Walnut Shrimp

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      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

      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.

      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

      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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