PF CHANG'S SHRIMP WITH CANDIED WALNUTS

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Pf Chang's Shrimp With Candied Walnuts image

A very close copy-cat of the restaurant's version. I've seen 3 variations of recipes for this dish on the internet. 1 tasted like mayo (YUCK), 1 was WAY too sweet, the other did not provide enough sauce and had too much of the spices. This seems to be a close as you can possibly get.

Provided by Sarah the Chef

Categories     Chinese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup water
1/2 cup brown sugar
1 cup walnuts
1/2 cup coconut milk
1/4 cup rice syrup
1 tablespoon mayonnaise, slightly heaping
1 1/2 tablespoons rice vinegar
1/8 teaspoon turmeric (maybe a dash more)
1 dash celery salt (do NOT put in very much)
1 dash powdered ginger
1 lb shrimp, de-veined and shelled
2 egg whites
3/4 cup all-purpose flour
1/4 cup cornstarch
salt and pepper to season the flour, to taste or cornstarch, dredge with to taste
1 cup oil (for frying)
1 cup honey dew melon ball (or Cantaloupe if you prefer)
sweetened flaked coconut

Steps:

  • The the walnuts:.
  • Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
  • Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
  • An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
  • For the sauce:.
  • Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
  • The the shrimp:.
  • Clean and dry shrimp well.
  • Whisk egg whites lightly in a bowl, add the shrimp and coat well.
  • Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp.
  • Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
  • Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!

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