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Category: |
Category: |
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Candied Walnuts |
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Ingredients: |
Ingredients: 1/2 c. granulated sugar
1/2 c. water
1/2 c. walnut halves (heaping)
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Directions: |
Directions:In small light-colored saucepan, add water and sugar. Bring to a simmer and allow to continue to simmer until syrup turns thick and the color changes to a very light gold, about 15 minutes.
Add in walnuts and stir until they are evenly coated. Using a slotted spoon, drain walnuts and place onto a sheet of parchment paper to dry. |
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Sauce |
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Ingredients: |
Ingredients: 1/2 c. mayonnaise
2 tbsp. condensed milk
2-4 tbsp honey
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Directions: |
Directions:Whisk all sauce ingredients together. Start with 2 tbsp. honey and add more if desired. Set aside. |
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Fried shrimp |
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Ingredients: |
Ingredients: 1 large egg, whisked
2/3 c. cornstarch
1 lb. raw shrimp, deveined and shells removed
oil for frying
2 green scallions, thinly sliced
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Directions: |
Directions:Add 1-1/2 inches of oil to pan being used for frying, bring to medium heat.
Place egg in one bowl, cornstarch in another. Coat shrimp in egg and shake off excess. Roll shrimp in cornstarch until completely coated.
Add to hot oil and cook until shrimp curl up, the coating turns crispy, and the shrimp are cooked through. Do this in batches until all shrimp are fried. Place cooked shrimp on a paper towel lined plate. Do not wait for shrimp to turn brown; cornstarch coating stays white.
Add shrimp to a large bowl and pour the sauce over shrimp. Gently toss until shrimp are coated. Place shrimp onto large serving plate and top with candied walnuts and scallions. Serve warm, with cooked rice. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: At many cantonese restaurants, the walnuts are first fried before they are coated, which makes them even crunchier.
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This recipe for Honey Walnut Prawns is from