Creamy Walnut Shrimp

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Servs: 4  

This recipe is adapted from Epicurious.com It tastes just like the dish at our favorite Chinese restaurant!

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Marinate 3/4 lb. uncooked med. shrimp, shelled and cleaned in Marinate 3/4 lb. uncooked med. shrimp, shelled and cleaned in
•   1 egg lightly beaten 1 egg lightly beaten
•   2 Tbs. cornstarch 2 Tbs. cornstarch
•   1 tsp. minced shallot or sweet onion 1 tsp. minced shallot or sweet onion
•   1 tsp minced garlic 1 tsp minced garlic
•   1 tsp. sesame seeds 1 tsp. sesame seeds
•   1/4 tsp. 5-spice powder (available in most Asian aisles in market) 1/4 tsp. 5-spice powder (available in most Asian aisles in market)
•   ****** ******
•   Make Sauce: Make Sauce:
•   Stir all together in a med. bowl until smooth: Stir all together in a med. bowl until smooth:
•   1/2 C. mayonnaise 1/2 C. mayonnaise
•   2 tsp. honey 2 tsp. honey
•   2 tsp. soy sauce 2 tsp. soy sauce
•   1 tsp. lime juice 1 tsp. lime juice
•   1 tsp. sesame oil 1 tsp. sesame oil
•   1/4 tsp. mustard powder 1/4 tsp. mustard powder
•   ****** ******
•   Oil for deep frying Oil for deep frying
•   1/4 C. glazed walnuts (available in specialty aisles) 1/4 C. glazed walnuts (available in specialty aisles)

Instructions

1. Pour oil into wok or deep fryer to 3 inches and heat to 375 degrees. Slip the shrimp into the hot oil and fry until opaque, about 3 minutes. Remove an drain on paper towels.
2. Place shrimp in large bowl and drizzle with sauce. Toss to coat well and then place onto serving plates and top with the glazed walnuts.
3. Optional Sesame seeds for garnish.

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Note From The Chef

AuntLinda April 23

This is a very popular dish in the restaurant and everyone loves it when I make it at home. Epicurious says it pairs well with Chardonay.

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