Shrimp in Chili-Mayonnaise Sauce

1. 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. 2

   Put the katakuriko into a plastic bag, add the shrimp, and coat the shrimp by rubbing it in the bag.

3. 3

   Add half of the vegetable oil to a frying pan (1.5 tablespoons), and cook the shrimp over medium heat.

4. 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. 5

   Once the surface of the shrimp smells aromatic, reduce to medium heat.

6. 6

   Put the chili sauce, mayonnaise, and pepper into a deep bowl, and mix well.

7. 7

   Coat Step 5 with Step 6.

8. 8

   Quickly coat the shrimp with Step 6 while taking care not to remove the breading, and turn off the heat.

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.