You might not have heard of wasabi shrimp, but it’s a dish that’s quite common in China and we often enjoy it at restaurants. The texture and concept of the dish is quite similar to walnut shrimp, which is a popular American Chinese takeout dish. The shrimp is quickly marinated with Shaoxing wine, ginger and white pepper for a savory earthy taste. It is then lightly coated in a thin batter enriched with egg, fried until golden, then tossed in a velvety mayo-wasabi sauce that clings to every curve. The result is juicy shrimp with a light crunch, and a bold, aromatic flavor with the perfect tingling kick. It’s restaurant-worthy, but surprisingly easy to make at home. You can serve it as a main dish, appetizer, or party plate.
Ingredients
Wasabi mayo shrimp uses simple ingredients and you should have most of them in your pantry.
Shrimp
If possible, try to use fresh shrimp that are not soaked in a salty solution, so you get the best taste and texture. Frozen shrimp are OK too, but check the package and try to use the untreated type if possible. When I don’t have access to fresh shrimp, I like to use Costco frozen shrimp, which are untreated and taste quite nice. If using frozen shrimp, make sure to thaw them first and use paper towels to thoroughly remove the excess moisture before cooking.
Marinade
My marinade uses Shaoxing wine, salt, white pepper and grated ginger to add a nice, bright taste with an earthy umami. Ginger pairs nicely with the shrimp and slightly tenderizes them.
Sauce
The sauce is made from three simple ingredients – Kewpie mayonnaise, wasabi and lemon juice. I like to use Kewpie mayo here because it’s slightly sweeter than regular mayonnaise, which counterbalances the spicy wasabi. If you only have regular mayonnaise, you can also add 1 to 2 teaspoons of honey to adjust the taste. Lemon juice adds a nice tang and brightens up the sauce.
The dish is finished up with some cilantro, which adds color and a subtle grassiness to balance out the rich dish.
Shrimp batter
The shrimp batter uses egg, baking soda, and cornstarch to create a rich tasting yet light and crispy result. The egg yolk adds richness and fluffiness. Baking soda creates a lighter texture while helping resist sogginess. Lastly, cornstarch and water form a runny batter that thinly coats the shrimp, giving it an airy crunch.
How to make
1. Marinate the shrimp: Combine shrimp with Shaoxing wine, salt, white pepper, and grated ginger. Mix and let rest for 10 to 15 minutes.
2. Prepare the sauce: In a separate bowl, mix Kewpie mayo with wasabi and lemon juice. Start with 2 teaspoons of wasabi. Taste, and add more if you prefer a stronger kick.
3. Make the batter: Add egg, baking soda, and cornstarch to the shrimp. Mix into a thick batter that can lightly coat the shrimp.
4. Fry the shrimp: Heat 1/2 inch of oil in a wok or pan until hot. Add shrimp in a single layer (work in batches if needed). Fry for 2 to 3 minutes, flipping once, until golden.
5. Let the shrimp cool: Transfer the cooked shrimp to a wire rack to drain. Do not stack (I stacked some in a test batch and a few pieces of shrimp turned soft. Oops!). It’s important to let the shrimp cool off first, so the heat doesn’t melt the mayonnaise.
6. Coat with sauce & serve: Right before serving, toss in the wasabi mayo. Plate and finish with a sprinkle of cilantro. It’s important to only mix the sauce when you’re ready to serve, so the shrimp doesn’t sit in the sauce and get soggy.
How to Serve
Wasabi mayo shrimp is a wonderful dish that can be served as an appetizer or main dish. You can serve it as a main dish with steamed rice. Consider adding a cold salad or side of greens to create a balanced meal. Wood Ear Mushroom Salad and Stir Fried Bok Choy are great options.
Wasabi mayo shrimp is also a festive appetizer that you can either serve to start your dinner party, or as a finger food. In this case, you can pre-cook the shrimp and mix the sauce in advance. When you’re ready to serve, heat up the shrimp in the air fryer or in an oven until heated through and crispy before mixing with the sauce. If you plan to serve it as a finger food, consider serving the sauce on the side as a dipping sauce, so the shrimp stay crispy. The creamy-spicy sauce pairs beautifully with chilled drinks and is a hit for casual dinners and special occasions alike.
Frequently Asked Questions
Can I make this dish spicier?
Definitely. Add extra wasabi if needed. If wasabi is too intense, you can also add a small amount of chili flakes in the sauce to make it spicy without tasting too sharp.
Can I air fry instead of shallow fry?
No. This recipe uses a wet batter that will not hold together in the air fryer. If you prefer to use an air fryer, you should use a different recipe with a dry coating instead.
Why do the shrimp not stay crispy after frying?
This recipe uses egg in the wet batter to create a rich taste and a fluffy airy texture, which pairs very well with the rich creamy sauce. But it also makes the crust not as crispy as you’d get from a dry batter. If you want an extra crispy result, double frying the shrimp is always a better idea. If you make this dish in advance, you can reheat the shrimp in the air fryer or the oven, which will crisp up the crust even more.
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Wasabi Mayo Shrimp (芥末虾球)
Ingredients
- 1 lb shrimp , peeled and deveined
Marinade
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon ginger , grated
Cooking
- 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)
Instructions
- Combine the shrimp with the marinade ingredients. Mix well and marinate for 10 to 15 minutes.
- Mix the mayonnaise and wasabi together. Start with 2 teaspoons of wasabi, and adjust the spice level by adding more wasabi if needed.
- 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.
- 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.
- 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.
Notes
- To make this dish gluten-free, use dry sherry instead of Shaoxing wine.
Nutrition
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