Walnut Shrimp

[BiggerPiggyBank]

Fortune Restaurant Shrimp Walnut
48 medium-size raw shrimp (26 to 30 count), shelled and deveined
8 tablespoons water chestnut starch (see note)
Vegetable oil for deep-frying
1/2 cup mayonnaise
2 tablespoons coconut juice (see note)
2 tablespoons lemon juice
Honey walnuts (see recipe)
1 pound broccoli, cooked, or lettuce (see note)
2 tablespoons sesame seeds
Kiwi slices and strawberries for garnish (optional)

Cook shrimp in boiling water 5 to 10 seconds. Place in colander and rinse
with cold water. Sprinkle shrimp with water chestnut starch.

Mix to coat
evenly.

Heat large wok and add enough vegetable oil to fry shrimp. Heat oil to 300
degrees. When oil is very hot, add starched shrimp and fry 2 minutes.

With
slotted spoon, remove shrimp for 30 seconds, then return to oil and fry for
another minute. When done, remove and let drain on paper toweling.

In large bowl, mix mayonnaise, coconut juice and lemon juice. Place shrimp
in bowl and mix with sauce.

Prepare honey walnuts and set aside.

Divide cooked broccoli or lettuce leaves among 4 serving dishes. Place honey
walnuts on side. Remove shrimp from sauce with slotted spoon and place over
broccoli or lettuce.

Sprinkle with sesame seeds. Circle with honey walnut
halves, sliced strawberries and sliced kiwi, if desired. Makes 4 servings.

Notes: Water chestnut starch is available at The Asian Mart on N. Old World
3rd St. Coconut juice is available at Asian food stores and some
supermarkets.

If using broccoli, boil 3 minutes or until tender.

Honey walnuts
1/2 cup chopped walnuts
2 tablespoons honey

Bring small pan of water to boil. Add nuts and cook 5 minutes. Drain nuts
and return to pan.

Add honey and cook over low heat, stirring occasionally,
until nuts are well coated, about 2 minutes

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