Wednesday, October 28, 2009
I love Chinese food. I used to eat it at least once a week. Go down to Panda Express or a nearby Chinese restaurant and order up some delicious grub. Here's one of my favorite dishes. If it's on the menu you'd find this on my table. Hands down. Honey Walnut Shrimp. I love the slightly crisp shrimp with the creamy sauce along with the crunch of the walnuts. Yum. Tasty stuff. I'd order that with some peking duck with steamed buns.
I've been making this one for years and I'm happy to share it with you all. I covered the shrimp in a tempura like batter seasoned with salt, pepper and my favorite spice, paprika. Generally, the shrimp are deep-fried, but for those who've been following this blog, I try to avoid deep-frying when I can. So pan-frying was the alternative choice. Fried them up and drained on a paper towel as I made the quick creamy sauce to go with it. I also boiled the walnuts in sugared water to give the little nuts some sweetness. After frying, I tossed the shrimp and walnuts in a creamy sauce. There you have it. No need to order out when you can now make them at home.
I served this with some Pinoy Style Garlic Fried Rice.
Honey Walnut Shrimp
1 lb Shrimp (peeled and deveined)
1/2 c walnuts
2 c water
1 c sugar
2/3 c flour
3 egg whites
1 tsp paprika
salt and pepper
2 Tbsp Honey
2 Tbsp light mayo
1 Tbsp fresh lemon juice
1/2 Tbsp condensed milk
Combine all the ingredients of the sauce in a large bowl and set aside.
Bring the water to a boil in small pot and add the sugar. Stir to dissolve sugar. Add the walnuts and boil for 2 min. Then drain and place onto a parchment paper lines cookie sheet to dry.
In another bowl combine together flour and egg white. Mix until smooth. Season with some salt and pepper and add the paprika.
Heat the oil and pan-fry the shrimp until golden brown. Roughly 60 second per side. Then drain the excess oil on a paper towel and toss into the creamy sauce mixture. Add the dried walnuts and toss well again.