Mongolian/Japanese Shrimp Sauce

Name: Mongolian/Japanese Shrimp Sauce
Cuisine: Japanese
Ingredients: 1 c mayonnaise; 1 c sugar; 1 qt butter, softened; 2 or 3 tsp paprika; 1 c rice wine vinegar

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By Morcash Sweat
@Morcash

I received this recipe from a Mongolian restaurant. It's a little bit different, and has more butter in it.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Method:

Blend

Ingredients

1 c

mayonnaise
1 c

sugar
1 qt

butter, softened
2 or 3 tsp

paprika
1 c

rice wine vinegar
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How to Make Mongolian/Japanese Shrimp Sauce

Step-by-Step

Blend all ingredients together until smooth. Let sit 24 to 48 hours in refrigerator before using. Then let it warm to room temperature when using. It is usually thick straight from the refrigerator. But, you can add a little bit of water to adjust the consistency where you like it.

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