Soon after we moved to Tucson, we were invited to a birthday party for a small child… she was turning two years old. She was born into a very traditional Chinese family and, from what we understood, a child’s second birthday is very significant.
More than a hundred people attended. We were seated at a table of ten that included a couple of University of Arizona professors whom we knew. Lucky for us, the husband is Chinese, and the wife Korean, so they could guide us through the beautiful traditions unfamiliar to us.
She asked if we had ever attended a Chinese banquet before. When we said we had not, she patted my hand and said, “We will get you through this.” Get us through? What on earth was going to happen to us?
Well, it turns out that the Chinese banquet is, in part, an exercise in pacing and strategy. She told us that there would be nine course, not including desert. “Eat sparingly! When you see the vegetable come out,” she said – in this case, braised bok choy – “the meal is done.” Room for dessert anyone?
As promised, the courses started arriving one after another. They were set out on a large built-in lazy Susan in the middle of the table, so everyone could have easy access. Appetizer-sized choices came first, then fried rice, then a beef course, then chicken, crispy Peking duck… almost every preparation was unfamiliar – all were flavorful, and beautifully presented. And it seemed never-ending!
Just a dish or two prior to the bok choy, was my favorite of all the dishes: Honey Walnut Shrimp. And that is today’s recipe. I found it online years ago and, while I would like to give credit where it is due, I can’t tell you the provenance, or if it’s even close to the authenticity we enjoyed that special day.
We paired this with a white Côtes du Rhone recommended by our local chef, Doug Levy at Feast. You can read about the pairing this month’s “Wine with Food” column in the Provence WineZine.
But it’s good, and I hope you enjoy it.
~ David
Honey Walnut Shrimp
1 cup water
2/3 cup white sugar
1 cup walnuts
4 egg whites
2/3 cup rice flour
1 pound large shrimp, peeled, deveined, and dried
1/2 cup mayonnaise
4 tablespoons honey
2 tablespoons canned sweetened condensed milk
vegetable oil for frying
white rice, for serving
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency; it will be very thick. Heat at least 1/4 inch oil in a heavy deep skillet over medium-high heat. Place peeled and dried shrimp into the rice flour batter, toss to coat, and then fry in the hot oil until golden, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Notes:
– The shrimp must be very dry for the batter to adhere.
– If you are not a fan of walnuts, try this with blanched whole almonds.
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Marcelle
December 3, 2017 at 2:20 amOh David, this shrimp looks so good! I've ordered honey walnut shrimp once or twice when we've gone to Chinese restaurants and I love it too. I probably would have never tried to make it on my own, though. So glad to have your recipe! Evan will love it too.
Cocoa & Lavender
December 4, 2017 at 2:32 pmMarcelle – it was fun to make, and I am glad I searched the recipe online. All the versions I found out there are identical…
Nutmeg
December 3, 2017 at 3:02 amThis maybe the only shrimp I ever eat …it looks amazing.
Cocoa & Lavender
December 4, 2017 at 2:33 pmDid not know this about you, Carolyne!
Eha
December 3, 2017 at 11:03 pmWhat a fascinating experience for you and great lesson for us! Being very used to the Japanese rather than Chinese version, am used to rice rather than a vegetable being the last course ere any dessert being served. And one better not have too large a portion of that 'cause that would mean the main meal had left one hungry 🙂 ! Must admit I have never had a Chinese prawn dish with mayonnaise and condensed milk!! Wonder whether this is a US/Chinese fusion dish as have never seen such either in Australia or SE Asia either? Looks appetizing tho' 🙂 !!
Cocoa & Lavender
December 4, 2017 at 2:34 pmI will have to ask my friends, Eha – I have to assume that with mayo and the milk that it is a US-created recipe. I love that you call it fusion! Also, I am glad to know about the rice in a Japanese meal – always good to have the etiquette down before jumping in!
Sippity Sup
December 3, 2017 at 11:37 pmI've heard tale of these massive Chinese celebrations. I've even witnessed one or two at restaurants. But I've never been invited. I guess I could use this recipe and throw my own extravaganza, but I wonder if I'd have the energy to pull off 9 courses… GREG
Cocoa & Lavender
December 4, 2017 at 2:34 pmThere is no way I could pull the 9 course off, Greg. But it would be fun to try!
Inger @ Art of Natural Living
December 4, 2017 at 2:38 amWhat an amazing experience! I hadn't even heard of this. The shrimp look great!
Cocoa & Lavender
December 4, 2017 at 2:35 pmThanks, Inger! I love shrimp and am so glad I am finding ones sourced in the U.S.!
All That I'm Eating
December 4, 2017 at 4:09 pmWow, what a fantastic experience that banquet must have been! It sounds great and I love the sound of this recipe – do you think it would work with chicken?
Cocoa & Lavender
December 4, 2017 at 4:52 pmI think it's definitely worth trying with chicken, Caroline! Let me know if you do try it – and what you think!
Gerlinde
December 4, 2017 at 9:06 pmA Chinese banquet sounds wonderful but I don’t know if I can get through it. Your shrimp looks delicious.
Cocoa & Lavender
December 5, 2017 at 5:30 amThanks, Gerlinde! I am loving your photos of Germany!
Fran @ Gday Souffle
December 5, 2017 at 1:42 amThat's interesting- using sweetened condensed milk in a Chinese recipe!The shrimp dish certainly look delicious- just add a few 'dim sum' to the banquet and I'd be in seventh heaven. BTW, I signed up for your blog but didn't get an email regarding your latest post. Maybe I'll try signing up again!
Cocoa & Lavender
December 5, 2017 at 5:32 amThanks, Fran! I checked the subscription list and you are there but “unverified.” When you signed up, you should have received an email asking you to confirm – or verify – your subscription. You need to click on that link to complete the process! Thanks for subscribing!
Fran @ Gday Souffle
December 5, 2017 at 3:35 pmGot it! I now verified my subscription. You said that you subscribed to my blog but I don't see your name on my list. Did you receive a follow-up email requesting a confirmation?
Cocoa & Lavender
December 6, 2017 at 2:26 pmHi Fran – I am glad the verification worked. You should see an email Saturday/Sunday/Monday (not sure how it works timing-wise with emails to Australia!).
I did sign up for your posts – twice now, but never got the confirmation email. I will try again.
cookwarelab.net
December 5, 2017 at 11:29 amWow! Looks delicious. I never made this recipe before. I should try one!
Cocoa & Lavender
December 6, 2017 at 2:19 pmThanks!
Cheri Savory Spoon
December 5, 2017 at 6:12 pmHi David, nine courses…..wow! sounds memorable for sure. Honey walnut shrimp is a dish I believe we both would adore. Happy Holidays!!
Cocoa & Lavender
December 6, 2017 at 2:20 pmThanks, Cheri! It was the only time I have had Peking Duck, so it was indeed memorable! Hope your holidays are going well.
Frank
December 8, 2017 at 12:45 pmAlthough I never blog about it, I'm a great lover of Chinese food. I probably eat it as often as I do Italian believe it or not, though mostly in restaurants. We are lucky around here to have a good number of excellent, authentic Chinese places. I do occasionally try my hand at Chinese cookery at home—and this might well be next up on my to do list. It looks delicious!
Cocoa & Lavender
December 11, 2017 at 3:07 pmFrank – every time I get to the DC area I return home with pangs of jealously – for all the excellent international restaurants you have. I might eat out more if I lived there!
John | heneedsfood
December 9, 2017 at 8:59 pmThis is the first time I've seen condensed milk and shrimp in the same ingredients list. And mayo, for that matter. I'm very curious about this one!
Cocoa & Lavender
December 11, 2017 at 3:08 pmIt is very curious and I have only seen in in Tucson – is it local, or was I just never aware of it before? It is pretty tasty, though, John – even as odd a combination as it has!
Emma - Bake Then Eat
December 9, 2017 at 10:30 pmWhat an interesting list of ingredients I’m definitely intrigued.
Cocoa & Lavender
December 11, 2017 at 3:08 pmThanks, Emma – they are definitely not the usual ingredients!
centime
December 11, 2017 at 8:43 amIt is not quite 10am here in Provence and I am already ravenous. Well done!
Cocoa & Lavender
December 11, 2017 at 3:09 pmWell, bonjour Centime! I am glad my post has inspired your hunger! 🙂
Anonymous
December 18, 2017 at 3:18 pmThat's a beautiful wine label! I don't drink much wine but really enjoyed your wine blog.
Cocoa & Lavender
December 23, 2017 at 5:24 pmThanks, Caterina! I hate to admit but I often buy wine if the label is pretty!
Christina | Christina's Cucina
January 1, 2018 at 11:31 pmI'd love to cook more Asian dishes! That's one area that I lack in experience and would just love to expand my knowledge and skill. I've never had a dish like this one, but it looks so good!
Cocoa & Lavender
January 11, 2018 at 2:06 pmIt took me a while to lose my fear of cooking Asian – now we do it all the time!