Kubuki Shrimp

Main Course

Recipe courtesy of Regatta restaurant, Lake Arthur, LA

Serves 4

  • 1 cup mayonnaise
  • ​1/3 cup prepared chili sauce
  • ​1/3 cup hot sauce
  • 24 won ton skins
  • ​24 colossal Louisiana shrimp, peeled and deveined, tails intact
  • ​vegetable oil
  • ​2 cups iceberg lettuce, chopped
  • ​1/2 cup green onions, chopped

Regatta's Kubuki Shrimp

Kubuki Shrimp 

Click image to enlarge


Combine mayonnaise, chili sauce, and hot sauce in a small bowl; mix well. Cover and chill at least 1 hour; can be made 1 day in advance.

Lightly moisten edges of won ton skin; wrap each shrimp individually, leaving tail exposed.

​Pour vegetable oil 1/2" deep in a large skillet (not nonstick);heat over medium high heat to 350ºF. Fry shrimp, in batches, 2 to 3 minutes on each side or until golden; drain on paper towels. Divide lettuce into 4 cold salad bowls, top equally with chilled sauce and 6 warm fried shrimp. Serve at once.


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<p>Sounds scrumptious. &nbsp;I love sushi and one dish I've recently found is called Ebi Mayo (Ebi is Japanese for shrimp or prawns). &nbsp;Prawns are tempura and served with a spicy mayo sauce, yum. &nbsp;Your recipe sounds similar and just as good, I'll have to try. &nbsp;Thanks for posting. &nbsp;Good health!</p>