Most times whenever I try a recipe, I try the ones that look easiest to me. The ones that don't need me to fuss over them and can usually get me in and out of the kitchen within 30 minutes to an hour.But this recipe has been tempting me ever since I saw the photo of it. I've had this at Chinese restaurants, crispy shrimp coated with a mayonnaise sauce topped with crunchy glazed walnuts...mmm.
Looking at the recipe, it didn't "seem" so bad, but going through the steps...oh boy!
I started with blanching the walnuts then boiling them in sugar water then coating them with honey...then frying them...
Can I say, I have a phobia of frying things at home because of all those oil splatters on the wall, on me...then having to discard the used oil...
I put as little oil as possible in my pan (and I don't have a wok)...so the nuts took a little longer than if I fried them in a wok.
Then came the shrimp, deveined and cleaned that was the easy part...I forgot to coat them with flour after dipping them in beaten egg whites...so guess who needs to soak her pan?? and maybe need to buy a new one since it is supposed to be non-stick??
Needless to say, it was a p.i.t.a. (pain in the A) of a recipe but tasted similar to what I've eaten in the restaurants. It didn't have that crispy outside that it should have, but it was still delicious.
Will I make it again? Meh, not unless President Obama is coming for dinner. (Though if I find an easier way to make this, maybe omitting the frying somehow, I "may" make this again.) Otherwise, I tried it, it was delicious, let's put it on the "done" pile...
p.s. If you really want to try this one, email me and I'll email you back the recipe.
18 comments:
um, Kat, I think I'm gonna be needing this recipe. I want to try it at least once because you've made it look so good.
Sorry to hear about the hassle you went through -- I totally agree with you about deep frying (how to discard the oil and clean up after) but I'm glad it was delicious!
at least you tried the recipe. my family always orders this at the chinese restaurant.
I've had a lot of success making "fried" foods by baking them in the oven like onion rings; it gets the crispy taste if your oven's hot enough, and there's so much less fat and mess! Plus, no oil to discard...which I'm never quite sure how to do anyway.
I'm emailing you Gin :) Thanks!
Thanks Claire, I am going to think about how to do this again without frying, Satoshi really liked them.
Thanks Laura :)
Thanks Ruthie, like I said to Claire, I will think about "frying" in the oven or another method, Satoshi really liked them.
Take care everyone.
Kat
Ok, I'm sure this will sound ridiculous, but how about taking chilled boiled shrimp, dipping it in the mayo sauce, then dipping in chopped glazed nuts in order to get the crunchy feel in your mouth? This might make a good appetizer when it's hot.
That sounds good Anon :) thanks for the great tip.
Take care.
Kat
Haha Kat, you made me laugh with the "not unless President Obama is coming for dinner" comment!!
glad I made you laugh Jan :)
Take care.
Kat
I am with you, I prefer easier, less hassle recipes but these do look really good!
I think I've figured out how to cut out many of the steps, Deb, will try it hopefully soon.
Take care.
Kat
I'll take your word for it that it was p.i.t.a. -- but I may email you for the recipe during the winter months when I have nothing better to do than twiddle my thumbs! ^-^
P.I.T.A. LOL! Thanks, I've got another acronym I can use. ;o)
Thank Rowena, I'm thinking of an easier way to do it, when I do, I'll definitely post the recipe :)
I actually learned this acronym from my cousin Kirkk :) I find it very useful!
Take care you two.
Kat
That's a very good approach of narrating a recipe in a story-like manner. I'm making this tomorrow for my kids. It is a snap to prepare.
Thanks Dazy, I hope it is easier for you to prepare than it was for me.
Take care.
Kat
Can I seriously come over for dinner soon? ...... your preparation looks so yummy.....
Thanks Gavin, you are too kind :)
Take care.
Kat
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