Creamy Nobu Shrimp
Ingredients
- 1/2 cup veganaise or mayonnaise
- 1 teaspoon rice vinegar
- 2 teaspoon chili bean sauce
- 1 teaspoon Sriracha
- 1 teaspoon honey
- 1 lb of shrimp, shells removed and deveined
- 1 egg
- 1 cup plain flour
- 1/2 cup grapeseed oil
- Dash of yuzu
- 1 tablespoon chives
Instructions
-
Prepare the Sauce
In a bowl, whisk together the veganaise, rice vinegar, chili bean paste, Sriracha, and honey. Set aside. -
Coat the Shrimp
Place the whisked egg in a small bowl and the flour in a separate medium-sized bowl. Dip each shrimp into the egg, letting any excess drip off, then coat in the flour. Shake off excess flour and set aside. -
Fry the Shrimp
In a medium-sized frying pan, heat about 1/2 inch of grapeseed oil over medium-high heat. Carefully add the shrimp and cook for 2–3 minutes on one side. Flip and cook for another 2 minutes until golden and crispy. -
Drain and Toss
Remove the shrimp from the pan and place on a wire rack over a baking sheet to drain excess oil. Once all the shrimp are fried, transfer to a serving dish and toss with yuzu juice. -
Finish and Serve
Add the creamy sauce to the shrimp and mix until well coated. Garnish with chopped chives and enjoy!