{"id":45208,"date":"2025-11-28T20:47:27","date_gmt":"2025-11-29T01:47:27","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=45208"},"modified":"2025-11-28T20:47:28","modified_gmt":"2025-11-29T01:47:28","slug":"wasabi-mayo-shrimp","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/wasabi-mayo-shrimp\/","title":{"rendered":"Wasabi Mayo Shrimp (\u82a5\u672b\u867e\u7403)"},"content":{"rendered":"\n

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\u2019s bold yet elegant, the kind of dish that feels restaurant-level, but with the comfort and freshness of homemade.<\/p>\n\n\n\n

\"Wasabi<\/figure>\n\n\n\n

You might not have heard of wasabi shrimp, but it\u2019s a dish that\u2019s quite common in China and we often enjoy it at restaurants. The texture and concept of the dish is quite similar to walnut shrimp<\/a>, 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\u2019s restaurant-worthy, but surprisingly easy to make at home. You can serve it as a main dish, appetizer, or party plate.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Wasabi mayo shrimp uses simple ingredients and you should have most of them in your pantry.<\/p>\n\n\n\n

Shrimp<\/h3>\n\n\n\n

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\u2019t 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. <\/p>\n\n\n\n

Marinade<\/h3>\n\n\n\n

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. <\/p>\n\n\n\n

Sauce<\/h3>\n\n\n\n

The sauce is made from three simple ingredients – Kewpie mayonnaise, wasabi and lemon juice. I like to use Kewpie mayo here because it\u2019s 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<\/strong> to adjust the taste. Lemon juice adds a nice tang and brightens up the sauce.<\/p>\n\n\n\n

The dish is finished up with some cilantro, which adds color and a subtle grassiness to balance out the rich dish.<\/p>\n\n\n\n

Shrimp batter<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

\"Crispy<\/figure>\n\n\n\n

How to make<\/h2>\n\n\n\n

1. Marinate the shrimp: <\/strong>Combine shrimp with Shaoxing wine, salt, white pepper, and grated ginger. Mix and let rest for 10 to 15 minutes. <\/p>\n\n\n\n

\"Marinating<\/figure>\n\n\n\n

2. Prepare the sauce:<\/strong> 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.<\/p>\n\n\n\n

3. Make the batter: <\/strong>Add egg, baking soda, and cornstarch to the shrimp. Mix into a thick batter that can lightly coat the shrimp.<\/p>\n\n\n\n

\"Shrimp<\/figure>\n\n\n\n

4. Fry the shrimp:<\/strong> 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. <\/p>\n\n\n\n

\"Shrimp<\/figure>\n\n\n\n

5. Let the shrimp cool:<\/strong> 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\u2019s important to let the shrimp cool off first, so the heat doesn\u2019t melt the mayonnaise. <\/p>\n\n\n\n

\"Freshly<\/figure>\n\n\n\n

6. Coat with sauce & serve:<\/strong> Right before serving, toss in the wasabi mayo. Plate and finish with a sprinkle of cilantro. It\u2019s important to only mix the sauce when you\u2019re ready to serve, so the shrimp doesn\u2019t sit in the sauce and get soggy.<\/p>\n\n\n\n

\"Fried<\/figure>\n\n\n\n

How to Serve<\/h2>\n\n\n\n

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<\/a> and Stir Fried Bok Choy<\/a> are great options. <\/p>\n\n\n\n

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\u2019re 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.<\/p>\n\n\n\n

\"Closeup<\/figure>\n\n\n\n

Frequently Asked Questions<\/strong><\/h2>\n\n\n\t\t
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Can I make this dish spicier?<\/h3>\t\t\t\t
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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.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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Can I air fry instead of shallow fry?<\/h3>\t\t\t\t
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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. <\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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Why do the shrimp not stay crispy after frying?<\/h3>\t\t\t\t
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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\u2019d 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. <\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n

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Chinese Cooking Made Easy<\/h2>

Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n

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