Reviewed: May 22, 2012

I tweaked a thing or two, but it turned out great with my sushi.

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Reviewer:

Chef Ashley

Cooking Level: Professional

Reviewed: Apr. 16, 2012

Rich and creamy - not bad. Great consistency in part, I'm sure, because of the butter. However, it was a little flat on taste and still a bit sweet even after reducing the amount of sugar (I used Splenda) by half. It was serviceable, but not tasty enough for me, anyway, to make it worth the calories. Would have probably loved this if it just had a little more flavor.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 31, 2012

Love this with scallops! Yum Yum!!

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Reviewer:

mch1540

Reviewed: Sep. 10, 2011

Very good shrimp sauce. I halved the amount since I was only serving two people using best food mayonnaise. I cut back a bit on the amount of sugar using splenda and I found it was still slightly sweet but with a little "tang" from the vinegar. Next time I will just use 2 tsp. of Splenda instead of 3T of sugar. The color of the sauce is a slight pinkishorangish hue just as submitter states. I just mixed all the ingredients together and put in the refrigerator to chill until ready to serve. I used this recipe as a dipping sauce for ,"Japanese Deep Fried Shrimp," and served it aong with "Japanese Style Sesame Green Beans,""Cucumber Sunomono," and "Miso Soup," all from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 28, 2011

Did not like at all. Nothing could cut out the STRONG taste and smell of my Hellmann's mayo.

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1 user found this review helpful

Reviewer:

Viking mom

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Northport, Alabama, USA

Reviewed: Jun. 21, 2011

Tastes exactly like the restaurants! I used a tad more vinegar because I love the kick. I'm surprised this recipe doesn't have higher ratings!

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Reviewer:

Melissa

Cooking Level: Expert

Reviewed: May 18, 2011

I love this stuff!! I prefer to use Nakano seasoned rice vinegar and used 3 tablespoons of butter. I'm close to matching my local version.

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Reviewer:

SxChuck

Reviewed: Mar. 29, 2011

Tastes great! I use it every time I stir fry!

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Reviewer:

whitejk

Reviewed: Mar. 20, 2011

I gave this recipe 4 stars. It may deserve 5 simply because it gave me a foundation to make it better. The only change I would suggest is to sub Miracle Whip for the mayonnaise...it takes the tang out and makes the shrimp sauce a bit sweeter.

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Reviewer:

UTMBA07

Cooking Level: Expert

Home Town: Prattville, Alabama, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Mar. 5, 2011

This turned out pretty good but was a little too sweet in my opinion. I will cut the sugar back to 1 tablespoon next time or either leave it out entirely.

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11 users found this review helpful