of the shrimp touching the pan has changed color, flip over, add in the remaining vegetable oil (1.5 tablespoons) and cook.
5. Once the surface of the shrimp smells aromatic, reduce to medium heat.
6. Put the chili sauce, mayonnaise, and pepper into a deep bowl, and mix well.
7. Coat Step 5 with Step 6.
8. Quickly coat the shrimp with Step 6 while taking care not to remove the breading, and turn off the heat.
9. Drain the water, place the sangchu Korean lettuce cut up into easy-to-eat sizes onto a plate, arrange the shrimp from Step 8 on top, garnish with tomatoes, and it is done.

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