Chinese Fried Walnuts Recipes
CHINESE FRIED WALNUTS
Make and share this Chinese Fried Walnuts recipe from Food.com.
Provided by 91256487003925249820
Categories Chinese
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, heat 6 cups of water to boiling.
- Add walnuts and bring to a boil again and cook for 1 minute.
- Rinse under running water and drain.
- Place walnuts in a large bowl, add sugar and toss to mix.
- Heat oil in skillet to 350°F.
- Add 1/2 of the walnuts at a time and fry for about 5 minutes or until golden in color.
- Place walnuts in a sieve to drain.
- Sprinkle with salt.
- Toss to keep walnuts from sticking together.
- Place on waxed paper to dry.
Nutrition Facts : Calories 431, Fat 38.1, SaturatedFat 3.6, Sodium 41.1, Carbohydrate 20.5, Fiber 3.9, Sugar 14, Protein 8.9
HONEY WALNUT SHRIMP
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
Provided by Celia
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
- Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g
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- In a large saucepan over high heat, heat 6 cups of water to boiling. Add walnuts and bring back to a boil. Cook for 1 minute. Drain and rinse under running hot water. Drain completely.
- Pour drained nuts in a large bowl. Sprinkle with sugar and toss to coat the nuts completely with the sugar.
- Meanwhile, in a deep-sided skillet or saucepan, heat about 1 inch of canola oil to 350 degrees. (It’s recommended that you use a candy thermometer to make sure that you have the oil at the correct temperature – too hot will burn the nuts, too cool will not cook the nuts quickly enough and you won’t get the crisp texture.)
- Once the oil is at 350 degrees, with a slotted spoon (a ‘spider strainer’ like this works really well for this task), carefully add about half of the walnuts to the oil (be careful as the wet nuts being added to the oil will splatter up!). Fry until lightly golden brown – about 3 to 5 minutes depending on the size of your pan – stirring often. Note that the nuts will continue to cook after they are taken out of the oil so it’s important to not let them get too browned, otherwise they will burn.
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