Chinese Walnut Shrimp

We recently got back from a trip from the gulf. It was a trip that was long overdue. We had lots of rest and relaxation, as well as lots of great seafood. The food down there was something I could never get sick of, especially the shrimp. Since we have been back home for a couple of weeks, that shrimp was still on my mind. So as I normally do, I began purging items from our freezer and noticed a big bag of whole shrimp. I was stoked to say the least and knew exactly what I was going to make with them. Chinese walnut shrimp!

I can’t say this would be a dish that I would order at a Chinese restaurant but one I know that my wife loves and has talked about in the past. It was time for me to step up and impress my wife with this simple, and really tasting Chinese walnut shrimp. The kicker is the sauce, and trust me you will love it.

Chinese Walnut Shrimp Recipe
Chinese Walnut Shrimp Recipe

Let’s get started.

Ingredients for the walnuts:

  • 2 cups roughly chopped walnuts
  • 3 cups canola oil
  • 4 tbsp water
  • 4 tbsp sugar
  • 1/4 tsp salt

Ingredients for the shrimp:

  • 3 tbsp sweetened condensed milk
  • splash of rice vinegar
  • 1/4 tsp salt
  • 1 tbsp honey
  • 1/4 cup Japanese mayonnaise or your favorite
  • 1 cup of fine corn meal or cornstarch
  • 1 lb medium shrimp, peeled and cleaned
  • 1 head of broccoli, cut into florets
  • cooked jasmine rice

The oil that will be used to crisp up the walnuts will be reused for the shrimp, so don’t discard it.

You will want to start by heating your oil on medium heat.  As the oil heats, go ahead and make a simple syrup. Heat another small pot on medium heat and add the water and sugar.  Bring that to a simmer, then remove it from the heat. The oil should be heated now.

Add the walnuts to the oil and cook them for a few minutes. Just be careful as you do not want to burn them. After a few minutes, remove the walnuts with a slotted spoon and place on a paper lined plate to remove any excess oil and season with salt.

Once the walnuts are strained, add them to the simple syrup and and give that a good stir, coating all of the walnuts. Add them to a parchment paper lined tray, and try to keep them from sticking together. Set aside.

Chinese Walnut Shrimp Ingredients
Chinese Walnut Shrimp Ingredients

Next, make your sauce. Add the mayonnaise, vinegar, condensed milk, honey, and salt to a mixing bowl, and stir well. Set aside on the counter.

Now to the shrimp. Reheat the oil to about 350 degrees. During this time, add the shrimp to the cornmeal (or cornstarch), and toss them around to make sure they are full coated. Once the oil is heated, take a few shrimp, enough to not crowd the pan of oil, and shake off any excess cornmeal, and gently drop them into the oil. Cook the shrimp for only a few minutes as you want crispy, succulent shrimp.

Place the cooked shrimp in a mixing bowl, season with a bit of salt, and repeat this process until all shrimp are cooked.

Cook your broccoli in boiling water for about two minutes, then blanch them in cold water.  Strain and set aside.

Add the sauce to the bowl of shrimp and gently stir, coating all of the shrimp in that delicious sauce.

Now time to plate.

I like to add cooked rice to a bowl, pack it in, then flip the bowl over onto a large serving plate. Pour the shrimp over the rice, then garnish around the rice and shrimp the broccoli. Pour over the candied walnuts, and now you are in business!

My wife, who did not know I was making this dish was floored and fell in love with it. Real deal is what I think I heard her say, but regardless this had me sold. And that shrimp… oh yeah that shrimp was something to write about. I hope you enjoy!

Char Siu Pork Ribs

I am a huge fan of Chinese char siu pork. If you have never had it, it is basically a reddish colored pork (primarily from red food coloring which is optional), and perfectly seasoned from things like Chinese five spice and other wonderful ingredients. So this past week, pork ribs were on sale and I knew my kids would love for me to go out into the cold, and smoke some ribs, but that was not about to happen, especially with a lot of people kidding bad colds around these parts. So instead I came up with two batches of ribs, one Chinese char siu style and the other using a rub from Dizzy Pig.

Char Siu Pork Ribs Recipe
Char Siu Pork Ribs Recipe

These almost fall apart Chinese char siu pork ribs will have you smacking your lips and licking those fingers.

Let’s get started.

Ingredients:

  • 1 rack of pork ribs, membrane removed from the backside
  • 1/2 cup of soy sauce
  • 1/2 cup of granulated sugar
  • 1/2 cup hoisin sauce
  • 1/4 cup of Chinese Shaoxing rice wine
  • 1 1/2 tsp Chinese Five Spice (a little goes a long way)
  • 4 cloves of garlic, minced
  • 2 tbsp fresh minced ginger
  • 1 tbsp dark Sesame oil
  • 1/4 cup of honey
  • 1/4 cup of ketchup
  • 1/4 water
  • 1 tbsp red food coloring, optional
  • Cooked Jasmine rice, optional

I know this sounds like a bunch of stuff, but most should be stocked in your household for standard Asian style cooking.

I like to cut my ribs into 4 rib segments so that they fit nicely into a sealable bag.

Start by making the marinade. To a mixing bowl add everything but the honey, ketchup, water, and food coloring.

Give a good mix, then add your ribs to a sealable plastic bag. Pour the marinade into the bag, seal, and gently toss the marinade around so it penetrates all of the ribs. Place into your refrigerator for at least 4 hours, but preferably overnight.

Char Siu Pork Ribs Ingredients
Char Siu Pork Ribs Ingredients

Preheat your oven to 275 degrees. We are going to cook these ribs low and slow, then increase the heat over time.

During this time, take the ribs out and set the bag onto the counter for about 20 minutes or so to take off the chill.

Line a baking sheet with parchment paper, and using tongs, remove the ribs from the bag and let any excess marinade fall into the bag. Reserve the marinade as this is going to cook down with the sauce.

Place the ribs in the oven and cook for about 2 hours. About 1 1/2 hours in, crank the heat to 350 degrees.

Take the reserved marinade and add it to a pot on the stove. Add the water, ketchup, red food coloring, and honey and give a good stir. Cook this on medium-low heat until it has reduced by half, and adjust the heat to low if necessary. This is going to be our glazing mixture to finish the ribs.

Take a look at the ribs. Once they begin to slightly caramelize (you know how you like your ribs), slide the oven rack out so you have access to the baking sheet, and begin brushing on the glaze, all over the ribs. Return back into the oven, cook for a few more minutes, then repeat with the glaze. Keep an eye on them as you do not want the glaze to burn. Repeat this a few times, then once you are satisfied, remove them from the oven, finish with another brushing of the cooked glaze mixture, and plate and serve.

Serve alongside cooked rice, and you have yourself one heck of a meal. If you are looking to jazz up some ribs, and want to go to a great Chinese route, give these a try, I’m almost certain you are going to love them. Hope you enjoy!