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Pf Chang's Shrimp With Candied Walnuts



The Walnuts
½ cup water
½ cup brown sugar
1 cup walnuts
The Sauce
½ cup coconut milk
¼ cup sweetened condensed milk
1 tablespoon mayonnaise, slightly heaping
tablespoons rice vinegar
teaspoon turmeric (maybe a dash more)
1 dash celery salt (do NOT put in very much)
The Shrimp
1 lb shrimp, de-veined and shelled
2 egg whites
¾ cup all-purpose flour
¼ cup cornstarch
1 cup oil (for frying)
The Finishing Touches
1 cup honey dew melon ball (or Cantaloupe if you prefer)
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Nutrition Facts

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1 The the walnuts:. 2 Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside. 3 Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully. 4 An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized. 5 For the sauce:. 6 Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat. 7 The the shrimp:. 8 Clean and dry shrimp well. 9 Whisk egg whites lightly in a bowl, add the shrimp and coat well. 10 Combine the flour and cornstarch. Dredge the shrimp. 11 Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked. 12 Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice!

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