You may recall that recently I made Sweet Fire Chicken in an attempt to recreate one of my favorite Chinese Take-out dishes at home. I thought it only fair to try and do the same for one of my husband’s usual choices. I haven’t ordered this myself, but he says this is a fair comparison to the dish he orders from Panda Express. He says the walnuts are a bit sweeter, but when asked if he would rather have this version or the other he voted for this dish.
Personally, I also really enjoyed this dish. The shrimp fried up beautifully and was perfect coated in the honey sauce. I really like the crunch factor from the walnuts and of course they carry on that sweetness factor as well. This goes very well over some plain and simple rice. Hopefully you have a little better luck with your rice preparation though…. I have been testing out a new rice cooker and can’t seem to stop getting mushy rice. After overcooking my first batch of sugar water (I will get into that in a moment) I fell a bit behind in getting everything else ready and the rice had to sit in the cooker for a bit longer than I would have liked.
Now about the walnuts… I am sure most of you already know how to do this technique and would laugh at my mishap tonight, but for those of you who haven’t made anything like it before I thought I would share what I learned. The recipe said to boil the sugar water, while continuously stirring it, until it turned golden and thickened. I kept waiting to see a golden color, even past the point where it thickened up, and in doing so I ended up with a mess of hard sugar again. I imagine I boiled all the water out… oops! The second time I pulled it as soon as it thickened up regardless of color and that worked well enough.
As far as being low FODMAP or not… I think this one fits the plan. The only questionable ingredients I can think of are the honey (which there is such a small amount I doubt it would effect most people unless it was a trigger) and perhaps the cornstarch (but honestly I am just not sure about that one, and again I imagine it effects some more than others). Other than being quite full from eating more than I should as usual I didn’t have any issues with this meal in the stomach department.
Honey Walnut Shrimp
Serves : 3-4
- 1 C. vegetable oil
- 1/2 C. sugar
- 1/2 C. walnut halves
- 3 T. mayo
- 1 1/2 tsp. honey (I used more like 2 tsp.)
- 1 1/2 tsp. sweetened condensed milk
- 1 lb. medium shrimp, peeled and deveined
- kosher salt and pepper to taste
- 1 lg egg, beaten
- 1/2 C. cornstarch
- Heat vegetable oil in a large skillet over medium high heat.
- Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate.
- In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
- Season shrimp with salt and pepper, to taste.
- Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
- Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate.
- In a large bowl, combine shrimp and honey mixture.
- Serve immediately, topped with walnuts.
Recipe From Damn Delicious