Monday, August 25, 2008

Walnut Shrimp

When I first found this recipe, I was a little hesitant. I had never had walnut shrimp before and was a little skeptical about how good they could be. I'm so glad I tried them anyway, these things are awesome!

  • 1 lbs Medium shrimp, peeled and deveined

  • 1 Egg white
  • 1 tsp Salt
  • 2 tsp Cornstarch
  • 1/2 cup Peanut oil, for velveting
  • 2 tsp Fresh ginger, finely chopped
  • 2 tbsp Fresh scallions chopped fine
  • 1/2 cup Walnuts
  • 1/2 tsp Salt
  • 1 tbsp Hoisin sauce
  • 1 tbsp Rice wine
  • 6 tbsp Chicken stock
  • 1/2 tsp Cornstarch mixed with 1/2
  • Tsp water
  • 1 tsp Sesame oil
Combine shrimp with coating ingredients in a bowl; mix well and refrigerate for 20 minutes. Heat wok or large skillet until hot and add peanut oil. When oil is just warm, quickly add shrimp, stir to separate, and turn off heat. Allow shrimp to sit in the warm oil for about 2 minutes; drain in a colander set inside a stainless steel bowl. Wipe the wok clean, return 1 1/2 tb of the drained oil to the wok, and add the ginger and scallions, stir frying for 30 seconds. Stir in the walnuts or cashews, salt, and continue to stir fry another 30 seconds. Return the shrimp to the wok with the remaining ingredients and stir fry another 2 minutes. Turn out onto a platter and serve at once.

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