AIR FRYER SRIRACHA-HONEY SHRIMP
Sweet and spicy shrimp that is ready in just minutes.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Seafood Shrimp
Time 11m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated.
- Place shrimp in the air fryer basket with tongs; cook for 3 minutes. Transfer shrimp back to the sauce and stir. Place shrimp back in the basket and cook for 3 minutes more. Garnish with chopped green onions.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 11.4 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 744.2 mg, Sugar 9.1 g
HONEY WALNUT SHRIMP
Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
- Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
- Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
- Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
- Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
- While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
- Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
- Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
- Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
- Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
- Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.
HONEY WALNUT SHRIMP
A "Hong Kong Style" Chinese recipe! Crispy batter-fried shrimp tossed in a creamy sauce and topped with sugar coated walnuts. One of my family's favorite dishes.
Provided by ChamoritaMomma
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start by rinsing the walnuts, then boil in water, changing water a couple of times. The goal is to have clear water but it takes way too long. When tired of changing the water add sugar and boil until sugar dissolves. Drain walnuts.
- On high, heat 2 cups oil until almost smoking, lower to medium heat and deep fry walnuts until they're shiny and brown, no longer golden. It takes a little while before they actually burn but keep an eye on them. Place walnuts on cookie sheet, let cool. I make extra because they are delish and I ate quite a few while prepping the shrimp. Keep the oil to cook the shrimp later.
- Mix cornstarch and egg whites together to form a thick, sticky texture. Do not over mix, if too smooth and soupy add some more cornstarch. Add peeled, deveined shrimp and coat well.
- The mix will be a bit runny. This mixture, when fried, will be like a tempura type coating on the shrimp and should be crispy like fried chicken or something like it.
- Next prepare the sauce, by combining the honey, lemon juice, mayonnaise salt, accent, and condensed milk. I found that there's not really a lot of sauce for the shrimp but if you don't want it very saucy this is a good coating. Otherwise increase the amount of honey, lemon juice, mayonnaise and condensed milk; or just add a little more condensed milk if you just want a bit more sauce. The mayonnaise and condensed milk really make the sauce.
- Now it's time to fry up the shrimp. Use the same oil from frying the walnuts but add more oil to make sure you cover the shrimp. Heat the oil up on high and turn down a bit when it starts to smoke. I recommend cooking the shrimp in at least 2 batches to ensure the tempura-like batter cooks and gets crispy. Do not cover as it will steam the batter and shrimp. Drain the shrimp of excess oils. Once done frying the shrimp add to the sauce and coat well. Top off with the walnuts and serve.
- Variation: You can use cut up chicken instead of the shrimp. Deep fry until cooked and crisp.
Nutrition Facts : Calories 1562.7, Fat 126.1, SaturatedFat 16.5, Cholesterol 179, Sodium 485.5, Carbohydrate 84.2, Fiber 1.2, Sugar 64, Protein 29.4
SRIRACHA-HONEY-WALNUT SHRIMP
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp and cooked through, 3 to 5 minutes. Drain on paper towels and season with salt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Combine sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium heat; cook, undisturbed, until light golden, about 5 minutes. Add walnuts; cook, stirring, until deep golden, about 1 minute. Transfer to a parchment-lined baking sheet in a single layer. Season with salt. Let cool completely while preparing the shrimp.
- Meanwhile, in a large bowl, whisk mayonnaise, honey, sriracha, and lemon juice; season with salt.
- Heat 2 inches safflower oil to 375 degrees over medium heat in a heavy-bottomed pot or deep skillet. In a separate large bowl, whisk together egg yolk, club soda, and 1/2 teaspoon salt. Gently stir in rice flour. Season shrimp with salt. Holding each by the tail, dip shrimp in batter one at a time and fry in small batches until crisp, 1 to 2 minutes. Remove with slotted spoon. Drain on paper towels. (Allow oil to return to 375 degrees between batches.)
- Transfer shrimp to bowl with mayonnaise mixture. Toss to coat. Stir in walnuts. Serve immediately with lemon wedges over a bed of fresh steamed broccoli.
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