Soon after we moved to Tucson, we were invited to a birthday party for a small child… she was turning two years old. She was born into a very traditional Chinese family and, from what we understood, a child’s second birthday is very significant.
More than a hundred people attended. We were seated at a table of ten that included a couple of University of Arizona professors whom we knew. Lucky for us, the husband is Chinese, and the wife Korean, so they could guide us through the beautiful traditions unfamiliar to us.
She asked if we had ever attended a Chinese banquet before. When we said we had not, she patted my hand and said, “We will get you through this.” Get us through? What on earth was going to happen to us?
Well, it turns out that the Chinese banquet is, in part, an exercise in pacing and strategy. She told us that there would be nine course, not including desert. “Eat sparingly! When you see the vegetable come out,” she said - in this case, braised bok choy - “the meal is done.” Room for dessert anyone?
As promised, the courses started arriving one after another. They were set out on a large built-in lazy Susan in the middle of the table, so everyone could have easy access. Appetizer-sized choices came first, then fried rice, then a beef course, then chicken, crispy Peking duck… almost every preparation was unfamiliar - all were flavorful, and beautifully presented. And it seemed never-ending!
Just a dish or two prior to the bok choy, was my favorite of all the dishes: Honey Walnut Shrimp. And that is today’s recipe. I found it online years ago and, while I would like to give credit where it is due, I can't tell you the provenance, or if it's even close to the authenticity we enjoyed that special day.
We paired this with a white Côtes du Rhone recommended by our local chef, Doug Levy at Feast. You can read about the pairing this month’s “Wine with Food” column in the Provence WineZine.
But it's good, and I hope you enjoy it.
~ David
Honey Walnut Shrimp
1 cup water
2/3 cup white sugar
1 cup walnuts
4 egg whites
2/3 cup rice flour
1 pound large shrimp, peeled, deveined, and dried
1/2 cup mayonnaise
4 tablespoons honey
2 tablespoons canned sweetened condensed milk
vegetable oil for frying
white rice, for serving
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency; it will be very thick. Heat at least 1/4 inch oil in a heavy deep skillet over medium-high heat. Place peeled and dried shrimp into the rice flour batter, toss to coat, and then fry in the hot oil until golden, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Serves 4.
Notes:
- The shrimp must be very dry for the batter to adhere.
- If you are not a fan of walnuts, try this with blanched whole almonds.
Labels: candied walnuts, chinese, côtes du rhone, honey walnut shrimp, provence winezine, shrimp
