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1
Defrost the frozen shrimp in water with bicarbonate of soda (baking soda).
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2
When defrosted, cut diagonally into the stomach to devein, and smash with the side of a knife lightly.
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3
If the shrimp have their tails on, rub the pointed part of each tail with the side of your knife as if you were sharpening it to squeeze out the water.
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4
If you don't do this the shrimp will spit oil in the heated pan, so be careful!
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5
Mix the egg white with the shrimp.
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6
Rub the white into the shrimp with your fingertips.
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7
The shrimp will absorb the egg white and become really plump and juicy.
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8
Add katakuriko to the shrimp and mix to coat.
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9
If you want the batter to be on the thick side, add an egg yolk too.
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10
Deep fry the shrimp in oil.
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11
Don't over-fry or they'll get tough.
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12
If they just turn red they're OK!
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13
I tried pan frying the shrimp too.
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14
It was a success - there wasn't much difference in frying the coating, compared to deep frying.
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15
Be careful not to let the batter fall off when you turn the shrimp over.
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16
Make the sauce.
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17
Mix all the sauce ingredients together, microwave for about 20 seconds, then mix again.
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18
Coat the shrimp with the mayonnaise sauce and it's done!
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19
I deep fried asparagus with it.
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20
You could also add octopus or potatoes.
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21
The shrimp are also great with pea shoots that have been blanched for about 20 seconds!
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22
I recommend it.
