Real name for Asian shrimp dish?

Question

I had such a good response yesterday on another Q, i figured I'd try another mystery.

I had a dish at a Chinese style buffet a couple of months ago, and they had an entree labeled "Coconut Shrimp". It was absolutely great, mostly due to the white, sweet cream glaze/sauce. When searching for the recipe online, all I can come up with is recipes with shredded coconut breading, nothing like what I had tried that day.

It was basically just like the standard Sweet n Sour Shrimp dishes, but with a very sweet glaze instead of cherry plum sauce. I think the name could have been referring to the use of coconut milk instead of shredded, dry coconut.

Does anyone know the real name of a dish that resembles this? Is it possibly Walnut Shrimp, but they just ommitted the nuts since it was a buffet? Thanks in advance to all

Answer 1

Hello!

I think i have an idea of the shrimp dish you are talking about.

The sauce is white in color, It has a somewhat sweet taste to it.

The dish is usually served with walnuts.

The name is "Chinese honey walnut shrimp"

When you were at the buffet, you may have not seen any walnuts on the shrimp that is beacuse the walnuts are the favorite part!

Heres a pic : for visual:

http://www.flickr.com/photos/yings_alter...

The recipe is fairly easy:

I make it all the time!

===INGREDIENTS===

1 cup water

2/3 cup white sugar

1/2 cup walnuts

4 egg whites

2/3 cup mochiko (glutinous rice flour)

1/4 cup mayonnaise

1 pound large shrimp, peeled and deveined

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 cup vegetable oil for frying

===METHOD===

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.

IT's really delicious!

One of my favorite dishes ever!

Answer 2

[edit] There is a recipe for just Walnut Shrimp too. That's delicious :D

I think its Honey Walnut Prawns, but I could be mistaken. I love Honey Walnut Prawns, but I woudn't know why they would lable it Coconut Shrimp when most Asian resteraunts wouldn't lable it that.

However, there is a dish called Shrimp with Coconut Milk!

Simpler recipe: 1 can cream of coconut divided

1 lb peeled and deveined shrimp

1/4 tsp ground cayenne

1/2 tsp salt

2 cups all purpose flour

3 Tbsps heavy cream

2 Tbsps sherry

1 Tbsp flour

2 Tbsps water

Reserve 1/4 cup cream of coconut, in remaining cream of coconut add cayenne and salt, dip shrimp in coconut mixture then flour, repeat with all shrimp. Fry shrimp in hot oil until golden, drain. Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling. Mix water and flour together, add to boiling mixture to thicken, serve with fried shrimp.

More complicated:

A simple sauce made with coconut milk, rice vinegar, and honey adds flavor to this easy shrimp stir-fry.

INGREDIENTS:

•3/4 pound peeled, deveined shrimp, fresh or frozen

•1/3 cup coconut milk

•4 teaspoons white rice vinegar

•1 tablespoon liquid honey

•1/8 teaspoon red pepper flakes, or to taste

•2 teaspoons cornstarch

•2 1/2 tablespoons peanut or vegetable oil for stir-frying, divided

•1/2 teaspoon minced fresh gingerroot

•1/2 teaspoon salt

•1 cup de-seeded, diced tomato

•1 - 2 teaspoons Chinese rice wine or dry sherry, optional

•2 - 3 teaspoons chopped fresh parsley or cilantro, optional

PREPARATION:

If using frozen shrimp, thaw under cold running water and pat dry. Remove the tails from the shrimp.

In a small bowl, combine the coconut milk and rice vinegar. Whisk in the honey, red pepper flakes, and cornstarch.

Heat 1 1/2 tablespoons oil over medium-high heat.

When the oil is hot, add the ginger and stir-fry for a few seconds. Add the shrimp and the salt. Stir-fry the shrimp for about 2 minutes, until they turn pink. Remove from the wok.

Heat 1 tablespoon oil in the wok. When the oil is hot, add the diced tomato. Stir-fry for a minute, then push to the sides and add the shrimp back into the pan. Stir-fry the shrimp for another minute, splashing with a bit of Chinese rice wine or dry sherry if desired. Push to the sides with the tomato.

Whisk the sauce again and pour into the middle of the wok, stirring quickly to thicken. Stir-fry the sauce with the shrimp and tomato for another minute to mix everything together. Stir in the chopped parsley or cilantro if desired. Serve immediately.