Recipe: Five Flavor Shrimp with Candied Walnuts

Five Flavor Shrimp with Candied Walnuts
From: Judi M. Phelps
Source: August Moon Restaurant, Dallas, Texas
Serves 6 to 8

2 quarts water
5 oz walnut halves (1 1/3 cups)
1 cup sugar
1 cup peanut oil
1 lb medium shrimp, shelled and deveined
pinch salt
pinch freshly ground white pepper
2 egg whites, lightly beaten
2 tsp sesame oil
1/4 cup cornstarch
3 cups peanut oil
2 green bell peppers; seeded, deveined and cut into 1-inch triangles
4 oz small snow peas; strings removed
2 green onions; chopped
3 garlic cloves; chopped
2 dried red chilies; chopped
1 slices fresh ginger; chopped
1/2 cup catsup
3 tbsp soy sauce
3 tbsp sugar
1/2 tsp salt
1 tbsp sesame oil

Bring water to rapid boil in medium saucepan over high heat. Add walnuts and boil 7 minutes.

Blend in 1 cup sugar and cook, stirring occasionally, until almost dry, about 1 1/2 hours, reducing heat toward end of cooking time to prevent burning. Remove walnuts from heat and drain.

Heat 1 cup peanut oil in wok or large skillet to 350 degrees F. Add walnuts and fry 4 minutes. Remove and drain well on paper towels. Discard oil.

Sprinkle shrimp; with salt and white pepper.

Combine egg whites and sesame oil in large bowl and blend well. Add shrimp and stir to coat. Let stand 3 to 5 minutes. Dust with cornstarch, tossing until shrimp are well coated; shake off excess. Separate shrimp.

Heat 3 cups peanut oil in wok or large skillet over high heat until smoking. Add shrimp (in batches if necessary) and fry until crisp, about 3 minutes. Remove with slotted spoon and drain well on paper towels.

Add green pepper and snow peas to oil and fry 30 seconds. Remove with slotted spoon and drain well.

Away from flame, pour off all but 2 tablespoons oil from wok. Add green onion, garlic, chili and ginger and stir-fry 20 seconds.

Stir in catsup, soy sauce, 3 tablespoons sugar and 1/2 teaspoon salt and bring to boil.

Add shrimp, green pepper, and snow peas and stir until coated with sauce, about 45 seconds. Blend in sesame oil.

Spoon into heated serving dishes and sprinkle with candied walnuts. Serve immediately.