Honey Walnut Shrimps Tostadas
Mexican food is a one of a few cuisines which I didn't touch on. Perhaps it is due to the difficulties in finding Mexican ingredients in the place I am residing in. I had been seeing a lot of Tostadas popping up on my feed. They do look like pizzas and intrigues me to give it a try in making them. Initially, I was gonna make a chicken mole, but just couldn't get my hands on some of the ingredients. So, I decided to give it a Chinese twist.
I came across this Chinese dish, Honey Walnut Shrimps, from Rasa Malaysia many years ago and I had been making these on a number of occasions. It never fail to impress anyone. Yes, I made a few changes to suit my tastebuds. I thought why not showcase this dish on my tostadas? It kills 2 birds with 1 bite. Lol! To compliment the richness and sweetness from the walnuts and shrimps, I made a very simple salad made up of 3 greens, carrots and radish.
The weird thing is when I shallow fry my tortillas, bubbles start to form even tho I prick them with holes. I wonder why. If you lovely people knows, pls kindly let me know. Or maybe perhaps I should start making my own corn tortillas? Hmmm... Anyway, I really hope you give this recipe a try.
Ingredients:
Inspired by Rasa Malaysia
(Make 4 tostadas)
Salad:
Arugula, A Handful
Green Onion Finely Sliced, A Handful
Coriander Finely Sliced, A Handful
Red Radish Finely Sliced, 4
Carrot Shredded, A Handful
Fresh Lime Juice, 1/2
Fresh Lime Zest, 1/2
Sea Salt, Pinch
Black Pepper, Pinch
Extra Virgin Olive Oil, A Drizzle
Shrimps:
Shrimps Deveined Shelled, 250g
Baking Soda, 1 TSP
Ice Cubes, 1 Cup
Egg White, 2 TBSP
Tapioca Starch, 1 TBSP
Potato Starch, 70g
Sea Salt, Pinch
Black Pepper, Pinch
Canola / Peanut / Vegetable Oil, For Frying
Walnuts:
Water, 65g
Granulated Sugar, 25g
Dark Muscovado Sugar, 25g
Walnuts Washed & Drained, 50g
Sauce:
Condensed Milk, 1 TBSP
Pure Honey, 1 TBSP
Fresh Lime Juice, 1/2
Kewpie Mayo, 6 TBSP
Tostadas:
Corn Tortilla, 4
Canola / Peanut / Vegetable Oil, For Frying
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Directions:
Prepare the salad.
Toss everything in a large bowl until well combined.
Cover with cling film and set aside in the fridge until ready to use.
Prepare the shrimps.
Transfer the shrimps into a large bowl.
Coat the shrimps well with baking soda.
Add just enuff cold water to submerge the shrimps.
Add in the ice cubes.
Set aside for at least 30 mins.
Drain and rinse the shrimps thoroughly under running water.
Pat the shrimps dry with kitchen paper.
Place shrimps into a small bowl along with egg white and tapioca starch.
Mix and coat the shrimps well with the marinade.
Cover with cling film and marinade in fridge overnight.
Next day, in a shallow bowl, add potato starch, salt ad pepper.
Mix until well combined.
Add canola oil into a skillet, about 2 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Dredge shrimps into the potato starch mixture.
Shake off excess starch.
Gently drop the shrimps into the oil away from you.
Deep fried until dark pinkish color on both sides.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Prepare the walnut.
In a sauce pot over medium heat, add water and sugar.
Stir until the sugar has fully dissolved.
Once the mixture starts to thicken, add in the walnut.
Stir until the walnuts are well coated with the sugar mixture.
Once the mixture thickens further, remove from heat and transfer onto a baking tray lined with parchment paper.
*It has to be parchment paper, foil and kitchen paper will not work. It will even stick to plates.*
Prepare the sauce.
Mix everything in a bowl.
Stir until well combined.
Add in the fried shrimps.
Toss until the shrimps are well coated.
Prepare the tostadas.
Add canola oil into a skillet, about 1 inch in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Carefully slide a tortilla in.
Once the edges start to brown, flip and cook until golden brown and crispy.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the process for the remaining tortillas.
Place the tostadas on serving plates.
Place the salad on top.
Add the shrimps and walnuts over the salad.
Serve immediately.
#mexican #tostadas #tacos #shrimps #salad #chinese #anythinginbetween