Japanese Shrimp Sauce I Recipes

Steps:

• Whisk mayonnaise, water, sugar, paprika, garlic juice, ketchup, ground ginger, hot pepper sauce, ground mustard, salt, and white pepper together in a bowl.

Steps:

• In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth.

Steps:

• Mix the butter with the paprika, garlic powder, sugar and salt, then add remaining ingredients (in a bowl with a tight-fitting lid).
• Shake until combined thoroughly.
• Chill in the refrigerator for at least 2 hours before serving.
• You may want to add a bit of water to thin it out, not too much or you will dilute the flavors.
• Shake well and serve.
• Enjoy!

Steps:

• Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
• Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
• Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
• Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.