Jeffrey and Kevin Pang, who have their own show on America's Test Kitchen called “Hunger Pang,” are giving “Sunday Morning” viewers their own interpretations of not-quite-authentic Chinese food.
America's Test Kitchen
Jeffrey Pang writes about the time he was asked to make honey walnut shrimp for a company potluck:
“The only problem is, we never had this dish when we were growing up in Hong Kong. Although the dish exists, it's not as popular as it is in the US (especially at Panda Express!)
“At first I was skeptical. Just crispy fried shrimp with mayonnaise? But when I tried it I asked myself, 'Where has this dish been before?'”
“Our secret ingredients are Kewpie, mayonnaise which is very popular in Japan, and condensed milk, which gives the sauce a unique sweetness,” Pan said of her take on the popular American Chinese dish.
For other recipes, “Sunday Morning” 2023 “Food Special” Recipe Index!
Honey Walnut Shrimp (Hétáo Xiā 合桃蝦)
Number of participants: 4
Time Required: 1 hour, plus 45 minutes for cooling and refrigeration
material:
1/2 cup walnuts
2 tablespoons water
2 tablespoons sugar
1/4 teaspoon and 1/8 teaspoon of salt, separated
1 pound jumbo shrimp, peeled and deveined (16-20 per pound)
1 large egg white
1 teaspoon Shaoxing wine
1/4 teaspoon white pepper
¼ cup Kewpie mayonnaise
1 tablespoon lemon juice
1 tablespoon condensed milk
1 teaspoon honey
2 quarts peanut oil for deep frying
1/2 cup cornstarch
You can substitute store-bought candied walnuts for homemade candied walnuts. It is important to use peanut oil for deep frying as you will need to heat the oil to 425°.
Kevin White/America's Test Kitchen
Instructions:
1. Line a rimmed baking sheet with parchment paper. Toast the nuts in an 8- or 10-inch nonstick skillet over medium heat until fragrant and brown in spots, about 3 minutes. Quickly add the water, sugar, and 1/8 teaspoon salt, stirring with a rubber spatula to evenly coat the nuts. Cook, stirring frequently, for 2 to 3 minutes, until the sugar mixture caramelizes and the nuts begin to set. Transfer the nuts to the prepared sheet and spread evenly. Cool completely, about 30 minutes, then crush the nuts with your hands and set aside. (Candied walnuts can be stored in an airtight container for up to 1 week.)
2. Pat shrimp dry with paper towels. Mix egg whites, Shaoxing wine, pepper, and remaining 1/4 teaspoon salt in a large bowl and add shrimp and toss to coat. Refrigerate for 15 minutes. Mix mayonnaise, lemon juice, condensed milk, and honey in another large bowl and set aside.
3. Place a wire rack over a rimmed baking sheet and line it with triple layers of paper towels. Add oil to a 14-inch flat-bottom wok or large Dutch oven to a depth of about 1.5 inches and heat to 425° over medium-high heat.
4. Add cornstarch to a medium bowl. Dip shrimp, one at a time, into cornstarch, pressing firmly to adhere. Shake off excess cornstarch and transfer to a large plate. Working quickly, use tongs or chopsticks to pinch shrimp half-tails from tails and carefully transfer them to the hot oil, moving shrimp around as needed to fry individually. Fry until shrimp are golden and crisp, about 4 minutes. Adjust burners as needed to maintain oil temperature between 400-425°. Using a spider skimmer or slotted spoon, transfer shrimp to prepared rack. Return oil to 425° and repeat with remaining shrimp.
5. Add the shrimp and candied walnuts to the bowl with the mayonnaise mixture and toss gently to combine. Serve.
Use your Kewpie or I will call the authorities!
Kewpie mayonnaise is made from egg yolks and rice vinegar (among other proprietary ingredients) and has a flavor similar to hollandaise sauce (the same type of mayonnaise they use in their spicy tuna rolls). Seriously, don't substitute!
Detailed information:
