MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Typhoon's Honey Walnut Shrimp
 Categories: Seafood, Nuts, Citrus, Sauces
      Yield: 2 Servings

MMMMM----------------------CANDIED WALNUTS---------------------------
      1 c  Water
      2 c  Sugar
    1/2 c  Walnut halves
           Oil; for deep-frying

MMMMM---------------------------SAUCE--------------------------------
      1 tb Butter
    1/4 c  Mayonnaise
    1/3 c  Sugar
      3 tb Condensed milk
      3 tb Water

MMMMM---------------------SHRIMP & ASSEMBLY--------------------------
      1 c  Corn starch
     20 md Shrimp (26 to 30 per lb);
           - peeled, deveined
           Oil; for frying
           Sauce
           Candied walnuts
           Toasted sesame seeds;
           - for garnish
           Orange slices; for garnish

  Nuts:

  In a medium, heavy-bottom saucepan, bring the sugar and water to a
  boil. Add the walnuts, reduce the heat to a very gentle simmer and
  cook just until tender, about 15 to 20 minutes. Strain and cool the
  walnuts. Discard the simple syrup. In a separate medium,
  heavy-bottom saucepan filled 2/3rds full with oil and heated to
  350°F/175°C, deep-fry the walnuts until the exterior turns
  golden-brown, about 1 to 3 minutes, watching that the syrup does
  not burn. Strain the nuts and drain on a rack.

  Sauce:

  In a small saucepan, melt the butter over medium heat. Stir in the
  mayonnaise and sugar until combined. Stir in the condensed milk and
  cook until the sugar dissolves and the mixture forms a smooth
  sauce. Thin with the water, or to desired consistency. Remove from
  heat and set aside.

  The sauce will keep, covered and refrigerated, for 1 week.

  Yield: 3/4 Cup

  Place the corn starch in a medium bowl. Toss the shrimp in the
  corn starch to completely coat (you may not use all of the corn
  starch), then set aside.

  Add enough oil in a large saucepan to fill it by 2/3rds and heat it
  until a thermometer inserted reads 350°F/175°C. Fry the shrimp
  until the coating is crisp and the shrimp are cooked through and
  pink, about 1 to 2 minutes. Drain the shrimp and discard the oil,
  or save it for another use.

  Heat a large wok or nonstick pan over high heat until hot. Add the
  sauce (it should heat and bubble very quickly), then quickly toss
  in the fried shrimp and nuts. Cook just until coated and heated
  through, about 1 minute. Immediately remove from heat.

  Using a slotted spoon, divide the shrimp and walnuts between
  2 plates, and spoon over sauce to taste, if desired. Garnish each
  serving with toasted sesame seeds and orange slices. Serve
  immediately.

  Adapted from Typhoon Restaurant at Santa Monica (CA) Airport

  Recipe FROM: http://articles.latimes.com

  Uncle Dirty Dave's Archives

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