Even though it is not fried, the taste is superior! Professional invention [Special shrimp mayo recipe]
Introducing a special shrimp mayo recipe made without frying!
Shrimp is carefully prepared, covered with egg-based batter and baked in a frying pan. Mascarpone, garlic and lemon juice are added to the mayo sauce to add richness and freshness. Topped with walnuts to finish, and coarsely ground pepper to tighten the taste. Easy and healthy because it is not fried! Chicken can also be arranged!
< 🍳 cost ⇒ about 800 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 2 people)
8 Shrimps with Tails
A cooking wine tablespoon 1
A spoon of potato starch
2 pinches of salt
A little pepper
2 tablespoons of vegetable oil
Appropriate amount of nuts
Coarsely ground pepper
Clothes
1 beaten egg
2 tablespoons of potato starch
Cake flour tablespoon 1
< Mayo sauce >
50 g mayonnaise
Mascarpone tablespoon 1
Fresh cream tablespoon 1
Sugar 1 tsp
1 pinch of salt
1 / 4 tsp grated garlic
Chopped parsley
1 / 2 teaspoon lemon juice
[How to make]
① Peel the shell of the shrimp and remove the back cotton. Cut the tip of the tail diagonally to remove the water.
② Put shrimp and A in a bowl and rub to remove odor. Wash with running water and wipe off moisture with paper.
③ Season both sides with salt and pepper. Add the batter ingredients to a bowl and mix well.
④ Make mayo sauce. Put the ingredients of mayo sauce in a bowl and mix well.
⑤ Put oil in a frying pan and heat over medium heat, add shrimp and cook until both sides are browned.
⑥ Add the grilled shrimp to the mayo sauce and mix.
⑦ Place the crushed nuts on a plate and sprinkle with coarse ground pepper.
[Point]
✔ Remove the back cotton as it causes gargantua and odor. If water remains at the tip of the tail, it will cause oil splashes, so cut it off.
✔ potato starch has the role of giving a crispy feeling, and cake flour has the role of keeping the moisture of the food and making it juicy.
✔ this time I mixed shrimp and sauce, but please arrange it to your liking by sprinkling it on top or dipping it!
エビマヨは定番の中華料理ですが、揚げずに作るこのレシピは特に忙しい時やヘルシー志向の方におすすめです。実際に作ってみて感じたのは、マスカルポーネとレモン汁を加えたマヨソースがコクと爽やかさを両立して、くせになる味わいになることです。フライパンで焼くため油が少なく、手間もかかりません。 片栗粉と薄力粉の使い分けもポイントで、片栗粉でサクッとした食感を、薄力粉で中の水分を閉じ込めてジューシーに仕上がります。背ワタや尾先の処理は油跳ね予防にもなり、安心して調理できます。ナッツはくるみを使いましたが、アーモンドやカシューナッツなどお好みのもので代用可能です。 また、鶏肉でアレンジする場合は、衣を薄くまとわせて焼き、同じソースで和えるだけで違った味わいが楽しめます。マヨソースは冷蔵庫で約1週間保存できるので、多めに作っておくと便利です。食卓の彩りにもなり、家族みんなで楽しめる一品です。ぜひ試してみてください！
