Shrimp In Chili Mayonnaise Sauce Recipe by cookpad.japan
Cooking Instructions 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 Put the katakuriko into a plastic bag, add the shrimp, and coat the shrimp by rubbing it in the bag. 3 Add half of the vegetable oil to a frying pan (1.5 tablespoons), and cook the shrimp over medium heat. 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 Once the surface of the shrimp smells aromatic, reduce to medium heat. 6 Put the chili sauce, mayonnaise, and pepper into a deep bowl, and mix well. 7 Coat Step 5 with Step 6. 8 Quickly coat the shrimp with Step 6 while taking care not to remove the breading, and turn off the heat. 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. 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). 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 Put the katakuriko into a plastic bag, add the shrimp, and coat the shrimp by rubbing it in the bag. 2 Put the katakuriko into a plastic bag, add the shrimp, and coat the shrimp by rubbing it in the bag. 3 Add half of the vegetable oil to a frying pan (1.5 tablespoons), and cook the shrimp over medium heat. 3 Add half of the vegetable oil to a frying pan (1.5 tablespoons), and cook the shrimp over medium heat. 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. 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 Once the surface of the shrimp smells aromatic, reduce to medium heat. 5 Once the surface of the shrimp smells aromatic, reduce to medium heat. 6 Put the chili sauce, mayonnaise, and pepper into a deep bowl, and mix well. 6 Put the chili sauce, mayonnaise, and pepper into a deep bowl, and mix well. 7 Coat Step 5 with Step 6. 7 Coat Step 5 with Step 6. 8 Quickly coat the shrimp with Step 6 while taking care not to remove the breading, and turn off the heat. 8 Quickly coat the shrimp with Step 6 while taking care not to remove the breading, and turn off the heat. 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. 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 The Bomb Seafood Boil!!! Spaghetti with olive oil, shallots and garlic with grilled chicken Velveeta Nacho Cheese Bake Pierogi, cabbage and kielbasa bake Mini Chicken Pot Pies The Bomb Seafood Boil!!! Spaghetti with olive oil, shallots and garlic with grilled chicken Velveeta Nacho Cheese Bake Pierogi, cabbage and kielbasa bake Mini Chicken Pot Pies Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce Simple sweet potatoes Easy Simmered Taro Roots and Squid Mcchicken burger Nagaimo Yam and Tofu Bake Almond and raisin cookie medley Coffee Jelly Salad ? peanut butter fudge 3 smoky cauliflower steakhouse mashrooms Satoimo (Taro Root) and Pork Stir-Fry with Oyster, Mayonnaise and Sesame Sauce Simple sweet potatoes Easy Simmered Taro Roots and Squid Mcchicken burger Nagaimo Yam and Tofu Bake Almond and raisin cookie medley Coffee Jelly Salad ? peanut butter fudge 3 smoky cauliflower steakhouse mashrooms