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    Pf Chang's Shrimp With Candied Walnuts

    4780
    Pf Chang's Shrimp With Candied Walnuts
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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)

    Directions

    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!


    Nutrition

    More recipes by Lacey A.

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