Growing up, our family had a weekly dinner in Chinatown and this dish was always requested. When we moved out of NYC to a city without a Chinatown (gasp!) for college, we quickly learned how to prepare it on our own. This is our version with a little twist by adding some calamari. When we are feeling a little overindulged, we sometimes opt to saute the seafood instead. We like to serve it the traditional way with steamed broccoli and white rice. —Double Helping
Shrimp and Calamari
shrimp, peeled and deveined
squid, bodies and tentacles
mochiko flour or cornstarch
vegetable oil, for frying
steamed broccoli, for serving
Candied Walnuts and Honey Sauce
sweetened condensed milk
In This Recipe
Heat water and sugar in small saucepan. Bring to boil. Add walnuts and boil for 2 minutes. Then drain and place walnuts on parchment paper to dry.
Heat 2-3 inches of vegetable oil in pot to a temperature of 350 degrees Fahrenheit.
Whip egg whites in medium bowl until foamy. Stir in the mochiko or cornstarch to make a paste.
Slice bodies of squid into 1/4 inch slices. Dip shrimp and squid into egg-flour batter. Working in batches, drop seafood carefully into hot oil and fry until crisp and golden, about 4-5 minutes. Remove from oil to drain on paper towels. Sprinkle with salt.
Combine mayonnaise, honey, and condensed milk in large mixing bowl. Add fried squid and shrimp. Toss to coat with sauce.
Serve seafood on plate with steamed broccoli. Top with candied walnuts.