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Supreme Shrimp Mayo🍤✨

The batter was crispy!

The sauce and mustard are not too strong, and all the proportions are just right!

Two people could eat 12 fish, so it may not be enough! ⚠️

[Supreme Shrimp Mayo]

Ingredients (for 12 shrimp)

Main: Frozen shrimp... 12

< For Shrimp Preparation >

• Egg white... 1

• Salt and pepper... a little

• Potato starch... tablespoon 1

clothes.

• Cake flour... tablespoon 3

• Potato starch... tablespoon 1

• Vegetable oil... 2 teaspoons

• Water... tablespoon 2

< Shrimp Mayo Sauce >

• 1 egg yolk

• Mayonnaise... tablespoon 4

• Ketchup... 1 teaspoon

• Lemon juice... 1 teaspoon

• Chuno sauce... 1 teaspoon

• Mustard... 2 teaspoons

• Honey... 1 tsp

• Milk... 1 spoon spoon

How to make

1. Whisk the egg whites: Put the shrimp, egg whites, salt and pepper, and potato starch in a bowl and whisk them to make meringue.

2. Mix the batter quickly: Add the batter powder, oil and water to the bowl (1). The trick is to mix quickly and quickly so as not to crush the bubbles!

3. Preparing the sauce: Mix all the ingredients of egg yolk and shrimp mayo sauce.

4. Fry at high temperature: Fry in oil at 180 ℃ for 2 and a half minutes and entangle the sauce to complete!

This new work is recommended. Listen to me Let's talk loosely in the rice section Improve your health and weight # This was surprisingly good

2/26 Edited to

私もこのレシピで作ってみましたが、卵白をメレンゲのように泡立てるポイントが本当に効いています。衣がふわっとサクサクに仕上がり、家族にも大好評でした。特に泡を潰さないように「さっくり」混ぜる工程は大事にしてくださいね。ソースはマスタードとハチミツの配合が絶妙で、甘さと大人のピリッとした味わいがマッチ。中濃ソースやレモン汁が入ることで深みが増し、市販のエビマヨとは一線を画す味わいになっています。私の場合、ケチャップは少し増やして甘みを強調しましたが、それも好みで調整可能です。また、180℃の油で短時間で揚げ焼きにすることで、揚げすぎずぷりぷりした食感を保てるのが嬉しいポイント。冷凍エビを使う場合は解凍後、よく水気を拭き取るのもサクサク仕上げのコツです。このレシピは手軽に作れて、ソースの材料が身近なもので揃えられるのも魅力です。私の家ではあっという間に12尾完食してしまい、次回は倍量チャレンジしたいと思っています。ぜひ皆さんも試して、揚げたての至高えびマヨを楽しんでください！

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