Keighsie Hu is an identical twin who works in the
Talent Support department. If you call in for support between 9:30-6pm, there is a 1 in 4 chance that
you will speak to her and she’ll be more than
happy to help you out!
She loves authentic Chinese food and her favorite
meal is Shichuan-style spicy pork intestines with
HONEY WALNUT SHRIMP
This delicious recipe is very similar to one you might find in a Hong Kong style restaurant. A little bit sweet, with the dark flavor of the shrimp and the crunchy walnuts, this is a delicious dish to serve and pretty easy to make.
1 lb. Medium or large shrimp
1/2 cup Walnut halves (make sure they are halved walnuts)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the shrimp)
Oil for frying (olive oil is good – but your preference)
FOR THE WALNUTS:
1/2 cup sugar
1/2 cup water
Peel and de-vein the shrimp. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
Rinse the walnut halves with water, drain and set aside.
Boil the water in a pit and add in the sugar.
Stir until the syrup turns thick and becomes a golden colour. Add the walnuts.
Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnuts will stick to it.)
Heat the oil in a wok over high heat.
Coat the shrimp with a thick layer of corn flour/starch and then and fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
Add shrimp and toss with the mayonnaise sauce.
Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.
Leftover Condensed Milk tastes delicious with a bit of sugar in some hot black tea. It can also be drizzled on peanut butter toast or try it with fresh mango cubes over sweet rice.