Posted by Martin on January 05, 19101 at 09:02:54 :
Sam or Carl ? ? ? Have tried several variation to making the Shrimp sauce that is used in various Japanese restuarants (Shogun, Kobe). Mayo,Papirika,lemon juice, ground ginger, garlic powder. Something is missing or either to much of one of the ingredients. Any tips or different recipes that taste as good? This is the "pink" sauce (sometime's yellow but could be bad lighting) not the dark ginger based one. Thanks.