Ingredients:
48 medium raw shrimp, shelled and deveined ( 26 to 30 count)
8 tablespoons water chestnut starch ( see note)
vegetable oil, for deep-frying
1/2 cup mayonnaise
2 tablespoons coconut juice ( see note)
2 tablespoons lemon juice
1 lb broccoli, cooked or 1 lb lettuce ( see note)
2 tablespoons sesame seeds
kiwi, slices for garnish (optional)
strawberries, for garnish (optional)
1/2 cup chopped walnuts
2 tablespoons honey
Directions:
Cook shrimp in boiling water 5 to 10 seconds.
Place in colander and rinse with cold water.
Sprinkle shrimp with water chestnut starch.
Mix to coat evenly.
Heat large wok and add enough vegetable oil to fry shrimp.
Heat oil to 300 degrees.
When oil is very hot, add starched shrimp and fry 2 minutes.
With slotted spoon, remove shrimp for 30 seconds, then return to oil and fry for another minute.
When done, remove and let drain on paper toweling.
In large bowl, mix mayonnaise, coconut juice and lemon juice.
Place shrimp in bowl and mix with sauce.
Prepare honey walnuts as follows and set aside: Bring small pan of water to boil.
Add nuts and cook 5 minutes.
Drain nuts and return to pan.
Add honey and cook over low heat, stirring occasionally, until nuts are well coated, about 2 minutes.
set aside until called for.
Divide cooked broccoli or lettuce leaves among 4 serving dishes.
Place honey walnuts on side.
Remove shrimp from sauce with slotted spoon and place over broccoli or lettuce.
Sprinkle with sesame seeds.
Circle with honey walnut halves, sliced strawberries and sliced kiwi, if desired.
Notes: Coconut juice is available at Asian food stores and some supermarkets. If using broccoli, boil 3 minutes or until tender.
If not possible to get water chestnut starch use corn or potato starch as a substitute.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.