Creamy Shrimp Ebi Mayo

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A taste of Japan, right here in Kansas Ctiy.  Erika Koike, from Sama Zama, showed us how you can cook up some Japanese Fusion of your own right at home.


  • 1/ 2 pound peeled shrimp
  • 1 cup sliced Asparagus
  • 1/ 2 cup Mogu Mogu sauce
  • 2 tbsp Vegetable oil
  • 2 tbsp corn starch

1. Spread vegetable oil in a pan and cook to medium heat

2. Coat the shrimp in the corn starch and make sure it is evenly

3. Place the shrimp in the pan and stir-fry until they are cooked
thoroughly. When shrimp are done, remove them from the pan and place them
to a bowl (***Clean the pan after stir-frying the shrimp)

4. Spread vegetable oil in the pan again and cook sliced asparagus
lightly, and mix the shrimp in with the asparagus in a low heat and stir

5. Turn off the heat or keep the low heat, pour mogu mogu sauce on
top and mix in well (*** do not overcook the sauce, it will separate)

6. Ready to serve over rice, pasta, a piece of bread, or a salad

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