Japanese Shrimp Sauce
This recipe for Japanese Shrimp Sauce is a quick and easy way to add flavor to your seafood dishes. The creamy, tangy sauce is perfect for dipping shrimp, or as a topping for salads or sandwiches.
This recipe for Japanese Shrimp Sauce is a quick and easy way to add flavor to your seafood dishes. The creamy, tangy sauce is perfect for dipping shrimp, or as a topping for salads or sandwiches.
- Carbohydrate 47.7229800180366 g
- Cholesterol 328.239999864541 mg
- Fat 171.312902488857 g
- Fiber 0.933000023806324 g
- Protein 2.81447000040103 g
- Saturated Fat 70.3885404608146 g
- Serving Size 1 1 recipe (426g)
- Sodium 2570.19450106841 mg
- Sugar 46.7899799942303 g
- Trans Fat 73.433098051152 g
- Calories 1731 calories
Step-by-step
- In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder.
- Mix well, cover and refrigerate.
Sensory Profile and Texture
This chilled condiment yields a pale coral hue with a velvety mouthfeel and balanced acidity. Mayo provides a stable fat emulsion that coats shrimp cleanly. Paprika imparts a mild, earthy warmth without competing with the primary sweetness. Whisk the mixture until completely smooth before chilling.
Chemical Flavor Interaction
Acid from rice vinegar cuts through the dense fat of mayonnaise and butter. Sugar balances this sharp tang to prevent harshness on the palate. Garlic powder disperses evenly throughout the lipid matrix. Chill the sauce for at least 30 minutes to let these compounds meld properly.
Ingredient Efficiency and Substitutions
Commercial mayonnaise serves as the most economical base for this emulsion. Butter adds richness, but neutral oil substitutes at a one-to-one ratio if dairy is absent. White sugar dissolves faster in cold liquids than raw cane varieties. Store leftovers in an airtight glass container for up to five days.
