Chinese Dish - Creamy Walnut Shrimp
Vegetable oil for frying
3/4 pound uncooked medium shrimp, shelled and deveined
1/4 cup glazed walnuts (please see separate recipe)
sesame seeds (optional)
grated lime zest (optional)
1 egg, lightly beaten
2 tablespoon cornstarch
1 teaspoon minced shallot
1 teaspoon minced garlic
1 teaspoon toasted white sesame seeds
1/2 cup mayonnaise
2 teaspoons honey
2 teaspoons soy sauce
1 teaspoon fresh lime juice
1 teaspoon sesame oil
1/4 teaspoon mustard powder
Marinate the shrimp: stir egg, cornstarch, shallot, garlic, and sesame seeds together in a bowl until blended. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
Make the sauce: stir the mayonnaise, honey, soy sauce, lime juice, sesame oil and mustard powder together in a medium bowl until smooth.
Pour enough vegetable oil into a wok to come o a depth of 3 inches. Heat over high heat to 375 degrees F. Carefully slip the shrimp into the hot oil, using a spoon to keep them from sticking together, and depp-fry until opaque in the center, 2-3 minutes. Lift the shrimp out with a slotted spoon and drain on paper towels.
Tranfer the shrimp to a large bowl and drizzle the sauce over them. Using two spoons, toss the shrimp to coat them evenly with the sauce.
Scoop the shrimp onto a serving plate and scatter the glazed walnuts over them. Garnish with sesame seeds and lime zest if desired.
Pairs Well With
This is a wonderful dish and considered one of my favorites.