Recipe from: Rasa Malaysia
The UMich folks should be well-acquainted with this dish. Our memorable 3 years together back in good ol’ Ann Arbor saw as trooping down to Great Lakes Chinese Restaurant at least once a month for a gigantic dose of Asian food (no egg drop soup, moo-shoo or Singapore noodles, please). It was one of those rare restaurants just a few minutes out of campus which had tables that could accomodate gangs of Singaporean students – all zonked out from a week of classes and unwilling to lift a finger to cook.
On weekdays, the engineers mostly relied on Panda Express for sustenance as it was conveniently located on campus and cheaply priced for all the calories they pack in that evil styrofoam box. Honestly, it was really a depressing form of Asian food and we always looked forward to the weekends where we had the time and energy to dine at restaurants with seemingly ‘authentic’ Chinese food.
Well, 7 years on (and to my horror), I find it ironic that our favourite must-order dish at Great Lakes, Honey Walnut Shrimp, is actually an “American-Chinese” dish! Geez.
Leaving you with a recipe I ripped off Rasa Malaysia – this lady sure does know her stuff.
Enjoy Honey Walnut Shrimp from the comfort of your own home!
- 1 lb prawn/shrimp
- 1/2 cup shelled walnut halves
- 3 tbsp mayo
- 1/2 tbsp honey
- 1/2 tbsp condensed milk
- 1 tsp lemon juice
- 1 egg white
- 1/2 cup corn starch
- 1/2 cup sugar (for walnuts)
- 1/2 cup water (for walnuts)
- Peel+de-vein prawns. Pat dry with paper towel. Toss it with egg white and set aside
- Rinse walnut with water, drain and set aside.
- Boil water, then add in sugar.
- Keep stirring till it turns thick and golden. Add in walnuts
- Boil for 2 minutes then drain walnuts on parchment paper (NOT kitchen towel.unless you want to have some fibre in your dinner)
- Heat oil in wok over high heat.
- Coat the prawns well with corn starch, fry at high heat for about a minute till they turn golden prawn. Remove shrimps and drain on paper towel
- In a bowl, stir together the mayo, honey, condensed milk and lemon.
- Toss the prawns with the sauce
- Garnish with candied walnuts and serve immediately
- you could slice the prawns into 2 to ‘double up’ the numbers. especially if its huge
- coat the prawns well with the corn starch
- drain the walnuts thoroughly
- do not boil the walnuts for more than 2 minutes or you will get sugar granules coagulating with the walnuts