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
Continue After Advertisement
Ingredients
- 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
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.
-
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.
See what other Food52ers are saying.