CHINESE RESTAURANT COCONUT SHRIMP RECIPES

Steps:

• Step 1: In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize. Step 2: Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes). Step 3: Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve. (Makes 4 servings)

Steps:

• The the walnuts:.
• Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
• Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
• An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
• For the sauce:.
• Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
• The the shrimp:.
• Clean and dry shrimp well.
• Whisk egg whites lightly in a bowl, add the shrimp and coat well.
• Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp.
• Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
• Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!