Asian Boiled Shrimp Spicy Asian Mayonnaise Recipe

Ingredients for Asian Boiled Shrimp Spicy Asian Mayonnaise

• Fresh Ginger
• Lemons
• Low Sodium Soy Sauce
• 1 tablespoon sugar
• 2 bay leaves
• 2 green onions (chopped)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• Fresh Ground Black Pepper
• Crushed Red Pepper Flakes
• Large Shrimp
• Seasoning
• 1 large egg yolk
• Fresh Lemon Juice
• Green Onion
• 1 cup vegetable oil
• 2 tablespoons soy sauce
• Fresh Cilantro Leaves
• Fresh Ground White Pepper
• ½ teaspoon sesame oil

How to Make Asian Boiled Shrimp Spicy Asian Mayonnaise

1. **Prepare the Shrimp Marinade:** In a large saucepan, combine 6 cups water, 1 tablespoon grated fresh ginger, zest of 1 lemon, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 1 tablespoon sugar, 2 bay leaves, 2 green onions (chopped), 2 cloves garlic (minced), 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon crushed red pepper flakes. Bring to a boil over high heat.
2. **Season and Boil Shrimp:** Season 1 pound of shrimp with essence seasoning (see recipe #14372 or #11783 for details) and add to the boiling mixture.
3. **Cook and Steep:** Cook for 2 minutes, remove from heat, and let steep for another 2 minutes.
4. **Cool the Shrimp:** Remove shrimp with a slotted spoon and transfer to a large platter to cool. Serve warm, at room temperature, or chilled with the Asian mayonnaise.
5. **Make the Asian Mayonnaise:** In a food processor, combine 1 large egg yolk, 1 tablespoon lemon juice, 1 teaspoon grated fresh ginger, 1 clove garlic (minced), and 1 tablespoon chopped green onions. Process for 15 seconds.
6. **Emulsify the Mayonnaise:** With the food processor running, slowly drizzle in 1 cup vegetable oil until the mixture thickens into a mayonnaise consistency.
7. **Season the Mayonnaise:** Add 1 tablespoon soy sauce, 1 tablespoon chopped cilantro, ¼ teaspoon black pepper, ½ teaspoon sesame oil, and ½ teaspoon salt. Pulse once or twice to combine.
8. **Serve:** Serve the Asian mayonnaise immediately with the shrimp, or store in an airtight container in the refrigerator for up to 24 hours.