์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
He Tao Xia
Chinese Walnut Shrimp
A popular Chinese-American banquet dish featuring crispy, golden-fried shrimp coated in a creamy, sweet, and tangy mayonnaise-based sauce, generously garnished with candied walnuts for a delightful crunch and nutty flavor.
๐ง ์ฌ๋ฃ
- 400 g Large shrimp
- 1 cup Walnuts
- 2 tbsp Granulated sugar
- 2 tbsp Water
- 3 cups Vegetable oil
- 80 ml Mayonnaise
- 2 tbsp Sweetened condensed milk
- 2 tbsp Honey
- 1/2 cup Cornstarch
- 1 Egg white
- 1/4 tsp Salt
- 1/8 tsp White pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the candied walnuts: In a small saucepan, combine the walnuts, 2 tbsp granulated sugar, and 2 tbsp water. Bring to a simmer over medium heat, stirring constantly. Continue to cook until the sugar syrup thickens and coats the walnuts, about 3-5 minutes. The syrup should look glossy and start to crystallize slightly. Immediately transfer the walnuts to a parchment-lined baking sheet to cool and prevent sticking. They will harden as they cool.
โฑ๏ธ 10 minutes - 2
Prepare the shrimp: Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is crucial for achieving a crispy coating. In a medium bowl, season the shrimp with salt and white pepper. In a separate shallow dish, whisk together the egg white and 1 tablespoon of cornstarch until smooth. Add the seasoned shrimp to the egg white mixture and toss to coat evenly. Then, transfer the coated shrimp to a bowl containing the remaining cornstarch (about 1/2 cup minus 1 tbsp) and toss until each shrimp is well-coated. Shake off any excess.
โฑ๏ธ 10 minutes - 3
Fry the shrimp: Heat 3 cups of vegetable oil in a wok or deep pot over medium-high heat until it reaches 175ยฐC (350ยฐF). Carefully add the coated shrimp to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy. Use a spider strainer or slotted spoon to remove the fried shrimp and place them on a wire rack set over a baking sheet to drain excess oil.
โฑ๏ธ 8-10 minutes - 4
Make the sauce: While the shrimp are frying or draining, whisk together the mayonnaise, sweetened condensed milk, and honey in a medium bowl until smooth and well combined. Taste and adjust sweetness if desired.
โฑ๏ธ 3 minutes - 5
Assemble the dish: In a clean large bowl, gently toss the crispy fried shrimp with the prepared sauce until they are lightly coated. Be careful not to overmix, which can make the shrimp soggy. Arrange the sauced shrimp on a serving platter and scatter the candied walnuts over the top. Serve immediately to enjoy the contrast of textures.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure shrimp are completely dry before coating for maximum crispiness.
- โFry shrimp in batches to maintain oil temperature and achieve even crisping.
- โThe sauce should lightly coat the shrimp, not drown them, to preserve their crispiness.
- โServe immediately after tossing with the sauce and walnuts for the best texture.
- โFor a less sweet sauce, reduce the condensed milk and/or honey, or add a squeeze of lemon juice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of fresh lemon juice to the sauce for a brighter, citrusy flavor.
- Incorporate a small amount of sriracha or chili flakes into the sauce for a hint of spice.
- Garnish with toasted sesame seeds or chopped chives for added visual appeal and flavor.