Chinese Walnut Shrimp

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Walnut shrimp is a fusion dish that is served in most Chinese restaurants in the USA. It is made by deep-frying the shrimps (the traditional Chinese cooking method) and mixed with a mayonnaise-based sauce (definitely non-Asian).

 

Yummy yummy! The flavor is outstanding!

 

Ingredients

 

A

 

• 200g shrimp, medium-sized, deveined
• 100g walnut
• Vegetables oil for frying

 

B

 

• 1 egg white
• 1/2 tsp salt
• 3 tbsp cornstarch
• 2 tbsp water
• 2 tbsp flour
• 1/2 tsp baking powder

 

C

 

• 50ml water
• 500g palm sugar

 

D

 

• 120g mayonnaise
• 2 tbsp honey
• 1.5 tbsp condensed milk
• 1.5 tbsp coconut cream
• 1/8 tsp salt
• 1 tbsp lemon juice

 

Instructions

 

Coat the walnut with syrup

 

1. Deep-fry the walnuts in medium heat (150°C/300°F) until the surface has turned to a golden brown. 

 

2. Heat the palm sugar in a small saucepan until it starts to melt. 

 

3. Pour an equal amount of hot water into the melted palm sugar to form a simple syrup. Then cook down the syrup until it thickens.

 

4. Place the walnut in the syrup, then coat the walnuts thoroughly.

 

5. Arrange the candied walnuts on parchment paper or a baking sheet to let them cool. 

 

Coat the shrimp with a batter

 

1. Place the egg whites, cornstarch, all-purpose flour, and half a teaspoon of baking powder in a large bowl.

 

2. Add two tablespoons of water and mix well to form a thick batter without lumps.

 

3. Place the shrimp in the mixing bowl and coat them thoroughly with the batter.

 

Deep-fry the shrimp twice

 

1. Deep-fry the shrimp at medium-high heat, about 150°C/300°F, for two minutes or until lightly golden. Remove and let it cool.

 

2. Return the shrimp to the hot oil again.

 

3. Deep-fry the shrimp at high heat, 200°C/390°F, for the second time until golden.

 

4. Drain away the excess oil on a paper towel or wire rack.

 

To make the sauce and serve

 

1. Combine the ingredients in D thoroughly in a small bowl, then keep it refrigerated.

 

2. Place the shrimp on a plate, then top with the candied walnuts.

 

3. Drizzle the mayonnaise mixture on top right before serving and garnish with green onions.

 

 

Source: Taste of Asian Food. Reproduced with permission.

 

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