I went on a deep-fried shrimp kick the other day. It happens. Unfortunately it doesn’t happen often enough, because deep-fried shrimp are definitely one of my favorite things. To make the shrimp even better I always make a dipping sauce or two along the side. Usually that means some sort of variation on a cocktail sauce, but this time I went with a mayonnaise-based sauce often found in Japanese Hibachi restaurants, Yum-Yum sauce. Nice and creamy with a slight vinegar twist, this sauce was perfect with the crispy shrimp.
As I note in the ingredients, you’ll want to use full-strength (not light) mayonnaise. Light mayonnaise is too thin, you want something that’ll stand up to the shrimp.
I wouldn’t be afraid to add a few shakes of hot sauce, either. Or maybe a few good-sized pinches of dried pepper flake.
Yum Yum Sauce
- 1 cup mayonnaise do not use thin, light mayonnaise
- 3 tablespoons white sugar
- 3 tablespoons rice vinegar
- 2 tablespoons melted unsalted butter
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- Whisk together all ingredients. Cover and place in fridge at least 30 minutes before using.