Saturday, March 27, 2010

P.F. Chang's Shrimp with Candied Walnuts

Last weekend I had a girl's night out with my beautiful friends Jessica and Crystal.  We ate dinner at P.F. Chang's and had a phenomenal dish called "Shrimp with Candied Walnuts", something I NEVER would have ordered on my own (I don't like nuts).  It was so yummy, and after finding out some of the ingredients from the chef, we vowed to all try to figure out the recipe.  Here is my attempt.

Candied Walnuts:

4 ounces shelled walnut halves
1/2 cup sugar
2 cups water
1/4 cup honey

Oil (for deep frying)

1 lb prawns or shrimp -- shelled and de-veined
2 egg whites
1 tablespoon OJ, 1 teaspoon lemon juice
1/2 cup flour
1/2 cup potato starch

2 finely minced garlic cloves
1 teaspoon tumeric
1 teaspoon celery salt
1 tablespoon rice wine vinegar
2 tablespoons mayonnaise
Dash salt
2 tablespoons sweetened condensed milk
2 tablespoons honey
1 tablespoons sugar

First thing is first: Mise en place.  Prepare, prepare, prepare.  Pull out that melon baller and put it to work on a honeydew melon.  If you have a deep fryer, get it set up.  I even put together the sauce in a bowl and set it aside (one less thing to do later).  You DO NOT want to be distracted while frying later on.  Don't forget to put your brown rice on the stove and let it cook while you do the other work.

The candied walnuts are very important to this recipe, so they need to be done right.  Put the walnuts in water, boil for 10 minutes, drain, and put back in the saucepan with 1/2 cup sugar and 2 cups water.  Boil for another 10 minutes and drain.  Toss together in honey and then fry in oil at 325 degrees for approximately 5 minutes.  Once complete, set on a cookie sheet to cool (if you put them on paper towels, they will stick).

Turn your attention next to the sauce (if you haven't already).  Put it all together and set it aside.  Get ready for the shrimp!

Dip the shrimp in the liquid egg mixture, dredge in flour mixture, and fry.  Fry only 3-4 at a time.

Throw the walnuts, sauce and shrimp together and wok for a few minutes, making sure everything is coated thoroughly. 

Remove from heat, toss together with melon in a bowl and serve while warm with rice.  YUM!

*You ought to know how to fry before you start this recipe.  I don't.  I know how to bake, wok & saute, but haven't fried anything since I lived with my parents.  A deep fryer would be SO helpful.  I, however, don't have a deep fryer.  This is what happens when you don't know how to fry and attempt it anyway:

** When I make this next, I will add the zest of either an orange or lemon to the sauce, and may double the sauce.  A hint of red pepper flakes or chili oil might be a nice addition as well. 

If you make this, please let me know how it turned out.  I'd love to hear what you think! 

P.S. - The perfect finale to such a meal is definitely my new favorite: Pioneer Woman's Brownies.  Can you say DEEEELICIOUS?!


Jessica said...
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Christy said...
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Crystal Keilers, that's me. said...
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Sarah said...
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Anonymous said...
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