DYNAMITE SHRIMP
Crispy shrimp dipped in a rich, creamy Sriracha mayo, just like at your favorite sushi bar. Incredibly tasty and easy to prepare.
For me, izakaya and traditional Japanese restaurants are my favorite places to go out once a week.
One of the reasons I enjoy dining in Japanese establishments is the extensive selection of small plates available to begin the meal.
It’s challenging to get started when so many beautiful options are available.
Everything is delicious, and I could order just appetizers and be perfectly content.
As an appetizer, I love having Dynamite Shrimp from Japan.
It’s basically a honey-mayonnaise light sauce tossed with deep-fried shrimp coated and deep-fried to golden perfection.
They may look basic, but they’re a lot of fun to play.
According to my perspective, rock shrimp has a crisp texture. It’s the ideal choice for Dynamite Shrimp.
On the other hand, rock shrimp can only be found in pricey seafood specialty shops that specialize exclusively in the species.
Shrimp can be substituted for regular shrimp.
There is nothing wrong with using spicy Sriracha sauce in your mayonnaise because it adds a nice kick to the dish.
I always use Kewpie Japanese mayonnaise when making Japanese food, which comes in a soft plastic tube labeled with a distinctive baby.
Dynamite Shrimp is an ideal appetizer for entertaining friends or a quick afternoon treat.
To this day, it remains one of my favorite snacks.
Please try making it as soon as possible if you like this recipe.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 404 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BRAISED MUSHROOM WITH DASHI
- 15-MINUTE SOBA NOODLE SOUP
- CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)
- EDAMAME
INGREDIENTS
- oil, for deep-frying
- 6 oz. (170 g) shelled and deveined medium-sized shrimp
BATTER:
- 1 tablespoon oil
- 1/4 cup corn starch
- 1/4 cup all-purpose flour, sifted
- 1 pinch salt
- 1 egg white
- 1/2 teaspoon baking powder
- 50 ml (2 oz.) water
DRESSING:
- 1 squirt lemon juice
- 3 tablespoons mayonnaise, Kewpie brand preferred
- 1 teaspoon honey
- 1/4 teaspoon sriracha or to taste, (Optional)
Instructions
- Coldwater can be used to wash and rinse the shrimp. Set aside to dry with paper towels.
- The batter is made by combining all ingredients in a bowl and kneading them together. Using a whisk, combine all dressing ingredients in a bowl until smooth.
- Pour the batter over the shrimp and toss to coat them evenly. Prepare oil for cooking in a deep fryer or a large pot. Drop each shrimp into the oil one at a time and cook until the shrimps are golden brown. Transfer them to a paper towel-lined bowl using a slotted spoon to remove them from the pot.
- Ensure that all shrimp are coated thoroughly with dressing before removing the paper towels. Prepare the food and serve it right away.