Bonaldo 90 · OL Atelier · 1 October 2026 — Kitchen SOP
Japanese-Style Fried Shrimp Salad
Banana shrimp · chili-sesame vacuum marinade · flash-fried · QP-mustard dressing · 80 pieces · locked 28 Sep 2026 by Chef Andy
The Shrimp 4 kg · 80 pieces · 20/kg banana shrimp
- Prep: peel the body shell only — head ON, tail ON. Devein through the back. Keep on ice.
- Marinade (vacuum, 30 minutes): 240 ml chili oil + 80 ml toasted sesame oil + 20 g salt for the full 4 kg. Seal under vacuum — the bag does the work; do not marinate longer or the sesame turns bitter.
- Fry: piping hot oil (190 °C), waves of 10–12 shrimp max — this size dumps water and crashes the oil if you overload. 60–90 seconds; heads fry crisper than bodies, that is correct.
- Pat dry thoroughly on paper — a wet shrimp is a runny dressing.
- Cool to warm, not hot (about 2 minutes on the rack). Tossing hot splits the mayo.
- Toss: chilled bowl, chilled dressing, ~13 g per shrimp. Fold, don't stir.
QP Mustard Dressing Makes ~1,050 g · coats 80 with buffer
| Ingredient | Amount |
|---|
| Kewpie mayonnaise | 750 g |
| Sweetened condensed milk (นมข้นหวาน — never นมข้นจืด) | 90 g |
| Sour cream | 90 g |
| Mustard powder — bloomed in 25 ml warm water, 10 min. Never added dry. | 20 g |
| Rice vinegar | 30 ml |
| Lemon juice + zest of 2 lemons (yuzu 15 ml may replace half the juice) | 25 ml |
| Light soy / shiro shoyu | 12 ml |
| Toasted sesame oil | 12 ml |
| Salt, white pepper — season at the end. No honey. | to taste |
METHOD. Whisk mayo, condensed milk, sour cream and bloomed mustard smooth. Whisk the acids in slowly, in a thin stream — slow acid tightens mayonnaise; dumped acid loosens it. Soy, sesame oil, season. Chill 30 minutes minimum and taste it cold — cold mutes sweetness, so never judge it at the mixing bowl. Target: thick glossy ribbon, walnut-shrimp weight. To thicken further add Kewpie or bloomed mustard — never liquid.
Finish & Garnish At the pass only
- Crushed peanut-sesame brittle over the top — from the bar's own brittle. Ties the bite to the take-home gift.
- Optional freshness: julienned cucumber, salted 10 min and squeezed hard, or green apple julienne. Folded in at the last minute only.
- Shiso chiffonade if available.
- Crunch never gets tossed into the mayo — it goes on at the pass or it is soggy in 15 minutes.
Service & Safety
1. This is cooked shrimp in mayonnaise: 2 hours maximum out of refrigeration — 1 hour if the room is warm. Displayed portions sit over ice.
2. Hold fried shrimp and chilled dressing separately; toss in waves every 30–40 minutes. Quality dies before safety — glaze and crunch are gone by minute 30 anyway.
3. Passed separately from the three-bite napkin set, in chilled cups or spoons — it is dressed and cannot sit on the linen.
4. Allergens: shellfish (shrimp), egg (mayo), dairy (condensed milk, sour cream), sesame, soy, mustard. Guests flagged shrimp-allergic on the door list (see /door notes) must not be offered this — check the board before the first pass.