If you know me well enuff, you will know that I am not 100% Chinese. My parents are from Indonesia and my great-grandmother is an Indonesian native. I grew up with Nasi Lemak, Mee Soto, Gado Gado and Indonesian style curries. So, when I was first introduced to Chinese cuisine, I was kinda taken aback.
I mean where are all the spices or why everything is so bland? As I grew older, I found myself exploring my palate further and further until I encountered American Chinese cuisine. Yes! American Chinese cuisine is an entire cuisine on its own. I was amazed at how yummilicious the dishes are.
This is one of the many dishes that I am fond of. Please do not skip the steps in preparing the shrimps; the extra steps are to reduce the seafoody odor. We do so to improve the overall tasting experience. You get sweet, sour, umami and spicy, all in 1 bite. Lunar New Year is just around the corner. Here I wish you lovely people a very Happy Lunar New Year!
Ingredients:
(Serve 4)
Shrimps:
Shrimp, 400g
Baking Soda, 1 TSP
Egg White, 1
Tapioca Starch, 1 TBSP
Potato Starch, 70g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Walnuts:
Granulated Sugar, 25g
Demarara Sugar, 25g
Walnuts Halved, 50g
Sea Salt, Pinch
Sauce:
Dulce de Leche Homemade / Condensed Milk, 2 TBSP Adjust To Preference
Pure Honey, 2 TBSP Adjust To Preference
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Kewpie Mayo, 1/4 Cup
Garnishes:
Toasted Sesame Oil, For Drizzling
Chili Oil Homemade, For Drizzling
Coriander Finely Chopped, A Handful
Equipment:
Dutch Oven
Sauce Pot
Directions:
Please visit my "How To Make Dulce de Leche" page for the recipe.
Please visit my "How To Make Chili Oil" page for the recipe.
Prepare the shrimp.
Shell and devein the shrimps.
Wash thoroughly and transfer the shrimp into a large bowl.
Coat the shrimp well with baking soda.
Add just enuff water to submerge, followed by some ice cubes.
Set aside for at least 30 mins.
Drain and rinse the shrimps thoroughly under running water.
Place shrimp into a small bowl along with the egg white and tapioca starch.
Mix and coat the shrimp well with the marinade.
Cover with cling film and marinade in the fridge overnight.
Next day, add in the potato starch, salt, pepper and mushroom powder.
Mix until the shrimp are well coated with the batter.
Add canola oil into a dutch oven, about 3 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.*
Gently drop the shrimp into the oil away from you.
*I like to drizzle some of the batter over the shrimp to add extra crispiness.*
Deep fried until golden brown on both sides.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Set aside until ready to use.
Prepare the walnut.
In a sauce pot over medium heat, add 65g of water and sugar.
Stir until the sugar has fully dissolved.
Continue cooking until the mixture has thickened and becomes syrupy.
Add in the walnuts.
Stir until the walnuts are well coated with the sugar mixture.
Cook until the mixture has thickened further.
Remove from heat and transfer onto a baking tray lined with kitchen paper.
Set aside until ready to use.
Prepare the sauce.
Mix everything in a bowl.
Stir until well combined.
Taste and adjust for sweetness and tang.
Assemble.
Toss the fried shrimp into the sauce until well coated.
Transfer onto a serving plate.
Add the glazed walnuts over the shrimp.
Drizzle sesame and chili oil over the top.
Lastly, sprinkle some coriander.
Serve immediately.
I am literally drooling just thinking about this dish again...
Hope you'll give this a try...