Leng Hong Kien (Mayonaise Udang / Sweet Mayonnaise Shrimp)

Leng Hong Kien (Mayonaise Udang / Sweet Mayonnaise Shrimp)

Course: Appetizer
Cuisine: Indonesian Chinese
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 105kcal
Author: Marvellina
 Succulent tiger shrimp are fried in crispy batter and then coated with finger-licking good sweet mayonnaise sauce.
Print Recipe


  • 10 -15 pieces tiger shrimp (shelled and deveined- keep the tail on the prawns if you want as part of presentation)
  • 1 recipe of crispy batter
  • Cooking oil for deep-frying
  • White sesame seeds for sprinkling - optional

Sweet mayonnaise sauce:

  • 1/2 cup Mayonnaise
  • 2 Tbsp butter melted
  • 2 Tbsp sugar
  • 1 cooked egg yolk from a hard-boiled egg


Preparing the sauce:

  • Place all ingredients in food processor and process into smooth sauce. Chill in the refrigerator and can be made one day ahead

Preparing the shrimp:

  • Rinse the shrimp briefly with cold water and then pat them dry with paper towel. Flip the shrimp over to the other side and then use a small paring knife to cut five shallow slits throughout the length of the body
    Tiger Shrimp
  • Gently press on the shrimp to bend it straight
    Tiger Shrimp


  • Preheat the oil in a medium or large deep pot for deep-frying
  • Place all ingredients for the batter in a large mixing bowl and only prepare when you are ready to fry them
  • When the oil is ready, dip each shrimp into the batter and fry until they are golden brown and then turn to the other side and fry for another minute or so. The whole process shouldn’t take more than 5 minutes, as prawns get cooked pretty quickly
  • Remove the fried shrimp from the pot and place on paper towel briefly. Pour the mayonnaise sauce over the prawns and lightly toss to coat each piece. Transfer to a serving platter and serve immediately or you may chill them for a while and serve them cold


Serving: 1piece | Calories: 105kcal