Pf Chang's Shrimp With Candied Walnuts

By laceyarcher

Ingredients

• The Walnuts
• 1/2 cup water
• 1/2 cup brown sugar
• 1 cup walnuts
• The Sauce
• 1/2 cup coconut milk
• 1/4 cup sweetened condensed milk
• 1 tablespoon mayonnaise, slightly heaping
• 1 1/2 tablespoons rice vinegar
• 1/8 teaspoon turmeric (maybe a dash more)
• 1 dash celery salt (do NOT put in very much)
• The Shrimp
• 1 lb shrimp, de-veined and shelled
• 2 egg whites
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup oil (for frying)
• The Finishing Touches
• 1 cup honey dew melon ball (or Cantaloupe if you prefer)

Preparation

Step 1

1 The the walnuts:.
2 Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
3 Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
4 An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
5 For the sauce:.
6 Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
7 The the shrimp:.
8 Clean and dry shrimp well.
9 Whisk egg whites lightly in a bowl, add the shrimp and coat well.
10 Combine the flour and cornstarch. Dredge the shrimp.
11 Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
12 Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice!