Ingredients for Pf Chang's Shrimp With Candied Walnuts
- 1/4 cup water
- Brown Sugar
- 1 cup walnuts
- Coconut Milk
- Sweetened Condensed Milk
- Mayonnaise
- Rice Vinegar
- Turmeric
- Celery Salt
- 1 pound large shrimp, peeled and deveined
- 2 large egg whites
- All Purpose Flour
- 1/4 cup cornstarch
- Vegetable oil, for frying
- Melon Ball
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How to Make Pf Chang's Shrimp With Candied Walnuts
- **Candy the Walnuts:**
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine 1/4 cup water and 1/2 cup sugar. Bring to a boil over medium heat, stirring until sugar dissolves.
- Add 1 cup walnuts and cook, stirring constantly, for 5-10 minutes, or until thickened and syrupy.
- Spread walnuts on prepared baking sheet and separate them carefully. Let cool completely.
- **Prepare the Shrimp:**
- Gently whisk 2 large egg whites in a bowl.
- Add the peeled and deveined shrimp and toss to coat.
- In a separate bowl, whisk together 1/2 cup all-purpose flour and 1/4 cup cornstarch.
- Dredge shrimp in flour mixture, ensuring they are evenly coated.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Fry shrimp in batches for 3-5 minutes, or until golden brown and pink, ensuring not to overcrowd the pan.
- Remove shrimp and place on a paper towel-lined plate to drain excess oil.
- Repeat until all shrimp are cooked.
- **Make the Sauce:**
- In a small saucepan, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon turmeric.
- Heat over low heat until warm. Adjust turmeric if needed to achieve a pale yellow color.
- Remove from heat.
- **Assemble and Serve:**
- Add the cooked shrimp and honeydew/cantaloupe melon balls to the warm sauce and toss gently to coat.
- Serve the shrimp mixture over cooked rice.
- Top with candied walnuts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
237g
Fat
79g
Carbs
30g
