Mongolian/Japanese Shrimp Sauce
By
Morcash Sweat
@Morcash
1
I received this recipe from a Mongolian restaurant. It's a little bit different, and has more butter in it.
Ingredients
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1 cmayonnaise
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1 csugar
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1 qtbutter, softened
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2 or 3 tsppaprika
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1 crice wine vinegar
How to Make Mongolian/Japanese Shrimp Sauce
- 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.
