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Wasabi mayo shrimp is a great appetizer to spice up your dinner party. Juicy shrimp are lightly battered and fried until crisp, then tossed in a creamy Kewpie mayo-wasabi sauce with a touch of lemon. It’s bold yet elegant, the kind of dish that feels restaurant-level, but with the comfort and freshness of homemade.

Wasabi Mayo Shrimp (芥末虾球)

By Maggie Zhu
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Wasabi mayo shrimp is a great appetizer to spice up your dinner party. Juicy shrimp are lightly battered and fried until crisp, then tossed in a creamy Kewpie mayo-wasabi sauce with a touch of lemon. It’s bold yet elegant, the kind of dish that feels restaurant-level, but with the comfort and freshness of homemade.

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)
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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

  1. To make this dish gluten-free, use dry sherry instead of Shaoxing wine.

Nutrition

Serving: 1serving, Calories: 400kcal, Carbohydrates: 18.6g, Protein: 26.8g, Fat: 21.6g, Saturated Fat: 4g, Cholesterol: 308mg, Sodium: 842mg, Potassium: 223mg, Fiber: 0.3g, Sugar: 1.4g, Calcium: 108mg, Iron: 1mg