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Gochujang Shrimp Mayo

Name: Gochujang Shrimp Mayo
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 150g (frozen) Shrimp; 2 tbsp Potato Starch; 2 tbsp Mayonnaise; 1 tsp Gochujang; 1 tsp Sugar; 1 tsp Milk; 1 tsp Cooking Sake; A pinch Salt; 3 tbsp Oil

Snack

⏱ 15 min

👥 Serves 2

Difficulty ⭐

Chinese-style shrimp mayo sauce with gochujang added — sweet, spicy, and creamy Korean-style shrimp mayo.

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📖 The Story Behind This Dish

A creative dish mixing Korean gochujang into the sweet mayonnaise-and-sugar sauce of ebi mayo, a favorite at Chinese restaurants in Japan. The heat and richness of gochujang follow the mellowness of the mayonnaise. Great with a highball or beer. A drinking snack pared down to ingredients you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a Friday night, shallow-fried shrimp are tossed in pink sauce and set on a table where ice clinks in the glasses.

🥕 Ingredients (serves 2)

Shrimp 150g (frozen)
Potato Starch 2 tbsp
Mayonnaise 2 tbsp
Gochujang 1 tsp
Sugar 1 tsp
Milk 1 tsp
Cooking Sake 1 tsp
Salt A pinch
Oil 3 tbsp

👩‍🍳 Instructions

Devein the shrimp and rub with the sake and salt.
Mix the mayonnaise, gochujang, sugar, and milk to make a sauce.
Pat the shrimp dry and coat with potato starch.
Heat oil in a frying pan and shallow-fry the shrimp.
Drain and toss in the sauce while hot.

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