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Salad with Fried Shrimp Mayonnaise
Processing Time
20 Minutes
Portion
2 Portion
Ingredients
|
Shrimp |
12 pieces |
|
Ice-cold Water |
½ small size glass |
|
Seasoned Crispy Flour |
1 pack (200 g) |
|
Tomato Sauce |
2 tbsp |
|
Condensed Milk |
2 tbsp |
|
Chili Sauce |
1 tbsp |
|
Cooking Oil |
Sufficient |
|
Baby Cos Lettuce |
1 head |
|
Cabbage |
¼ piece |
|
6 tbsp |
How to Make
- Clean the shrimp, peel off the shells while leaving the tails intact, then make a slit along the back.
- Mix ¼ pack of seasoned flour with ice-cold water until smooth. Add the shrimp and coat evenly. Remove the shrimp, dredge them in the remaining dry seasoned flour, shake off the excess, then deep-fry in hot oil until cooked. Remove and drain.
- Place KEWPIE MAYONNAISE ORIGINAL in a bowl, add tomato sauce, chili sauce, and sweetened condensed milk, and mix well. Add the crispy shrimp and toss again until evenly coated.
- Finely slice the baby cos lettuce and white cabbage, wash and soak in cold water, then drain. Arrange on a serving plate and top with the mayonnaise shrimp. Serve.
