Walnut Shrimp

Name: Walnut Shrimp
Cook time: 40 min
Ingredients: 1 teaspoon salt; 1 pound extra-large shrimp , peeled and deveined; 1 large egg white; ¼ cup cornstarch; 1/8 teaspoon baking soda; 1/8 teaspoon garlic salt; 4 cups plus 1 teaspoon vegetable oil , divided; ½ cup sweetened condensed milk; ¼ cup mayonnaise; 2 teaspoons lemon juice; 2 teaspoons lime juice; ½ cup Candied Walnuts

0 Comments

Contributors

Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

View

Walnut Shrimp

This image courtesy of Bruce Nimmer

Editor's Note: Instead of ordering delivery, get cooking with this recipe for Walnut Shrimp! This easy seafood dinner recipe is tasty and flavorful and can be prepared in about as much time as it would take you to order it from your favorite restaurant.

This recipe includes a generous portion of shrimp and doesn't hold back when it comes to flavor. If you're tired of serving the same few recipes for dinner again and again, then shake things up in a big way with this shrimp recipe. If you'd like to add a second Chinese dish to your dinner menu, then consider taking a look at the authors' recipe for Sizzling Garlic Pork.

This is a popular dish made in Hong Kong, where chefs often use mayonnaise in banquet dishes. You may omit the walnuts if you prefer.

Serves4

Cooking Time40 min

Cooking MethodFrying

CostModerate

Total Timeunder 1 hour

OccasionBirthday, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together

Recipe CourseMain Course

EquipmentWok

MealDinner

Taste and TextureCreamy, Crisp, Rich, Savory, Sweet

Ingredients

1 teaspoon salt
1 pound extra-large shrimp, peeled and deveined
1 large egg white
¼ cup cornstarch
1/8 teaspoon baking soda
1/8 teaspoon garlic salt
4 cups plus 1 teaspoon vegetable oil, divided
½ cup sweetened condensed milk
¼ cup mayonnaise
2 teaspoons lemon juice
2 teaspoons lime juice
½ cup Candied Walnuts

Instructions

Place 2 cups warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry with paper towels.
In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt, and 1 teaspoon vegetable oil to a smooth paste. Add the shrimp and blend to coat very well.
In another small bowl, mix together the sweetened condensed milk, mayonnaise, and lemon and lime juices until smooth. Set aside.
In a wok or large, deep nonstick skillet, heat the remaining 4 cups oil to 350 degrees F. Deep-fry the shrimp until light brown, 3 to 4 minutes, turning as necessary. Remove from the oil. Increase the oil temperature to 375 degrees F. Cook the shrimp for 1 more minute and remove; drain well on paper towels.
Pour the mayonnaise mixture over the shrimp and stir until well covered.
Place on a platter, sprinkle the candied walnuts over, and serve.