Shrimp with Candied Walnuts and Honeydew Melon

One of my very favorite entrees at P.F. Chang’s is their shrimp with walnuts and melon.  It’s such an unusual combination of flavors, and if I were a recipe developer, I’d never have thought to combine these items, but they combine deliciously!  This recipe is a very, very close version to the original.  My family loved it (at least the shrimp eaters loved it).  Still can’t get my girls excited about shrimp…

I found this recipe on Food.com, and tweaked it just a tiny bit.

Ingredients:

NUTS:

1/2 cup water

1/2 cup brown sugar

1 cup English walnuts

SAUCE:

1/2 cup coconut milk

1/4 cup sweetened condensed milk

1 Tablespoon mayonnaise

1 1/2 Tablespoons rice vinegar

1/8 teaspoon turmeric

1 dash celery salt

SHRIMP:

1 1/2-2 lb. shrimp, raw, de-veined, peeled

2 egg whites

3/4 cup all-purpose flour

1/4 cup cornstarch

vegetable oil for frying

MELON:

1 honey dew melon, ripe

Directions:

Combine the water and brown sugar in a small saucepan and bring to a boil.  Stir in the walnuts and simmer for about 5-10 minutes or so.

Remove with a slotted spoon and lay out on parchment paper to dry.

To prepare the sauce,  combine the coconut milk, sweetened condensed milk, mayo, rice vinegar, turmeric, and celery salt in a saucepan.  Stir to combine over low heat just til warmed, then set aside.

Pat the cleaned shrimp dry with paper towels.  Add 2 beaten egg whites to a bowl and whisk with a fork until frothy.  Combine the flour and cornstarch in a separate bowl and stir to combine.

Dip the shrimp in the egg white and then in the flour.  Place the coated shrimp in a single layer and cook in batches.

Fry the shrimp in hot oil until they are very lightly browned.  They won’t brown much. Remove from oil and keep warm in a warm oven til all are done.

Use a melon baller to scoop the ripe melon into balls.  Set aside til shrimp is done, then stir together the cooked shrimp, sauce, walnuts and melon.  Serve over rice.  Delicious!!

Here’s the recipe with no pictures:

Shrimp with Candied Walnuts and Melon

Ingredients:

NUTS:

1/2 cup water

1/2 cup brown sugar

1 cup English walnuts

SAUCE:

1/2 cup coconut milk

1/4 cup sweetened condensed milk

1 Tablespoon mayonnaise

1 1/2 Tablespoons rice vinegar

1/8 teaspoon turmeric

1 dash celery salt

SHRIMP:

1 1/2-2 lb. shrimp, raw, de-veined, peeled

2 egg whites

3/4 cup all-purpose flour

1/4 cup cornstarch

vegetable oil for frying

MELON:

1 honey dew melon, ripe

Directions:

Combine the water and brown sugar in a small saucepan and bring to a boil.  Stir in the walnuts and simmer for about 5-10 minutes or so.

Remove with a slotted spoon and lay out on parchment paper to dry.

To prepare the sauce, just combine the coconut milk, sweetened condensed milk, mayo, rice vinegar, turmeric, and celery salt.  Stir to combine and set aside.

Pat the cleaned shrimp dry with paper towels.  Add 2 beaten egg whites to a bowl and whisk with a fork until frothy.  Combine the flour and cornstarch in a separate bowl and stir to combine.

Dip the shrimp in the egg white and then in the flour.  Place the coated shrimp in a single layer and cook in batches.

Fry the shrimp in hot oil until they are very lightly browned.  They won’t brown much. Remove from oil and keep warm in a warm oven til all are done.

Use a melon baller to scoop the ripe melon into balls.  Set aside til shrimp is done, then stir together the cooked shrimp, sauce, walnuts and melon.  Serve over rice.  Delicious!!