Friday, September 15, 2006
Honey Coconut Walnut Shrimp
One of my favorites to eat at a Chinese restaurant! Okay, before I go duck for cover from all the people yelling, "that's not chinese!" I'll come out and say that I'm aware that it's probably a westernized dish, however, as long as it tastes good, looks appealing, and smells amazing, then I'm all for it! Shrimps are first lightly battered then deep fried till cripsy. Then quickly mixed with a sweet, coconut flavored sauce, accentuated with a sprinkling of glazed
walnuts . A little bit of mayo mixed with coconut milk provides a smooth yet fragrant sauce, sweetened with a dollop of honey. This is my own recipe that I've been using for a while. Feel free to add more or less flavoring to your liking
1/2 pound shrimp, peeled and deveined
1 Tbsp wine
1 Tbsp cornstarch
1/2 cup tapioca starch
1 tsp salt
3 Tbsp coconut milk
3 Tbsp mayo
1 Tbsp lemon juice
2-3 Tbsp honey
handful of glazed walnuts
1. Wash and dry shrimp thoroughly. Then mix with the wine and cornstarch and leave aside while preparing the rest of the ingredients.
2. Beat the egg with the starch and salt. Add enough cold water to form a smooth but slightly thick batter. Heat enough oil for deep frying to 350 F. Using chopsticks, dip each shrimp in the batter, then fry in the hot oil for a few minutes until golden and crispy. Drain on paper towels.
3. While the shrimps are frying, mix the sauce ingredients in a saucepan. After the shrimps are all done frying, place the shrimp on a plate and pour the sauce over. Sprinkle with the walnuts.