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Recreating LSC's Mayonnaise Shrimp Down South

Recreating LSC's Mayonnaise Shrimp Down South
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  • Recreating LSC's Mayonnaise Shrimp Down South

    Post #1 - December 2nd, 2010, 10:59 am
    Post #1 - December 2nd, 2010, 10:59 am Post #1 - December 2nd, 2010, 10:59 am
    Hey There-

    After a recent trip to Chinatown, my family has requested that I recreate LSC's mayonnaise shrimp. I see lots of online recipes for "mayonnaise shrimp" but I'm unsure as to which one to trust. It seems to me the shrimps are dipped in some type of egg wash and deep fried. Does anyone have any pointers?

    Thanks!

    Tom
  • Post #2 - December 6th, 2010, 7:31 am
    Post #2 - December 6th, 2010, 7:31 am Post #2 - December 6th, 2010, 7:31 am
    Look for Honey Walnut shrimp recipes -- they're pretty close
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #3 - December 6th, 2010, 8:13 am
    Post #3 - December 6th, 2010, 8:13 am Post #3 - December 6th, 2010, 8:13 am
    Shrimp are quick brined, then coated in rice flour batter before deep frying. There's an orange (?) element also. Orange juice/frozen concentrate combined into mayonnaise base, then crisp shrimp quickly coated in mixture. ???

    ??? :twisted:
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #4 - December 8th, 2010, 8:37 am
    Post #4 - December 8th, 2010, 8:37 am Post #4 - December 8th, 2010, 8:37 am
    Thanks for the pointers! I'm cooking the dish tonight. In case I completely fail, I'm also preparing crispy roast pork belly according to this month's Saveur. I was planning to use kewpie mayo because it's awesome, but I forgot it at the Asian store, so I'll use Hellman's.
  • Post #5 - December 8th, 2010, 9:52 am
    Post #5 - December 8th, 2010, 9:52 am Post #5 - December 8th, 2010, 9:52 am
    HI,

    I am always asking my relatives to bring Duke's Mayo from your region. Do you use it?

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #6 - December 8th, 2010, 9:52 am
    Post #6 - December 8th, 2010, 9:52 am Post #6 - December 8th, 2010, 9:52 am
    Tom in NC wrote:I was planning to use kewpie mayo because it's awesome, but I forgot it at the Asian store, so I'll use Hellman's.


    I'd suggest thinning out the Hellman's first. It has a much thicker consistency right out of the jar than Kewpee.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #7 - December 8th, 2010, 4:54 pm
    Post #7 - December 8th, 2010, 4:54 pm Post #7 - December 8th, 2010, 4:54 pm
    Tom in NC wrote:Thanks for the pointers! I'm cooking the dish tonight. In case I completely fail, I'm also preparing crispy roast pork belly according to this month's Saveur. I was planning to use kewpie mayo because it's awesome, but I forgot it at the Asian store, so I'll use Hellman's.



    The pork belly recipe looked terrific. Please post on how that goes as well.
  • Post #8 - July 14th, 2012, 11:11 am
    Post #8 - July 14th, 2012, 11:11 am Post #8 - July 14th, 2012, 11:11 am
    Cathy2 wrote:HI,

    I am always asking my relatives to bring Duke's Mayo from your region. Do you use it?

    Regards,

    I happened to stumble upon Duke's Mayonnaise today in of all places my local Dollar Tree :shock: $1.00 for an 8oz jar.

    Dollar Tree
    16719 Torrence Avenue
    Lansing, IL 60438
    (708) 474-0849

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