Ebi Mayo (Japanese Shrimp with Creamy Sauce)

Ingredients

• 300 g Boiled shrimp, peeled and deveined
• 2 tbsp Potato starch or cornstarch
• 4 tbsp Japanese mayonnaise (Kewpie)
• 1 tbsp Condensed milk
• 1 tsp Ketchup
• 1 tsp Lemon juice
• 2 tbsp Vegetable oil
• Lettuce leaves for serving

Steps

1. Pat the boiled shrimp thoroughly dry with paper towels to ensure the coating sticks.
2. Place the shrimp in a bowl or bag with potato starch and toss until lightly and evenly coated.
3. In a separate medium bowl, whisk together the mayonnaise, condensed milk, ketchup, and lemon juice until smooth.
4. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
5. Add the shrimp to the pan and fry for 1-2 minutes, turning once, just until the starch coating becomes crispy and slightly golden.
6. Immediately transfer the hot shrimp into the bowl with the sauce and toss until every shrimp is well coated.
7. Arrange on a bed of lettuce and serve immediately while the coating is still crisp.