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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Hong Kong Style Chinese recipe. Ingredients:
1 cup water |
2/3 cup white sugar |
1/2 cup walnuts |
4 egg whites |
2/3 cup cornstarch |
1/4 cup mayonnaise |
1 pound shrimp, peeled and deveined |
2 tablespoons honey |
1 tablespoon sweetened condensed milk |
Directions:
1. *about 1 cup vegetable oil for frying*
2. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat about *1 cup vegetable oil* in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
4. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
5. *Vegetable oil* is not included in the calorie/nutrient analysis. Measure the amount of oil you use and then subtract the amount of oil you have left over after frying. Then add the difference separately to your calorie log. It just wouldn't be accurate and would be misleading to add something so inconsistent here.
6. Also, don't forget about cabbage! Just shred some cabbage and spread it on the bottom of your container. After you coat the shrimp with the sauce, the cabbage can catch the extra sauce, and you've got yourself a delicious salad! (Cabbage not included in nutritional breakdown.)
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