Indonesian Chinese•indulgent

Leng Hong Kien (Mayonaise Udang / Sweet Mayonnaise Shrimp)

Succulent tiger shrimp are fried in crispy batter and then coated with finger-licking good sweet mayonnaise sauce.

Ingredients

Quantities are shown as originally provided.

10 -15 pieces tiger shrimp ((shelled and deveined- keep the tail on the prawns if you want as part of presentation))
1 recipe of crispy batter
Cooking oil (for deep-frying)
White sesame seeds (for sprinkling - optional)
1/2 cup Mayonnaise
2 Tbsp butter (melted)
2 Tbsp sugar
1 cooked egg yolk (from a hard-boiled egg)

1
Place all ingredients in food processor and process into smooth sauce. Chill in the refrigerator and can be made one day ahead
2
Rinse the shrimp briefly with cold water and then pat them dry with paper towel. Flip the shrimp over to the other side and then use a small paring knife to cut five shallow slits throughout the length of the body
3
Gently press on the shrimp to bend it straight
4
Preheat the oil in a medium or large deep pot for deep-frying
5
Place all ingredients for the batter in a large mixing bowl and only prepare when you are ready to fry them
6
When the oil is ready, dip each shrimp into the batter and fry until they are golden brown and then turn to the other side and fry for another minute or so. The whole process shouldn’t take more than 5 minutes, as prawns get cooked pretty quickly
7
Remove the fried shrimp from the pot and place on paper towel briefly. Pour the mayonnaise sauce over the prawns and lightly toss to coat each piece. Transfer to a serving platter and serve immediately or you may chill them for a while and serve them cold