Wasabi Mayo Shrimp (芥末虾球)

Ingredients

• 1 lb shrimp (, peeled and deveined)
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon ginger (, grated)
• 1/3 cup Kewpie mayonnaise
• 2 to 3 teaspoons wasabi ((or to taste))
• 1 tablespoon lemon juice
• 1 egg
• 1/4 teaspoon baking soda
• 1/2 to 3/4 cup cornstarch ((depending on the size of the egg))
• Vegetable oil ((for shallow frying))
• 2 teaspoons cilantro (, chopped (for garnish))

Steps

1. 1

   Combine the shrimp with the marinade ingredients. Mix well and marinate for 10 to 15 minutes.

2. 2

   Mix the mayonnaise, lemon juice, and wasabi together. Start with 2 teaspoons of wasabi, and adjust the spice level by adding more wasabi if needed.

3. 3

   Stir the egg and baking soda into the marinated shrimp. Add cornstarch in a few batches. Mix well until it forms a thick-ish coating that is hard to stir around, with no dry cornstarch left.

4. 4

   Line a tray with a wire rack. Heat 1/2” (1.5 cm) oil in a wok over medium-high heat until hot. Add the shrimp one at a time, dipping both sides of the shrimp in the batter again to coat well, then adding it to the pan without overlapping. Fry them in batches if needed. Fry for 3 minutes or so, flipping once in between, until turning golden. Transfer to the wire rack to drain off excess oil. Do not stack the shrimp.

5. 5

   Once all the shrimp are fried, let them cool until not too hot to touch. When ready to serve, transfer them into a big bowl and add the wasabi mayo. Toss to coat well. Transfer everything to a plate and garnish with chopped cilantro. Serve as a main dish.