"NOT" WALNUT SHRIMP + GRILLED CABBAGE: With Guest Donny Hawk
“It just doesn’t make sense.”
No, it doesn’t make sense Donny, why is fried shrimp with condensed milk and mayo so so good? And WHY is it SO EASY to make?
During our adventures eating Chinese food with Donny, we had one of his favorites walnut shrimp. It’s a dish that defies odds and pushes the boundaries because the sauce doesn’t make sense. Try it for yourself!
Here is the recipe:
PSA to our friends who aren’t experienced with frying foods at home. It’s not intimidating, you just need to be careful and follow a few steps so you don’t hurt yourself or destroy your kitchen.
Always maintain temperature. You never want it too hot or else you can have a major issue, too cold will result in a soggy finished product. We recommend you buy a thermometer, they are inexpensive and it is a tool everyone should have at home. 375° is a good temp for frying.
Don’t use a small pot. Keep in mind when frying foods the water content will boil out. Which means that if your pot isn’t big enough you could overflow hot oil all over your cooktop, and kitchen. Which could cause a fire?
Don’t let your food sit in the fryer too long you want the shrimp to look like it got a California suntan, not dark like a raisin.
Cooking is fun just be safe!
WATCH OUR FIRST EVER COOKING VIDEO HERE!!!
“Not” Walnut Shrimp
Ingredients:
2 lbs Fresh shrimp
4 cups Flour
1 can Condensed milk
Your favorite mayo
2-3 Scallions (thinly chopped)
What tools you will need:
Large pot
2 Large bowls for mixing
Thermometer
Tongs/Spider
Sharp knife
Step 1: Turn pot of oil on and maintain a temp of 375°. (Use a thermometer please)
Step 2: Peel/devein the shrimp
Step 3: Lightly toss the shrimp in the flour. Any flour left over, sift to remove hard particles and save for later
Step 3: To create the sauce combine equal parts condensed milk and mayo in a mixing bowl, and stir until it’s emulsified into a sauce
Step 4: Fry the shrimp until they’re golden brown, like a California suntan. Let the shrimp rest on a dry towel to soak up any excess oil.
Step 5: In a bowl, place the shrimp and pour some milk sauce over, toss until coated lightly and plate.
Step 6: Drizzle magic sauce over shrimp, and to finish, sprinkle chopped scallions and fried garlic. Enjoy!
Magic sauce
Ingredients:
Chinese black vinegar
Soy sauce
Chile Oil
This recipe is equal parts so whatever amount you add to start, incorporate the same amount for the other two ingredients
Step 1: Black vinegar
Step 2: Soy Sauce
Step 3: Chile oil
Step 4: Stir and Eat
This sauce is good with anything, and it’s also very inexpensive. Drizzle, or Dip, this sauce is a must in your arsenal.
Grilled Cabbage:
Ingredients:
½ head of cabbage
Sesame oil
Black vinegar
Soy
Fried garlic, for garnish
Step 1: Cut cabbage into quarters and peel all the layers apart
Step 2: Salt cabbage and Pansear the pieces until soft but still has a crunch
Step 3: To pan drizzle in equal parts, black vinegar, and soy sauce. You want enough to coat the vegetables but not to the point where they are swimming in vinegar.
Step 4: Add pea shoots
Step 5: Remove from pan and plate
Step 6: Top with Magic Sauce, Scallions and crispy garlic