Kewpie is the ultimate secret ingredient to creating a perfect battered-and-fried crunch without a deep fryer. In this recipe for mayo-and-panko-coated shrimp, Kewpie does two things: First, it replaces the usual egg dip since it has so much yolk. Second, as the mayonnaise heats up in the oven, so does the oil in it, which ends up frying the shrimp and giving the panko crust an irresistible crunch. The result is a snack that’s too easy to pop one after another.
Recipe information
Total Time
25 minutes
Yield
Makes 31 to 40
Ingredients
Preparation
Step 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix 1 cup (240 ml) Kewpie Mayonnaise, 1 tsp. garlic powder, ½ tsp. white pepper, and ½ tsp. kosher salt until well combined. Place 1 cup (100 g) panko bread crumbs in a separate shallow dish for dredging.
Step 3
Working one at a time, dip 1 lb. (450 g), about 31 to 40, tail-on shrimp, patted dry, into the mayonnaise mixture to coat evenly, then roll in the panko to cover completely. Place the coated shrimp on the prepared baking sheet.
Step 4
Bake for 10 minutes, until the panko is lightly browned.
Step 5
Carefully transfer the warm shrimp to a serving plate using a fish spatula.
Step 6
Serve immediately with Japanese barbecue sauce and Kewpie Mayonnaise for dipping, along with lemon wedges.
Recipe notes
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