We had a little dinner roadmap printed as our place-mat. We could scribble our comments of each dish on it. It was really fun because it is like going through a maze exploring different countries using our taste buds. Many of us were intricate by the spices and ingredients used by different cuisines.
So what did I bring for the party?
This dish is something I learnt from Chef Sam Leong at his cooking studio. It is fairly simple to make and often loved by most people. Well, except old folks who do not really like mayonnaise. If you do not like wasabi, you can go without too. The mango salsa is a good match for the shrimps as it gives a contrasting taste to tickle your palate and refresh your taste buds for more.
- 15 - 18 Jumbo shrimps, shelled and deveined
- 1 Egg white
- 1/2 Salt
- 1/4 tbsp Sugar
- A dash of Sesame oil
- 2 tsp Corn flour
- 1 cup Corn flour for coating
- Oil for frying
- 150g Mayonnaise
- 25g Condensed milk
- 15g Wasabi paste
- 1 piece Fresh lemon, juice
- Green colouring
- Marinate shrimps with egg white, salt, sugar, sesame oil and 2 tsp corn flour for 20 minutes.
- Mix mayonnaise, condensed milk, wasabi, lemon juice and green coloring together. Keep in fridge.
- Heat saucepan with cooking oil.
- Coat shrimps with corn flour lightly and deep fry about 1 minute.
- Mix shrimps into wasabi-mayo immediately. Serve immediately.
C) Mango Salsa
- 2 whole mangoes, cut into dices
- 8-10 mint leaves, chopped
- 1 shallot, chopped
- 2 tbsp Thai sweet chilli sauce
- Mix the ingredients together.
- Before serving, drain the excess water away.
Serve the shrimps with mango for a heavenly match. I think it will go well with white wine too!