Shrimp in Chili-Mayonnaise Sauce

• 10 shrimp Black tiger shrimp
• 3 tbsp Katakuriko
• 3 tbsp Vegetable oil
• 2 tbsp Chili sauce
• 3 heaping tablespoons Mayonnaise
• 1 dash Pepper
• 5 leaves Sangchu Korean Lettuce
• 4 Cherry tomatoes

1. Shell the shrimp, remove the digestive tracts (they will come out if you use a toothpick to pull it out while holding the tail and twirling then wipe dry with a paper towel).
2. Put the katakuriko into a plastic bag, add the shrimp, and coat the shrimp by rubbing it in the bag.
3. Add half of the vegetable oil to a frying pan (1.5 tablespoons), and cook the shrimp over medium heat.
4. Once the side of the shrimp touching the pan has changed color, flip over, add in the remaining vegetable oil (1.5 tablespoons) and cook.
5. Once the surface of the shrimp smells aromatic, reduce to medium heat.
6. Put the chili sauce, mayonnaise, and pepper into a deep bowl, and mix well.
7. Coat Step 5 with Step 6.
8. Quickly coat the shrimp with Step 6 while taking care not to remove the breading, and turn off the heat.
9. Drain the water, place the sangchu Korean lettuce cut up into easy-to-eat sizes onto a plate, arrange the shrimp from Step 8 on top, garnish with tomatoes, and it is done.

shrimp, katakuriko, vegetable oil, chili sauce, mayonnaise, pepper, korean lettuce, tomatoes

Taken from cookpad.com/us/recipes/146926-shrimp-in-chili-mayonnaise-sauce (may not work)