Shanghai Shrimp Dip

Shanghai Shrimp Dip

A dip a day.... another recipe from the Delicious Dips cookbook. Was lazy to go out yesterday, the only recipe I could try with the ingredients I had was this shrimp dip. I served it with dumpling crisps. T and I agreed that this dip would be a prefect snack for the party, quick and easy yet delicious.

Ingredients (makes 3 cups):

  • 500g shrimps
  • 4 shallots, finely chopped
  • 1 tbsp finely minced ginger
  • 1 tsp finely minced garlic
  • ¼ cup mayonnaise
  • 1½ tbsp sour cream
  • 1 tbsp fresh lemon juice
  • 1½ tsp sesame oil
  • ½ tsp freshly ground white pepper
  • Pinch of salt


  1. Boil shrimps over high heat for about 2 minutes. Drain and rinse under running cold water. Peel, devein, chop finely and transfer to a medium mixing bowl.
  2. Add in all other ingredients, stir until all ingredients are combined.
  3. Cover and keep in the fridge for at least 1 hour before serving. This dip can be prepared up to 2 days in advance.
  4. Serve chilled with deep-fried wontan or dumpling crisps, vegetable chips, bagel chips, etc.

**This recipe is adapted from Delicious Dips by Diane Morgan.

Comments :

5 comments to “Shanghai Shrimp Dip”
Mat Gebu said...

Tak boleh nak imagine bila dah masuk dalam mulut....wahhhhh...sedapnyaa!!!!

Lydia said...

cubalah mat... resepi ni senang... sedap makan ramai2 :d

jo ayee said...

lydia..i suka have to lose few extra pounds. so hard!!! guest for me have slow down on cooking. wish me luck

HK Choo said...

Hope it is not a silly question, but how do to make the dumpling crisps?

Lydia said...

HK Choo,

Dumpling crisp = deep fried gyoza skin. Cut it into any desired shapes before frying them.

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