You don’t need Uber Eats to get restaurant-quality Chinese-American food.
Sulhee Jessica Woo shares her recipe for Crispy Honey Walnut Shrimp, which comes together in 30 minutes.
“It’s the perfect mix of sweet and salty flavors,” says the chef who lists this dish in her cookbook Let’s make lunch — but it promises to be an excellent school dinner. “It’s a crowd-pleaser at any time of day: perfect for busy school dinners or a convenient lunch option for the next day.”
Best of all, everyone in the family will love it. “Kids enjoy the crunchy texture of the shrimp, the creamy sauce and the crunch of the candied walnuts, and parents love that it’s easy to prepare and takes less than 30 minutes,” she says.
To really enhance the crunch, “dry the shrimp with a paper towel before coating them with cornstarch,” says Woo. “This helps the coating adhere better and creates a crispier texture.”
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Sulhee Jessica Woo’s Crispy Honey Walnut Shrimp
½ cup granulated sugar
½ cup of water
1 cup of walnuts
¼ cup mayonnaise
2 spoons of honey
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon of sweetened condensed milk
1 teaspoon kosher salt
Vegetable oil
⅓ cup cornstarch
1 lb large raw shrimp, peeled and deveined
Boiled white or brown rice, to serve
Sliced spring onions, for serving (optional)
1. Line a large rimmed baking sheet with parchment paper.
2. Mix sugar and water in a small bowl. Bring to a boil over medium heat; cook, stirring occasionally, until the sugar is completely dissolved and the mixture becomes syrupy, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
3. Heat a large non-stick frying pan over medium-high heat. Add walnuts; cook, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Transfer the walnuts to the pot with the sugar syrup and mix until they are uniform. Pour onto the baking sheet in an even layer; let cool until use.
4. Mix the mayonnaise, honey, lemon juice, condensed milk and salt in a large bowl until the mixture is smooth. Leave aside.
5. Pour oil to a depth of 1 to 2 inches in a large, high-sided skillet or oven. Heat on medium heat to 350°.
6. Toss the cornstarch and shrimp in a medium bowl until well coated, shaking off any excess. Add shrimp, in batches of 6 to 8 at a time, to hot oil in skillet; cook, turning occasionally, until lightly golden and crisp, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate and let drain.
7. Add the shrimp to the honey mixture and toss to coat. Gently mix in the preserved walnuts. Serve over rice and sprinkle with spring onions.
Serves: 4 Active time: 30 minutes Total time: 30 minutes
Categories: Trends
Source: HIS Education