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Udang Mayonaise (Shrimp in Mayonnaise Sauce)

Posting Date: 08/30/20

Udang Mayonaise (Shrimp in Mayonnaise Sauce)

Udang Mayonaise (Shrimp in Mayonnaise Sauce) tastes similar to the Honey Walnut Shrimp you could find in Chinese restaurants in US, except it uses roasted sesame seeds rather than honey walnut. Udang Mayonaise can be found in some of Chinese restaurants in Indonesia. The shrimp is first coated with flour before being fried. It is then coated with mayonnaise sauce. The mayonnaise sauce consists of mayonnaise, sweetened condensed milk, salt, and fresh lemon juice. Thus, it tastes sweet, slight salty, and tangy. The sauce is perfect for the fried shrimp. I love this dish because of all those flavors in the sauce and also the fried shrimp. I serve the shrimp on top of shredded cabbage. The shredded cabbage adds freshness and crunchiness to the dish.

The recipe serves 3-4 people.


  • 20 jumbo or extra large size shrimp, peeled and deveined
  • For shrimp marinade: 1 cloves of garlic, minced
  • For shrimp marinade: 2 tablespoons of fresh lemon juice
  • For shrimp marinade: 1/4 teaspoon salt
  • For shrimp marinade: 1/4 teaspoon black pepper
  • 1 large egg
  • 4 tablespoons all purpose flour
  • 2 tablespoons cornstarch
  • For frying shrimp: vegetable oil
  • For mayonnaise sauce: 3 tablespoons mayonnaise
  • For mayonnaise sauce: 1 tablespoon sweetened condensed milk
  • For mayonnaise sauce: 1 tablespoon fresh lemon juice
  • For mayonnaise sauce: pinch of salt or to taste
  • 1 teaspoon roasted sesame seeds or to taste. You can skip it if you are alergic to it.
  • Optional: 1 cup shredded cabbage


  1. Place shrimp, minced garlic, salt, black pepper, and lemon juice on plate. Stir so that shrimp is evenly coated with the marinade. Leave it to marinate for 15 min.
  2. While the shrimp is marinating, place egg in a bowl and beat the egg to mix. Place all purpose flour and cornstarch on a plate and stir to mix the flour.
  3. Once shrimp has been marinated for 15 min, heat enough vegetable oil in frying pan over medium high heat.
  4. Take 1 shrimp out from the marinade. Shake it to remove the mince garlic. Dip it in the beaten egg so that it is evenly coated with the beaten egg. Shake to remove excess egg before placing it in the flour mixture. Coat the shrimp evenly with the flour mixture. Shake the shrimp from the excess flour before placing it gently in the frying pan. Repeat this step with the other shrimp. You will have to fry the shrimp in batches so that you won't overcrowd the frying pan causing the temperature to drop and shrimp to become greasy. Once the bottom side of shrimp turns golden brown, flip it to the other side so that the other side can get fried. Once it becomes golden brown, remove the shrimp with slotted spoon to remove excess oil and place the shrimp on a plate lined with paper towel. Repeat this step until all shrimp has been fried.
  5. In a bowl, mix mayonnaise, sweetened condensed milk, salt, and lemon juice. Coat the fried shrimp with the mayonnaise sauce. Sprinkle roasted sesame seeds on the shrimp.
  6. To serve it, place shrimp on top of shredded cabbage if used. Serve it warm with rice.

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