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Pf Chang's Shrimp With Candied Walnuts


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  • The Walnuts
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1 cup walnuts
  • The Sauce
  • 1/2 cup coconut milk
  • 1/4 cup sweetened condensed milk
  • 1 tablespoon mayonnaise, slightly heaping
  • 1 1/2 tablespoons rice vinegar
  • 1/8 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
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 cup oil (for frying)
  • The Finishing Touches
  • 1 cup honey dew melon ball (or Cantaloupe if you prefer)



Step 1

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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