Jeffrey Pan and Kevin Pan, who have their own show on America’s Test Kitchen called “Hunger Pangs,” offer “Sunday Morning” viewers an interpretation of Chinese food that isn’t entirely authentic. I am.
america’s test kitchen
Jeffrey Tan writes about the time he was asked to make honey walnut shrimp for a company potluck:
“The only problem is this dish never grew up in Hong Kong. It exists, but nowhere is it as popular as it is in the U.S. (especially on Panda Express!)
“At first we were skeptical. Crispy fried shrimp in the shell and tossed with mayonnaise? Then we tried it and asked ourselves, ‘Where does this dish fit in our lives? Was it there?!”
Regarding his favorite interpretations of American Chinese food, Tan says, “Our secret ingredients are Kewpie mayonnaise, which is widely loved in Japan, and condensed milk, which adds a unique sweetness to the sauce.”
Honey Walnut Shrimp (Hétáo Xiā)
Number of people: 4 people
Total time: 1 hour plus 45 minutes of cooling and refrigeration time
material:
1/2 cup walnuts
2 tablespoons water
2 tablespoons sugar
Add 1/4 teaspoon and 1/8 teaspoon table salt separately.
1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined.
1 large egg white
1 teaspoon Shaoxing wine
1/4 teaspoon white pepper
Kewpie mayonnaise 1/4 cup
1 tablespoon lemon juice
1 tablespoon sweetened condensed milk
1 teaspoon honey
2 quarts peanut oil for frying
1/2 cup cornstarch
Store-bought candied walnuts can be used in place of homemade. It is important to use peanut oil for frying as it heats the oil to 425°.
Kevin White/America’s Test Kitchen
Instructions:
1. Line a rimmed baking sheet with parchment paper. Roast the nuts in an 8-inch or 10-inch nonstick skillet over medium heat until fragrant and speckled brown, about 3 minutes. Quickly add the water, sugar, and 1/8 teaspoon salt, stirring with a rubber spatula to coat the nuts evenly. Cook, stirring frequently, until sugar mixture caramelizes and nuts begin to set, 2 to 3 minutes. Transfer the nuts to the prepared sheet and spread them out in an even layer. Let cool completely for about 30 minutes, then crush the nuts by hand. Set aside. (Candied walnuts can be stored in an airtight container for about a week.)
2. Pat shrimp dry with paper towels. In a large bowl, whisk together the egg whites, Shaoxing wine, pepper, and remaining 1/4 teaspoon salt. Add shrimp and toss to coat. Refrigerate for 15 minutes. Combine mayonnaise, lemon juice, condensed milk, and honey in another large bowl. Set aside.
3. Set a wire rack on a rimmed baking sheet and line with 3 layers of paper towels. Add oil to a 14-inch flat-bottomed wok or large Dutch oven to a depth of about 1 1/2 inches and heat over medium-high heat to 425°.
4. Add cornstarch to a medium bowl. Working with shrimp one at a time, sprinkle with cornstarch, press firmly to adhere, shake off excess shrimp, and transfer to a large plate. Use tongs or chopsticks to pick shrimp halves from the tails and carefully transfer to hot oil, moving shrimp as needed to fry individually. Sauté shrimp until light golden and crisp, about 4 minutes. Adjust the burner as necessary to maintain the oil temperature between 400 and 425°. Using a spider skimmer or slotted spoon, transfer shrimp to prepared rack. Return oil to 425° and repeat with remaining shrimp.
5. Add the shrimp and candied walnuts to the bowl with the mayonnaise mixture and toss gently to coat. serve.
Please use Kewpie. If not, alert authorities.
kewpie mayonnaise It’s made from egg yolk and rice vinegar (among other proprietary ingredients) and has a hollandaise flavor. (It’s the same kind of mayonnaise used in spicy tuna rolls.) Seriously, don’t substitute.
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