Shrimp Mayonnaise

This is one of the well know Chinese dish.  In the U.S. it's called "Honey walnuts shrimp".  I think this dish exists in Taiwan and Japan without walnuts but I'm not very sure if this dish exists in China since I haven't really seen in Hong Kong.  What makes this dish special is that the sauce is mix of mayonnaise and condensed milk.  Condensed milk is very sweet, so this dish actually tastes sweet.  To be honest, I cannot take shrimp with sugary taste, so I changed the original version of the recipe of this.

My sauce is mix of Japanese mayonnaise, sushi vinegar and tiny pinch of cream.  Sushi vinegar is sweeter than normal rice vinegar so it gives more tastes to already made mayonnaise.  Cream is not necessary if you don't have one in your fridge.

You need to make the crust of the shrimp very crispy.  It's better to deep fry but if you can saute with oil.  The crust is mix of potato starch and flour.  If you have tempura batter, you can use this as well.

「大人のエビマヨネーズ」エビマヨネーズはアメリカのチャイニーズにはよくある料理で、台湾や日本にもあると思う。アメリカ版は甘めのマヨネーズソーで、この料理の特徴はマヨネーズにコンデンスミルクを加えているところ。私はエビに甘い味がどうにも頂けない。とういうわけで、マヨネーズに寿司酢と極少量の生クリームを加えてそれらき物を甘み無しで再現してみた。生クリームは無ければ、使わなくてもよい。衣は厚めだとマヨーネズには油っぽくなりすぎるので、薄めでカリッとさせたい。天ぷら粉を使って炒め焼きにしてもよい。