This sauce is called YUM-YUM sauce at a very famous restraunt in columbus, ohio. Note that the peaches and their syrup are pureed to liquid before making this sauce. Thank you so much for a much sought after recipe that has been a much kept secret. It is also very good on fried rice and with everything else asian.
Excellent recipe. One of the only recipes I have found for shrimp sauce that gets both the consistency just right (Thick enough to coat the back of a spoon but slowly drizzles off) as well as the flavor. Just the right balance of savory, sweet, and with just a barely-noticeable touch of tanginess from the rice vinegar. Most other recipes out there just taste like mayo for the most part, this actually tastes like a recipe that any popular Japanese/Hibachi restaurant would use. Thank you so much for sharing.
Wonderful balance between sweet and tangy - and so easy to make! I made homemade mayo in my blender first (Homemade Mayonnaise), so it was a simple matter to just add the rest of the ingredients. Reviewed for PAC.
Very good. Served over baked garlic shrimp and couscous.
Simple and delicious! Next time I'll do without the ketchup though. I served this with sauteed shrimp. :)
This is the tastiest shrimp sauce I've ever tried. I've never ordered it in a Japanese restuarant, but I sure will from now on. I served it over calrose rice and then topped it off with lightly sauted garlic shrimp and more sauce. And it was a big hit in my family. I made this for PAC Fall '08.