Chinese takeout part IV….actually this is more of a Chinese banquet dish, but equally delicious! Honey walnut shrimp. Normally served with steamed broccoli, but I didn’t have any so this is what you get.
Heat oil in a small pot. Once it reaches 325F, fry your walnut halves until golden brown. While that oil is heating, add you water, sugar and salt to a saucepan on low heat and bring to a simmer, while stirring occasionally. Add you walnuts to coat with syrup until there is no liquid remaining, then transfer quickly to a lined tray and separate so they don’t stick together. Mix mayo, condensed milk, rice vinegar, honey and salt and mix until ribbons form! Set aside at room temperature. Prepare the cleaned shrimp by first making the cuts on the back of the shrimp deeper, so they get a nice coating and will open up into a nice shape when fried. Dredge the shrimp in cornstarch lightly and set aside. Keep the remaining cornstarch handy, because you will probably have to lightly dredge again just before frying. Bring the original oil back up to 350F, and fry your shrimp in batches, added them one at a time, and making sure they don’t stick together, about 2-3 min per batch. Transfer the fried shrimp to a large stainless steel mixing bowl, pour the creamy sauce mixture on top and gently toss the shrimp until coated. Pour the shrimp onto the plate, and sprinkle with the candied walnuts and scallion.
