honey walnut shrimp w/ braised bok choy
Forgot to put the walnuts into the banana cupcakes so I got the idea to use them in walnut shrimp. Have to make some tweeks before I post a recipe so here’s just some pics and recipe notes…
Shrimp batter
~2 lbs shrimp, peeled and deveined, tails removed
- you can use whatever size shrimp you want, but I used U21-25 and I butterflied them so they’d seems larger when fried
- seasoned the shrimp with salt before battering them
5 egg whites, whip till frothy
1 cup mochiko flour
- the batter was more of a thick paste, so I added water to loosen it- not sure if that affected how it turned out
- want to try using corn starch next time, maybe 50:50
– Whisk egg whites till frothy. Slowly add mochiko flour to form batter.
– Heat ~4-6 cups canola oil. Fry only a few shrimp at a time to keep oil temperature hot; about 3 minutes per batch, or until golden brown. Drain on paper towels
- didn’t turn out as crispy as I’d like…need to reheat all shrimp in oven before mixing with sauce
Walnuts
2 cups walnuts
4 cups water
- can probably use less water to boil the walnuts
1 1/2 cups sugar
- need more sugar to sweeten the walnuts
2 cups canola oil
– Bring water and sugar to a boil; add walnuts and boil for 5 minutes. Drain.
– Heat canola oil. Add walnuts and fry till brown. Drain on paper towels.
- rather than frying wanna try baking them in the oven to toast them
Honey sauce
3 tbsp honey
1 tbsp sweetened condensed milk
3/4 cup mayonnaise
Mochi's Hut 