Recipe: Walnut Shrimp (with mayonnaise sauce) (Leeann Chin Restaurant)

WALNUT SHRIMP

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.

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

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.

CANDIED WALNUTS
Makes 2 cups

This recipe can be made ahead of time, placed in an airtight container, and used for stir-fried or deep-fried dishes or snacks.

1 pound skinless walnuts
2 cups sugar
2 cups vegetable oil

In a medium saucepan, place 3 cups water and the walnuts and bring to a boil. Add the sugar and boil for 3 minutes. Turn off the heat and let the walnuts soak in the sugar syrup for 2 hours.

Drain well and let the walnuts dry for 2 hours. (If you want to hasten the drying process, spread out on a cookie sheet and place in a 350 degree F oven for 3 minutes.)

Heat the vegetable oil to 350 degrees F and deep-fry the walnuts until they are brown, about 1 minute. Be careful not to burn the walnuts. Remove the walnuts and cool completely. Store in an airtight container.

Makes 4 servings
Source: Everyday Chinese: Quick and Delicious Recipes from the Leeann Chin Restaurants by Leeann Chin and Katie Chin