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Walnut Shrimp

 
Walnut Shrimp
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photo credit: Ev Thomas
Recipe from Fortune Restaurant, 2945 S. 108th St., West Allis, Milwaukee.  Shrimp are coated in water chestnut flour, fried in wok then coated in a coconut sauce. The resulting shrimp look like little walnuts.
Recipe By: Fortune Restaurant
  • PrepN/A |
  • TotalN/A |
  • Serves4
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Ingredients

    • 48 medium-size raw shrimp (26 to 30 count), shelled and deveined
    • 8 tablespoons water chestnut starch
    • Vegetable oil for deep-frying
    • 1/2 cup mayonnaise
    • 2 tablespoons coconut juice
    • 2 tablespoons lemon juice
    • 1 pound broccoli, cooked, or lettuce (see note)
    • 2 tablespoons sesame seeds

Instructions

Cook shrimp in boiling water 5 to 10 seconds. Place in colander and rinse with cold water. Sprinkle shrimp with water chestnut starch. Mix to coat evenly.
 
 Heat large wok and add enough vegetable oil to fry shrimp. Heat oil to 300 degrees. When oil is very hot, add starched shrimp and fry 2 minutes. With slotted spoon, remove shrimp for 30 seconds, then return to oil and fry for another minute. When done, remove and let drain on paper toweling.
 
 In large bowl, mix mayonnaise, coconut juice and lemon juice. Place shrimp in bowl and mix with sauce.
 
 Prepare honey walnuts and set aside.
 
 Divide cooked broccoli or lettuce leaves among 4 serving dishes. Place honey walnuts on side. Remove shrimp from sauce with slotted spoon and place over broccoli or lettuce. Sprinkle with sesame seeds. Circle with honey walnut halves, sliced strawberries and sliced kiwi, if desired. Makes 4 servings.
 
 Note:
 If using broccoli, boil 3 minutes or until tender.

Additional Notes

Honey walnuts (see recipe this page)
Kiwi slices and strawberries for garnish (optional)

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