Author Notes
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
Ingredients
- Shrimp and Calamari
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1/2 pound
shrimp, peeled and deveined
-
1/2 pound
squid, bodies and tentacles
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2/3 cup
mochiko flour or cornstarch
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4
egg whites
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vegetable oil, for frying
-
steamed broccoli, for serving
- Candied Walnuts and Honey Sauce
-
1 cup
walnuts
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1 cup
water
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1 cup
sugar
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1/2 cup
mayonaisse
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2 tablespoons
honey
-
1 tablespoon
sweetened condensed milk
Directions
-
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.
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Heat 2-3 inches of vegetable oil in pot to a temperature of 350 degrees Fahrenheit.
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Whip egg whites in medium bowl until foamy. Stir in the mochiko or cornstarch to make a paste.
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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.
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Combine mayonnaise, honey, and condensed milk in large mixing bowl. Add fried squid and shrimp. Toss to coat with sauce.
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Serve seafood on plate with steamed broccoli. Top with candied walnuts.
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