{"id":940,"date":"2011-12-14T21:15:55","date_gmt":"2011-12-15T02:15:55","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/?p=940"},"modified":"2011-12-14T21:15:55","modified_gmt":"2011-12-15T02:15:55","slug":"take-out-honey-walnut-shrimp","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/take-out-honey-walnut-shrimp\/","title":{"rendered":"Deconstructing Take Out: Make Honey Walnut Shrimp at Home"},"content":{"rendered":"

Honey. Walnut. Shrimp. These three words strung together invoke such delight in me, I should probably be\u00a0embarrassed.<\/p>\n

But seriously … Crispy shrimp coated with a sweet, creamy mayonnaise dressing and studded with candied walnuts, what\u2019s there not to love about this dish?<\/p>\n

This dish isn\u2019t your usual Chinese fare the likes of fried rice or chow mein. In fact, with ingredients such as mayonnaise, honey, and candied walnuts, this dish is as far from the Far East as one could imagine. Rumor has it honey walnut shrimp was invented in Hong Kong and was transplanted to the U.S. in the early 1990\u2019s when chefs started immigrating stateside in anticipation of the 1997 handover of the British colony to China.<\/p>\n

Whatever its provenance, honey walnut shrimp has come to be a fixture on every Chinese restaurant menu in the U.S. and it\u2019s one dish I\u2019ll always order.<\/p>\n

When we dine out with my siblings and their families, it\u2019s a race of dexterity and speed with the chopsticks. Slowpokes get stuck with only bits of candied walnuts, which are yum but I\u2019d much rather have choice morsels of shrimp. You can bet my chopsticks skills are up to par! My husband has to rely on me to snag one or two pieces for him. Most often though, we compromise by placing two orders so there\u2019s enough shrimp to go around, and no hair-pulling or kicks under the table.<\/p>\n

Lately, I\u2019ve been on an \u201cI can make that!\u201d kick, attempting to recreate beloved restaurant favorites at home. Fried rice<\/a>, check! Shrimp and Pineapple Red Curry<\/a>, no sweat. \u00a0Pot stickers<\/a>? Easy.<\/p>\n

Judging from this recent post on Food52<\/a> , I\u2019m not alone.<\/p>\n

I\u2019ve been told before how easy honey walnut shrimp is to make. However, I\u2019ve never attempted it until I was flipping through Bee\u2019s (of\u00a0Rasa Malaysia<\/a>\u00a0fame) new cookbook \u201cEasy Chinese Recipes\u2014Family Favorites From Dim Sum to Kung Pao.\u201d<\/a><\/em> (Tuttle Publishing, September 2011).<\/p>\n

True to the title of her book, honey walnut shrimp is super easy! As are other familiar favorites such as pot stickers, Kung Pao chicken<\/a> and Mongolian beef<\/a>. A comprehensive ingredient guide, informative snippets on making shrimp “bouncy” (who knew?) and chili oil, plus, deep-frying and stir-frying tips and tricks round off this must-have book. (Ahem … do I hear Christmas present?)<\/p>\n

Here\u2019s to Bee’s new book and easy take out dishes done at home!<\/p>\n

~~~<\/p>\n

Honey Walnut Shrimp (\u6838\u6843\u867e)<\/strong><\/span><\/p>\n

Adapted from Easy Chinese Recipes\u2014Family Favorites From Dim Sum to Kung Pao<\/em> (Tuttle Publishing, September 2011) by Bee Yinn Low<\/p>\n

\"\"<\/a><\/p>\n

Time: 30 minutes, plus marinating time
\nMakes: 4 servings<\/p>\n

8 ounces shelled and deveined medium raw shrimp (I used 41-50 count. Go here<\/a> for a guide to shrimp sizes)
\n1 tablespoon egg white
\n1\/4 teaspoon salt
\n1\/2 cup cornstarch
\nOil for frying<\/p>\n

Dressing:
\n3 tablespoons mayonnaise
\n1\/2 tablespoon condensed milk
\n1\/2 tablespoon honey
\n1 teaspoon lemon juice<\/p>\n

Glazed walnuts:
\n1\/2 cup walnut halves
\n1\/4 cup water
\n1\/4 cup sugar<\/p>\n

Pat the shrimp dry with paper towels and marinate with the egg white and salt for about 30 minutes.<\/p>\n

To make the walnut glaze, rinse the walnut halves with cold water and drain.<\/p>\n

In a small pot, bring the water to a boil over high heat and add in the sugar. Keep stirring until the syrup thickens. Lower the heat to medium and add the walnut halves. Keep stirring until the mixture turns golden brown or caramel in color, about 4 to 5 minutes. Watch carefully as you don’t want to burn the walnuts. Transfer the walnut halves onto parchment or wax paper to dry.<\/p>\n

To make the dressing, mix the mayonnaise, condensed milk, honey and lemon juice in a bowl that is big enough to accommodate the shrimp. Set aside.<\/p>\n

Dust the marinated shrimp evenly with the cornstarch. Shake off any excess.<\/p>\n

Heat 2 to 3 inches of oil in a wok or stockpot to 350 degrees F. Drop the shrimp one by one into the oil and deep-fry in batches until the shrimp turns light \u00a0golden, about 1 to 2 minutes. Remove with a strainer or slotted spoon and drain on paper towels.<\/p>\n

Combine the shrimp with the dressing and toss well.<\/p>\n

Transfer the shrimp to a serving plate and garnish with the candied walnuts and serve immediately.<\/p>\n

~~~<\/p>\n

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