Leng Hong Kien Mayo Sauce Recipe at Le Stanze Bistrot Cafe

Le Stanze Bistrot Cafe – Food is more than just nourishment; it is an art that brings joy, comfort, and memories. At Le Stanze Bistrot Cafe, we believe that every dish should tell a story one that combines taste, culture, and creativity. Among our signature menu selections is Leng Hong Kien Mayo Sauce, a delightful shrimp dish coated in a light, crispy layer and paired with a luscious mayonnaise sauce.

This recipe, often referred to as Leng Hong Kien or Fried Shrimp with Mayo Sauce, blends Asian flavors with a touch of modern culinary finesse. The crispiness of the shrimp contrasts beautifully with the creaminess of the sauce, creating a harmony that is both comforting and indulgent. Today, we invite you to explore how this dish is made, so you can recreate the experience of Le Stanze Bistrot Cafe in your own kitchen.

Recipe for Leng Hong Kien (Fried Shrimp with Mayo Sauce)

Category	Details
Dish Name	Leng Hong Kien (Fried Shrimp with Mayo Sauce)
Cuisine	Asian Fusion
Prep Time	20 minutes
Cooking Time	15 minutes
Total Time	35 minutes
Servings	3–4 portions

Also Read : Fresh Homemade Kimchi Recipe From Le Stanze Bistrot Cafe

Ingredients

Component	Ingredients
Shrimp Mixture	– 300 g peeled shrimp (deveined) – 1 clove garlic – 2 tbsp cornstarch – 1 egg white – 1 tsp sesame oil – 1 tsp oyster sauce – ½ tsp salt – ½ tsp sugar – ¼ tsp ground white pepper
Coating	– Cornstarch, as needed
Mayonnaise Sauce	– 3 tbsp mayonnaise – 1½ tbsp sweetened condensed milk

Instructions

1. Prepare the Shrimp Mixture
   Place the peeled shrimp, garlic, cornstarch, egg white, sesame oil, oyster sauce, salt, sugar, and white pepper into a food processor or chopper. Blend until the mixture turns into a smooth, sticky paste.
2. Shape the Shrimp Dough
   Using two spoons, scoop a portion of the shrimp paste. Carefully roll and shape it into a cylinder. Coat each piece with cornstarch to make handling easier, as the mixture will be quite soft.
3. Deep-Fry Until Golden
   Heat oil in a pan over medium heat. Fry the shaped shrimp pieces until they are golden brown and cooked through. Remove them from the pan and drain on a paper towel to remove excess oil.
4. Prepare the Creamy Mayo Sauce
   In a mixing bowl, combine mayonnaise and sweetened condensed milk. Stir until the sauce is smooth and evenly blended.
5. Coat and Serve
   Toss the fried shrimp pieces into the mayo sauce until evenly coated. Transfer to a serving plate, garnish if desired, and serve immediately while warm.

The Perfect Harmony of Texture and Flavor

What makes Leng Hong Kien truly special is the contrast in texture and taste. The shrimp paste delivers a savory umami bite, crisp on the outside yet tender on the inside. Once it is coated with the rich mayo sauce, every mouthful bursts with flavor creamy, slightly sweet, and perfectly balanced.

This dish is best enjoyed as an appetizer or paired with warm steamed rice for a more filling meal. At Le Stanze Bistrot Cafe, it is often served alongside refreshing beverages to balance the richness of the mayo sauce.

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Tips for Success

• Use Fresh Shrimp: Freshly peeled shrimp enhances the natural sweetness of the dish.
• Maintain Oil Temperature: Fry over medium heat to ensure the shrimp cooks evenly without burning.
• Customize the Sauce: You can add a dash of lemon juice for tanginess or a sprinkle of chili flakes if you prefer a little heat.

Cooking at home should not only be about filling your stomach but also about recreating memorable dining experiences. With this recipe, you can enjoy one of the beloved dishes from Le Stanze Bistrot Cafe right in your own kitchen. The Leng Hong Kien with creamy mayo sauce is proof that simple ingredients, when prepared with care, can transform into an unforgettable dish.

So, gather your ingredients, put on your apron, and bring the flavors of Le Stanze Bistrot Cafe to your table. This recipe is not just food it’s a culinary journey that celebrates the joy of cooking and the art of savoring life, one bite at a time.

This Article About Leng Hong Kien Written by: Ayu Azhari | Editor: Micheal Halim

Information Source: Cookpad.com