Chinese Food: What's Hot Now: Honey Walnut Shrimp

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Honey Walnut Shrimp Nov 8th 2011, 10:08 Sweet coconut milk nicely balances tart lemon and only the shrimp are deep-fried in this version of the popular restaurant dish. Honey Walnut Prawns - with condensed milk and deep-fried walnuts Ingredients: 1/2 cup chopped walnut pieces 1/4 cup sugar 1/2 pound shrimp (Guide Note: Use medium to large shrimp) 1 egg, lightly beaten 4 tablespoons cornstarch 11/2 tablespoons honey 3 tablespoons mayonnaise 3 3/4 teaspoons freshly squeezed lemon juice 3 tablespoons coconut milk 3 cups oil for deep-frying Preparation: 1. Earlier in the day, boil the walnut pieces for 5 minutes. Drain well. Spread the sugar on a piece of wax paper. Roll the walnut pieces in the sugar and allow to dry. 2. Peel and devein the shrimp. Wash and pat dry with paper towels. 3. Heat oil to 375°F. While waiting for oil to heat, mix the egg with the cornstarch to form a batter. Dip the shrimp in the egg batter. Deep-fry the shrimp until they turn golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Cool. 4. Combine the honey, mayonnaise, lemon juice, and coconut milk. Mix in with the shrimp. Serve on a platter with the sugared walnuts arranged around the shrimp. Reprinted with permission from The Everything Chinese Cookbook, by Rhonda Lauret Parkinson, Copyright © 2003, F&W Publications, Inc., All Rights Reserved Guide Note: This recipe for Honey Walnut Shrimp serves 2 as a main dish served over steamed rice, and the recipe can easily be doubled to serve 4. If you want to serve it as an appetizer, doubling the recipe would serve 4 to 6 people.

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