Chinese Dish - Creamy Walnut Shrimp
  • Servings: 4
  • Vegetable oil for frying
  • 3/4 pound uncooked medium shrimp, shelled and deveined
  • 1/4 cup glazed walnuts (please see separate recipe)
  • sesame seeds (optional)
  • grated lime zest (optional)
  • Marinade:
  • 1 egg, lightly beaten
  • 2 tablespoon cornstarch
  • 1 teaspoon minced shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted white sesame seeds
  • Sauce:
  • 1/2 cup mayonnaise
  • 2 teaspoons honey
  • 2 teaspoons soy sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon sesame oil
  • 1/4 teaspoon mustard powder
  1. Marinate the shrimp: stir egg, cornstarch, shallot, garlic, and sesame seeds together in a bowl until blended. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
  2. Make the sauce: stir the mayonnaise, honey, soy sauce, lime juice, sesame oil and mustard powder together in a medium bowl until smooth.
  3. Pour enough vegetable oil into a wok to come o a depth of 3 inches. Heat over high heat to 375 degrees F. Carefully slip the shrimp into the hot oil, using a spoon to keep them from sticking together, and depp-fry until opaque in the center, 2-3 minutes. Lift the shrimp out with a slotted spoon and drain on paper towels.
  4. Tranfer the shrimp to a large bowl and drizzle the sauce over them. Using two spoons, toss the shrimp to coat them evenly with the sauce.
  5. Scoop the shrimp onto a serving plate and scatter the glazed walnuts over them. Garnish with sesame seeds and lime zest if desired.
This is a wonderful dish and considered one of my favorites.