Tom Chien Sot Mayonnaise (Fried Shrimp in Honey Mayo)
Vietnamese dishesFried DishesNationwide20 minutes
Tom chien sot mayonnaise is done in 20 minutes, crisp outside and sweet inside. The challenge is keeping that crust crisp once the sauce goes on.
The shrimp are seasoned with egg and a teaspoon of crispy frying flour, then dusted with a dry coat on the outside. Fry them golden and let the oil drain fully before tossing with the sauce.
This batch weighs about 595g, at roughly 96 calories per 100g.
Method
Peel the shrimp, remove the heads, rinse and drain them, then score the backs and pull out the dark vein.
Season 500g shrimp with 1 chicken egg, 1 teaspoon crispy frying flour and 1 teaspoon seasoning powder, mix well, then coat the shrimp in a layer from the 100g of dry crispy frying flour.
Heat a pan of oil deep enough to cover the shrimp and fry until evenly golden, then lift them out to drain.
Make the sauce by mixing 3 teaspoons Lean Mayo, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon chili sauce and the chopped cilantro.
Put the fried shrimp on a plate, pour over the sauce, then toss so it coats every piece.
Tips
Fresh white shrimp with bright shells and firm bodies give sweet meat that does not go mushy.
Scoring the back to pull the vein cleans the shrimp and keeps them from curling too tightly in the oil.
Honey is still a sugar, so keep it to the 1 teaspoon and skip any extra drizzle.
Shrimp still wet with oil will thin the sauce, so let them drain fully first.
The sauce goes on right before eating, as the crust softens if it sits.
Chopped cilantro stirred into the sauce lifts the aroma.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.