Here are two recipes that have been tried and time tested for years with great raves: honey walnut shrimp (HWS) and Jenny’s Shrimp (JS). The two dishes are Asian influenced and give off two very different flavors. The HWS is creamy and sweet with bits of walnut to crunch up the palate while the JS is very bold–spicy and tangy with lots of garlic. They are simple to make and will be crowd pleasers!
Before making the delicious sauces, we have to have a base of fried shrimp:
Prep: How to Bread and Fry Asian Shrimp
1 egg white
1 cup cornstarch
peeled and de-veined shrimp
Combine 1 egg white, 1 cup cornstarch and water. Add water until you get a slurry/smooth consistency. Make sure it is not lumpy.
Dip shrimp in mixture and fry in oil for 3 minutes–until it is crispy. Shrimp may not become brown and be a slighly tannish color. If the shrimp is brown, you probably overcooked the shrimp.
1. Honey Walnut Shrimp
Things You Will Need:
salt & pepper
*not pictured: lemon juice
What to Do:
Put about 4 tbsp of mayo into a food processor or bowl. Add 1 tbsp of condensed milk and 1 tbsp of honey into the food processor/bowl. Also add 1 tbsp of lemon juice.
Once mixture is well blended, add a small pinch of salt and pepper to taste.
Things you will need:
sweet chili sauce–can also be sweet and sour sauce
Korean hot pepper paste (gochu jang 고추장)–optional
What to Do:
Saute the garlic and onions until brown. Add in about 3 tbsp of sweet chili sauce and 1 tbsp of ketchup.
Next add in a few shakes of hot sauce for kicks! Now to take it up one more a notch, we put in a good squirt of Korean pepper paste–totally optional.