The Everything Chinese Cookbook (58 page)

½ cup chopped walnut pieces

¼ cup sugar

½ pound shrimp

1 egg, lightly beaten

4 tablespoons cornstarch

1½ tablespoons honey

3 tablespoons mayonnaise

3 ¾ teaspoons freshly squeezed lemon juice

3 tablespoons coconut milk

3 cups oil for deep-frying

1. Earlier in the day, boil the walnut pieces for 5 minutes. Drain well. Spread the sugar on a piece of wax paper. Roll the walnut pieces in the sugar and allow to dry.
   
2. Peel and devein the shrimp. Wash and pat dry with paper towels.
   
3. Heat oil to 375°F. While waiting for oil to heat, mix the egg with the cornstarch to form a batter. Dip the shrimp in the egg batter. Deep-fry the shrimp until they turn golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Cool.
   
4. Combine the honey, mayonnaise, lemon juice, and coconut milk. Mix in with the shrimp. Serve on a platter with the sugared walnuts arranged around the shrimp.
   

Prawns versus Shrimp

If you think a prawn and a shrimp look nearly identical, you're right. One type of prawn is merely an oversized shrimp. (The word prawn is also given to another type of crustacean related to the lobster.) Prawns can be substituted for shrimp in most recipes — just be sure to adjust for differences in volume where necessary.

1 pound shrimp, peeled and deveined

½ cup chicken broth

2 tablespoons Chinese ricewine or dry sherry

2 teaspoons soy sauce

2½–3 tablespoons oil for stir-frying

2 slices ginger, minced

¼ teaspoon chili paste

½ cup peanuts

1. Wash the shrimp and pat dry with paper towels. Combine the chicken broth, rice wine, and soy sauce, and set aside.
   
2. Add 1½ tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry very briefly, just until they change color. Remove and set aside.
   
3. Add 1 tablespoon oil to the wok. When oil is hot, add the ginger and chili paste. Stir-fry briefly until aromatic. Add the peanuts. Stir-fry for about 1 minute until they turn golden but are not burnt.
   
4. Push the peanuts up to the side of the wok. Add the sauce to the middle of the wok and bring to a boil. Add the shrimp back into the wok. Mix everything together and serve hot.
   

Storing Ginger

Ginger will keep for several days when stored in a paper bag that is kept in the vegetable crisper section of the refrigerator. For longer storage, place the ginger in a sealed container, fill with Chinese rice wine or a good pale, dry sherry, and store in the refrigerator. As the ginger flavor fades, you will have the flavor of the sherry to compensate.

½ pound (8 ounces) shrimp, peeled and deveined

1 tablespoon plus 1 teaspoon vegetable shortening

½ teaspoon grated ginger

2 teaspoons minced green onion

2 teaspoons finely minced water chestnut

½ teaspoon Chinese rice wine or dry sherry

teaspoon salt

Pepper to taste

1 medium egg

1 tablespoon plus 1 teaspoon cornstarch

1. Rinse the shrimp in warm water and pat dry with paper towels. Purée the shrimp and the vegetable shortening in a food processor or blender. Add the ginger, green onion, water chestnut, rice wine, salt, and pepper. Purée.
   
2. Lightly beat the egg. Mix in the shrimp and vegetable mixture. Add the cornstarch, using your hands to mix it in. The shrimp paste is now ready.
   

12–15 slices of white bread, crusts removed

Shrimp Paste

4–6 cups oil for deep-frying

1. Add oil to a preheated wok and heat to 350°F. While oil is heating, cut each slice of bread into 4 triangles. Spread up to ½ teaspoon of shrimp paste on each bread piece.
   
2. When oil is hot, carefully add the bread into the wok. Cook for 2 minutes on one side, then turn over and cook for 2 minutes on the other side. Remove and drain on paper towels. Serve immediately.
   

7 ounces shrimp

½ teaspoon grated ginger

2 teaspoons finely minced green onion

2 teaspoons finely chopped water chestnut

½ teaspoon Chinese rice wine or dry sherry

teaspoon salt