Tom Sot Mayonnaise (Mayo Shrimp in a Pineapple), Made with Monk Fruit Sweetener
Vietnamese dishesFried DishesNationwide60 minutes, including 30 minutes soaking the shrimp in ice water
Tom sot mayonnaise is loved for a crisp coating holding a rich sauce. The sweet sour pineapple alongside keeps it from feeling heavy. The hard part is that the shrimp soften soon after they meet the sauce, and the coating comes away easily.
The shrimp soak in ice water for 30 minutes, get rubbed with tapioca starch, then are patted completely dry so they spit less in the oil. They fry twice, 45 seconds the first time, then cool before the second round. That is what keeps the coating crisp for longer.
This batch weighs about 2.9kg, at roughly 362 calories per 100g.
Method
Lay the pineapple on its side and cut a lengthwise slice 1.5 to 2cm thick off one face, without halving it. Scoop out all the flesh, catching the juice for the sauce.
Mix the coating sauce: 120g Lean Mayo, 15g kOBE Monk Fruit Blend, 19ml unsweetened oat milk and 1/2 teaspoon rice vinegar.
Mix 75g crispy frying flour with 3 tablespoons cornstarch and sift together.
Soak the 500g prawns in ice water for 30 minutes, peel them with the tails on, and remove the veins. Rub the prawns with 1 tablespoon tapioca starch and a little water, rinse very well, and pat dry with paper.
Score along the back of each prawn without cutting through, then season with 1/2 teaspoon salt and 1 tablespoon egg white, and leave for 5 to 10 minutes.
Mix the dressing sauce: 200g Lean Mayo, 26g kOBE Monk Fruit Blend, 32ml unsweetened oat milk, 1 tablespoon pineapple juice and 1 teaspoon rice vinegar.
Heat 1 liter of oil. Dip each prawn in the coating sauce, roll it in the flour, and lower it into the pan, waiting 10 seconds before moving it. Fry for about 45 seconds, then lift out.
Let the prawns cool a little, then fry a second time over medium heat until evenly golden and crisp.
Toss the prawns while still hot with the dressing sauce, folding gently to coat.
Pile the prawns into the hollowed pineapple and arrange the rest around the plate.
Tips
Thirty minutes in ice water and a rub with tapioca starch clean the prawns and soften their smell, and a thorough pat dry keeps the oil from spitting.
Fry twice, 45 seconds first and then again after cooling, and the coating stays crisp far longer.
Mix the coating sauce and the dressing sauce in two separate bowls, as reaching for the wrong one costs the prawns their crunch.
A sauce made with oat milk runs thinner, so chill it for 15 minutes to thicken before it meets the prawns.
Fold gently when coating, as heavy tossing pulls the crust off the prawns.
Keep the juice from the scooped pineapple and mix it into the dressing sauce for its fragrance.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.