I first tried it at Sam Woo restaurant in Irvine. It soon became one of my favourite dish very quickly…but for some reason, I couldn’t find it here in Toronto…. And not only that, I was calling it by a wrong name, honey nut shrimp… Obviously I couldn’t even find the recipe.

So last November, I searched for the restaurant instead and somehow acquired the recipe that floats around online.

4 months later–perfect example of my procrastination–I have finally cooked up the dish… and it looks better than it tastes. T__T I should have fried the shrimps separately and reduced the amount of walnut as well… Except for these two parts, I think it came out fairly alright.

(Here is the recipe I used)

Honey-Glazed Walnut Shrimp

2-3 ounces Honey Walnuts (recipe follows)
8 ounces medium shrimp, peeled and deveined
1 egg white
2 tablespoons cornstarch
2 cups vegetable oil
1 tablespoon mayonnaise
1/2 tablespoon condensed milk
1/2 tablespoon evaporated milkButterfly shrimp, coat with egg white and then cornstarch. Heat oil to 350 degrees and fry shrimp until crispy but not brown, about 2 minutes. Remove and drain.

Warm remaining ingredients on medium heat. Do not boil. Add shrimp and nuts. Serves 2.

 Approximate nutritional analysis, per 3-ounce serving: 480 calories, 270 g total fat, 4 g saturated fat, 170 mg cholesterol, 270mg sodium.*


Honey-Glazed Walnuts

10-1/3 cups water, divided use
3/4 pound shelled walnuts
4 tablespoons sugar
5 cups vegetable oilBring 5 cups water to a boil and add nuts. Boil 5 minutes, then remove and drain. Rinse nuts in cold running water and drain again. Repeat the process with another 5 cups of water.

Bring remaining 1/3 cup water to boil in a wok. Add sugar and boil 1 minute, stirring constantly. Add nuts and stir until nuts are coated and liquid has evaporated. Remove nuts and drain.

Wash and dry wok. Heat oil to 350 degrees. Fry nuts 4-5 minutes until golden brown. Remove, drain and cool on a baking sheet, separating them so they won't stick together. Makes 1 pound.

 Approximate nutritional analysis, per 1-ounce serving: 220 calories, 20 g total fat, 2 g saturated fat, no cholesterol, 5 mg sodium*

Tags: food

This entry was posted on Wednesday, March 15th, 2006 at 9:18 am and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.