Tag: seafood
Honey Walnut Shrimp
Honey Walnut Shrimp
Honey walnut shrimp is commonly found on Chinese American menus. While it was created to appease the American pallete, it is nothing short of tasty. It is also really easy to make at home and will cost you half the price. Serve the shrimp as an appetizer or main course.
Equipment
- electric beater
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup walnuts
- 1 lb 26/30 ct. shrimp peeled and deveined
- 2 egg whites
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 2 tbsp honey
- 2 tbsp sweetened condensed milk
- vegetable oil for frying
Instructions
- Bring the sugar and water to a boil.
- Add in the walnuts. Boil for 3 minutes.
- Place the walnuts in a single layer on parchment paper to cool.
- Using an electric beater, beat the egg whites until frothy.
- Mix in the cornstarch.
- Dip the shrimp in the batter.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Fry the shrimp for 1-2 minutes a side.
- Drain the grease on a rack.
- Mix the mayonnaise, honey, and sweetened condensed milk together.
Tom Yum Goong
Tom Yum Goong
Tom yum goong is a classic Thai shrimp and lemongrass soup. The base of the stock is shrimp, lemongrass, lime leaves, and galangal. These ingredients are boiled in water for 10 minutes, then discarded. Oyster mushrooms are added to the stock. Once the soup is back to a boil, the shrimp are tossed in. The heat is turned off and the shrimp are cooked through from the residual heat. Then lime juice, fish sauce, sugar, and chili paste are stirred in. The main flavor profile of the soup that hits you first is sour, followed by salty and a little heat. Tom yum goong is ready in 25 minutes, making this the perfect soup for a cold night.
Ingredients
- 4 cups water
- 12 large shrimp peeled and deveined; shells and tails saved
- 6 kaffir lime leaves bruised
- 1 stalk lemongrass smashed
- 8 slices galangal
- 2-3 Thai chilies bruised
- 3 cups oyster mushrooms cut into bite sized pieces
- 1/2 cup lime juice
- 3 tbsp fish sauce
- 2 tsp sugar
- 3 tbsp chili paste
Garnish
- cilantro chopped
Instructions
- Add water, lemongrass, lime leaves, galangal, chilies, and the shrimp shells to a pot.
- Bring to a boil and simmer for 10 minutes.
- Scoop out all of the ingredients from the stock and discard. Add in the oyster mushrooms and bring to a boil.
- Add in the shrimp. Turn off the heat and lallow the shrimp to cook through for 2 minutes.
- Stir in the lime juice, fish sauce, sugar, and chili paste.
Pineapple Fried Rice
Pineapple Fried Rice
If you really want to impress guests over for dinner, I recommend cooking up a Thai feast and offering pineapple fried rice as one of the courses. Not only is it tasty as hell, but the presentation of the rice stuffed in a whole pineapple bowl makes it look fancy. There’s quite a few steps in the process, but they are all pretty easy to do.
Ingredients
Shrimp
- 8 16/20 ct. shrimp peeled and deveined
- 2 tsp light soy sauce
- 1/8 tsp white pepper
- 1 tbsp vegetable oil
Sauce
- 2 tsp fish sauce
- 2 tsp oyster sauce
- 2 tsp palm sugar finely chopped
- 1/4 tsp curry powder
Pineapple Fried Rice
- 4 tbsp vegetable oil
- 2 large eggs beaten
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 2 Thai chilies finely chopped
- 1/4 cup carrots cut into small cubes
- 2 green onions chopped
- 1/4 cup cashews
- 1 cup pineapple cut into small cubes
- 2 cups day old cooked jasmine rice
- 1/4 cup Thai basil chopped
Instructions
Hollowing Out A Pineapple (optional)
- Cut 1/3 of the side off of a pineapple.
- Score the inside of the pineapple with a sharp knife, making sure to not cut through the skin.
- Scoop out the inside.
Pineapple Fried Rice
- Mix together all of the sauce ingredients. Set aside.
- Marinate the shrimp for 30 minutes with soy sauce and white pepper.
- Heat up cooking oil in a large sauté pan over high heat. Add the shrimp to the pan.
- Sauté the shrimp for 2 minutes a side. Remove from the pan and set aside.
- Turn the heat to medium high. Add 1 tbsp of vegetable oil into the pan. Pour the beaten eggs into the pan.
- Scramble the eggs. Cook for a minute. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the garlic, ginger, and Thai chilies for 1 minute.
- Add in the carrots, cashews, and green onions. Sauté for 2 minutes.
- Add in the day old rice, making sure to break up all of the clumps. Fry for 2 minutes. Pour in the sauce and cook for 2 more minutes.
- Add in the shrimp, eggs, and pineapple. Cook for 1 more minute.
- Turn off the heat. Stir in the basil.
