"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! 

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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.

  1. 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. 

  2. 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? 

  3. 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

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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 

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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: 

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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


THANK YOU SO MUCH FOR READING! If you guys make this at home, take photos, tag us, tell your friends!

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Love you.