1 LB Northern King Shrimp, peeled and deveined
For the Marinade:
1 egg, lightly beaten
2 tablespoons cornstarch
1 teaspoon minced garlic
For the Sauce:
1/2 cup mayonnaise
2 teaspoons honey
2 teaspoons soy sauce
1 teaspoon lime juice
1 teaspoon sesame oil
1/4 teaspoon dry mustard powder
Vegetable oil
1/4 cup glazed walnuts
Sesame seeds (optional)
Deep fried bean thread noodles (optional garnish)
Mixed salad greens (optional garnish)
- Marinate the shrimp: Stir the egg, cornstarch, and garlic together in a bowl until blended. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes
- Make the sauce: Stir the mayonnaise, honey, soy sauce, lime juice, sesame oil and dry mustard together in a medium bowl until smooth.
- Pour enough vegetable oil into a wok to fill 3 inches. Heat over medium heat to 375° F. Carefully slip the shrimp into the hot oil, using a spoon to keep them from sticking together. Fry until opaque in center, about 2 to 3 minutes. Lift the shrimp out with a slotted spoon and drain on paper towels.
- Transfer the shrimp to a large bowl and drizzle the sauce over them. Using two spoons, toss the shrimp to coat them evenly with the sauce.
- Scoop the shrimp onto a serving plate and sprinkle the glazed walnuts over them.
Garnish with sesame seeds and serve on a bed of fried bean thread noodles and mixed salad greens or simply with some steamed rice.
Makes 4 servings as part of a multi-course meal
Adapted from Martin Yan's Chinatown Cooking
Restaurants. www.yancancook.com |
