Based on this recipe in a Japanese cooking magazine. They say it is based on the recipe from Akasaka Rikyu. Rikyu was one of my favorite restaurants which was in the basement of the office building that I worked in in Tokyo in the early 2000s, Plaza Mikado.

I swapped out the parsley for cilantro.


  • Sauce
  • 2 Tbsp heavy cream
  • 2 Tbsp condensed milk
  • ⅓ tsp gin
  • 1 tsp ketchup
  • 100g mayonnaise
  • 10 shrimp, shelled
  • Pinch of salt
  • Pinch of pepper
  • Starch
  • Splash of sesame oil
  • 60g of raw egg
  • Frying oil
  • Nuts, cashew or similar
  • Cilantro, chopped


mayonnaise mix

  1. Mix cream, condensed milk, gin and ketchup in a bowl and add mayonnaise at the end.

mix shrimp

  1. Put shrimp in bowl and add salt, pepper, starch, sesame oil and mix.

egg and starch

  1. Mix egg and 30g of starch in bowl then add to shrimp mix.

starch in vat

finished shrimp

  1. Put starch in a vat and dunk shrimp and coat with starch.


  1. Heat oil to 340ºF and fry shrimp for a few min and remove before they turn brown.


mix with mayonnaise

  1. Mix with mayonnaise and garnish with parsley and nuts and serve.