Crispy Shrimp with Walnuts

Serves 4

 

Ingredients

Shrimp

1 1/2 lb      raw deveined shrimp

1/2 cup       marinade:  Signature select or other: Sesame Ginger readymade 30 minute marinade

2 tbsp.        light soy sauce

1 cup            vegetable oil

Batter

1 cup              all purpose flour

1/2 cup         cornstarch

1/4 tsp          baking soda

1/4 tsp          baking powder

1 tsp              seasoned garlic salt

12 oz            can of plain soda water

Sauce

7 oz.              sweetened condensed milk

2/3 cup        Hellman’s or Best Foods mayonnaise

3 – 4 tbsp.     honey

1/2                 lemon, juice only

Candied Walnuts

1 cup               shelled walnut halves

1 cup               brown sugar

1/2 cup           water

Additional Garnish and Wraps

1/4 bunch   green onions, diced

1/2 cup        readymade canned La Choy or other Chow Mein noodles.

6 oz               ready made guacamole

1 head           iceberg lettuce, rinse, pat dry.  Set aside to use single medium and large leaves for lettuce wraps.

 

Directions

  1. Rinse iceberg lettuce, set aside single medium and large lettuce leaves for cooked shrimp wraps.
  2. Open container of crispy fried Asian noodles, set aside for garnish.
  3. Keep ready made guacamole in the fridge until ready to serve.
  4. Place brown sugar and water in a skillet over med/high heat, stir.  Add walnuts and stir until the sauce thickens, about 5 minutes.  Pour candied walnuts onto foil or parchment paper after walnuts are coated with thick brown sugar sauce, set aside.
  5.  Clean the skillet, prepare shrimp and batter for pan frying.
  6.  For the shrimp: remove the shell and tail from each shrimp and any remaining vein.
  7.  Place shrimp in a ziplock bag, add marinade.  Seal the bag, refrigerate for 30 minutes.
  8.  In a large bowl combine dry batter ingredients, stir then set aside.
  9.  Add plain soda water to the batter (in the large bowl), stir to combine ingredients thoroughly, set side.
  10.  Pour oil into the skillet.  Turn stovetop heat to med/high.
  11. When oil is hot,  dip shrimp 1 at a time into the batter then place in the hot skillet.  Do not overcrowd the pan.  Cook shrimp for 2 minutes on each side, until the shrimp are pink and thoroughly cooked.  Remove the crispy shrimp to a clean platter.
  12.  Place candied walnuts on a plate, garnish with diced green onions.
  13.  Place lettuce leaves for wrappers on a plate.
  14.  Place guacamole and Chow Mein noodles out in serving dishes on the table along with the shrimp and walnuts.
  15.  Assemble lettuce wraps and enjoy.  Refrigerate leftovers and enjoy within 1 – 2 days.

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