Mustard Mayo Shrimp

Easy and quick Mustard Mayo Shrimp brings a mouthwatering appetizer to the table in less than 20 minutes.

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– 1/2 lb (250 grams) shrimp or tiger prawn (shelled and deveined ) – ▢1 egg yolk – ▢1/2 teaspoon salt – ▢1/4 teaspoon ground white pepper – ▢1 tablespoon Chinese Shaoxing wine or Japanese cooking sake – ▢2 tablespoons corn starch – ▢2 cups vegetable oil (for frying ) Mustard Mayonnaise Sauce – ▢5 tablespoons Japanese mayonnaise – ▢1 tablespoon Dijon mustard – ▢3 drops lemon juice

Step 1

Rinse, devein, and pat dry the shrimp with paper towels. Place the shrimp in a large bowl and marinate them with egg yolk, salt, ground white pepper, Chinese Shaoxing wine, and corn starch. Gently rub the shrimp to ensure the marinade coats them evenly. Let them sit for 10 minutes.

Step 2

In a small bowl, prepare the mustard mayonnaise sauce by combining Japanese mayonnaise, dijon mustard and lemon juice, stir well and set aside.

Step 3

Heat a small saucepan with oil over medium-high heat, gently drop the shrimp into the pan in batches, and deep-fry them for 2 minutes, or until golden brown.

Step 4

Transfer the shrimp to a plate lined with paper towels to drain off excess oil.

Step 5

Finally, gently toss the deep-fried shrimp with the mustard mayonnaise sauce in a bowl. Serve immediately with freshly chopped parsley on top.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.