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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
Shrimp and Calamari
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound squid, bodies and tentacles
- 2/3 cup mochiko flour or cornstarch
- 4 egg whites
- vegetable oil, for frying
- steamed broccoli, for serving
Candied Walnuts and Honey Sauce
- 1 cup walnuts
- 1 cup water
- 1 cup sugar
- 1/2 cup mayonaisse
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 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.
- This recipe was entered in the contest for Your Best Recipe with Walnuts