Typhoon Restaurant Honey-Walnut Shrimp

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Typhoon Restaurant Honey-Walnut Shrimp

Total time: About 1 hour, plus cooling time for the walnuts

Servings: 2

Candied walnuts

1 cup water
2 cups sugar
1/2 cup walnut halves
Canola oil for deep-frying

In a medium, heavy-bottom saucepan, bring the sugar and water to a boil. Add the walnuts, reduce the heat to a very gentle simmer and cook just until tender, about 15 to 20 minutes. Strain and cool the walnuts (discard the simple syrup). In a separate medium, heavy-bottom saucepan filled two-thirds full with oil and heated to 350 degrees, deep-fry the walnuts until the exterior turns golden-brown, about 1 to 3 minutes, watching that the syrup does not burn. Strain the nuts and drain on a rack.

Sauce

1 tablespoon butter
1/4 cup mayonnaise
1/3 cup sugar
3 tablespoons condensed milk
3 tablespoons water

In a small saucepan, melt the butter over medium heat. Stir in the mayonnaise and sugar until combined. Stir in the condensed milk and cook until the sugar dissolves and the mixture forms a smooth sauce. Thin with the water, or to desired consistency. Remove from heat and set aside. This makes about three-fourths cup sauce. The sauce will keep, covered and refrigerated, for 1 week.

Shrimp and assembly

1 cup cornstarch
20 medium (26 to 30 shrimp per pound) shrimp, peeled and deveined
Canola oil for frying

Sauce
Candied walnuts
Toasted sesame seeds, garnish
Orange slices, garnish

  1. Place the cornstarch in a medium bowl. Toss the shrimp in the cornstarch to completely coat (you may not use all of the cornstarch), then set aside.

  2. Add enough oil in a large saucepan to fill it by two-thirds and heat it until a thermometer inserted reads 350 degrees. Fry the shrimp until the coating is crisp and the shrimp are cooked through and pink, about 1 to 2 minutes. Drain the shrimp and discard the oil, or save it for another use.

  3. Heat a large wok or nonstick pan over high heat until hot. Add the sauce (it should heat and bubble very quickly), then quickly toss in the fried shrimp and nuts. Cook just until coated and heated through, about 1 minute. Immediately remove from heat.

  4. Using a slotted spoon, divide the shrimp and walnuts between 2 plates, and spoon over sauce to taste, if desired. Garnish each serving with toasted sesame seeds and orange slices. Serve immediately.

Each serving: 1,031 calories; 32 grams protein; 93 grams carbohydrates; 2 grams fiber; 61 grams fat; 8 grams saturated fat; 273 mg. cholesterol; 76 grams sugar; 388 mg. sodium.

Source: Los Angeles Times newspaper, November 4, 2009, Los Angeles, CA