My husband and I made this for a multi-birthday celebration for the family. There are a few changes that we made. First, the batter seemed to be very thick, so when we fried it, it turned out very puffy. We thinned the batter quite a bit, to the point that we could see the shrimp through it. It turned out crispy with a very thin bread coat...perfect. Additionally, I found that the honey flavor was very strong, and I prefer this dish to be more on the "tangy" side as it is in restaurants. I therefore used more mayonnaise and a little more condensed milk, and some fresh lemon juice as I had seen in some other recipes online, again....perfect! Because we were feeding around 20 or more adults and children, we opted to buy candied walnuts. We made 4 pounds worth of shrimp, and it was devoured in about 5 minutes!! I had no idea that this recipe was so easy. As for Mochiko, you can usually find this in the asian section of most supermarkets. Being half Filipino I have baked with this on numerous occasions and have never had a problem finding it. Enjoy...great recipe and very forgiving as far as adjustments go.
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My husband and I made this for a multi-birthday celebration for the family. There are a few...