Friday, November 21, 2008

Honey Walnut Shrimps (核桃虾)

The first time (that I can remember) I had Honey Walnut Shrimps was at a friend's birthday dinner. We sat with 10 other people, but I was probably responsible for eating half of that dish. It was so good. I like shrimps okay and usually not a fan of sweet dishes, but somehow, I was hooked by this one.

I never thought I could make it at home. I mean, it was so good and looked complicated. But then, I saw the recipe on Rasa Malaysia and Nook & Pantry. I saw the everyday ingredients that are used to make the dish and knew I had to try.

I combined the two recipes and concocted my own version. It was a success! It tasted just like I remembered from the restaurant! I really liked the semi-crispy shrimps covered in creamy honey sauce!

The recipe is easy to execute, but it does take a little bit of preparation (I asked my sous chef to help with peeling and deveing - thanks hubs!) and good planning. The result, though, is so worth it. This is definitely one of my favorite recipes.

Honey Walnut Shrimps:

- 1/2 lb large shrimp, peeled and deveined
- 1/2 tbsp rice cooking wine
- 1 egg white
- salt and pepper to taste
- 1/4 cup corn starch
- cooking oil for frying

Sauce:
- 1/4 cup miracle whip
- 3 tsp honey
- 1 tsp rice vinegar
- 1/4 tsp salt

Glazed Walnuts:
- 1/3 cup walnut halves
- 1/4 cup sugar
- 1/4 cup water

1. Heat up water until it boils and add in sugar. Boil for 2 minutes. Add walnuts. Keep stirring until it turns thick and golden color. Boil for 1 minute. Drain and place walnuts on a cookie sheet to dry.
2. Beat the egg white until lightly foam. Toss the shrimp with rice wine, white pepper, beaten egg white and salt. Let marinate in the fridge for 15 to 30 minutes.
3. For the sauce, whisk all the ingredients together and set aside.
4. Coat the shrimps with a thick layer of corn starch and then fry in hot oil until golden brown. Remove the shrimps from the pot and drain on paper towels. I didn’t deep fry the shrimp, I just pan fried them.
5. Fold the sauce with the shrimps.
6. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

*For more pictures on Honey Walnut Shrimps, click here. My dish looks comparable!

5 comments:

  1. Heaven is a place in my mouthNovember 21, 2008 at 12:16 PM

    Hands-down one of the best things my mouth have ever tasted. Then again, I love seafood and anything sugary. This reminded me of coconut shrimp, but without the coconut. Joyce hates the stuff, but this thing reminded me of it except much better. Wow, I can taste it right now just thinking about it! I think I'm going to be a shrimp, honey bee, and walnut farmer so that I can eat this dish for the rest of my friggin life! Thanks for the great dish dear!

    ReplyDelete
  2. I like this dish too. I think I am the only one that eats this dish when I go out with the Tays. Walnut and shrimp (less mercury) are good for you too.

    ReplyDelete
  3. oh yum! this is one of my favs too!

    ReplyDelete
  4. This sounds like a nice way to enjoy shrimp!

    ReplyDelete
  5. if you want the walnuts like the one in restaurants you have to fry it

    ReplyDelete