Chinese Walnut Shrimp

Note: The oil that will be used to crisp up the walnuts will be reused for the shrimp, so don’t discard it.

Heating oil on medium heat. As oil heats, make a simple syrup. Heat another small pot on medium heat and add water and sugar. Bring to a simmer, then remove from heat. The oil should be heated now.

Add walnuts to the oil and cook for a few minutes. Be careful as you do not want to burn them. After a few minutes, remove walnuts with a slotted spoon and place on a paper-lined plate to remove any excess oil. Season with salt.

Once walnuts are cooked and seasoned, add to the simple syrup and and stir, coating all of the walnuts. Transfer nuts to a parchment-paper-lined tray, and try to keep them from sticking together. Set aside.

Make the sauce. Add mayonnaise, vinegar, condensed milk, honey, and salt to a mixing bowl, and stir well. Set aside on the counter.

Reheat oil to about 350ºF. During this time, add shrimp to cornmeal (or cornstarch) and toss them around to make sure they are full coated. Once oil is heated, take a few shrimp, enough to not crowd the pan, shake off any excess cornmeal, and gently drop shrimp into the oil. Cook for only a few minutes, as you want crispy, succulent shrimp.

Place cooked shrimp in a mixing bowl, season with a bit of salt, and repeat until all shrimp are cooked.

Cook broccoli in boiling water for about 2 minutes, then blanch in cold water. Strain and set aside.

Add sauce to the bowl of shrimp and gently stir, coating all of the shrimp in that delicious sauce.

Now it’s time to plate. I like to add cooked rice to a bowl, pack it in, then flip the bowl over onto a large serving plate. Pour shrimp over the rice, then lay the broccoli as a garnish around the rice and shrimp. Pour candied walnuts on top. Now you are in business!