Recipe by Sarah the Chef
A very close copy-cat of the restaurant's version. I've seen 3 variations of recipes for this dish on the internet. 1 tasted like mayo (YUCK), 1 was WAY too sweet, the other did not provide enough sauce and had too much of the spices. This seems to be a close as you can possibly get.
Top Review by alligirl
I've never had the PF Chang's version of this, so I have no prior knowledge of this recipe, or the flavors involved. First, I think the shrimp themselves could have used some seasoning. They did fry up nicely, but after tossing them with sauce, they lost their crunch. I like crispy shrimp, therefore, I would serve the sauce on the side, next time...The candied walnuts were a nice addition. Thanks for sharing this recipe, Sarah the Chef. Made for Fall PAC 2011.
- 1⁄2 cup water
- 1⁄2 cup brown sugar
- 1 cup walnuts
- 1⁄2 cup coconut milk
- 1⁄4 cup sweetened condensed milk
- 1 tablespoon mayonnaise, slightly heaping
- 1 1⁄2 tablespoons rice vinegar
- 1⁄8 teaspoon turmeric (maybe a dash more)
- 1 dash celery salt (do NOT put in very much)
- 1 lb shrimp, de-veined and shelled
- 2 egg whites
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1 cup oil (for frying)
The Finishing Touches
- 1 cup honey dew melon ball (or Cantaloupe if you prefer)
Directions See How It's Made
- The the walnuts:.
- Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
- Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
- An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
- For the sauce:.
- Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
- The the shrimp:.
- Clean and dry shrimp well.
- Whisk egg whites lightly in a bowl, add the shrimp and coat well.
- Combine the flour and cornstarch. Dredge the shrimp.
- Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
- Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts. Serve over rice!