COPYCAT PANDA EXPRESS HONEY WALNUT SHRIMP
Did you know you can make the Panda Express Honey Walnut Shrimp at home?
Provided by Stephanie Manley
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Place the walnuts in a saucepan with water and sugar. Cook over medium to medium-high heat until the sugar begins to brown. Line a rimmed baking sheet with parchment paper or aluminum foil and pour the walnuts onto the paper or the foil and let dry for 20 to 25 minutes, spreading them out with a fork so they don't touch each other. When the walnuts are almost dry, begin to prepare the tempura according to the package directions.
- Add enough oil to a pan to cover the bottom 2 to 3 inches; heat the oil to 350 ºF. Dip the shrimp into the tempura batter, covering the shrimp completely. Drop into the hot oil a few at a time and gently toss to make sure the shrimp cook evenly on all sides and they don't stick together. Scoop out any batter that floats away from the shrimp to keep the oil from breaking down. Remove the shrimp after about 2 minutes and transfer to a wire rack to drain.
- To make the sauce, whisk together the honey, sweetened condensed milk, lemon juice, and mayonnaise. When all the shrimp are cooked, place it in a bowl and drizzle on the sauce. Stir to coat the shrimp, but be careful not to break off the crust. Sprinkle the candied walnuts over the shrimp and serve immediately. This recipe should be eaten in one sitting - this recipe does not reheat or freeze well.
Nutrition Facts : Calories 708 kcal, Carbohydrate 69 g, Protein 33 g, Fat 34 g, SaturatedFat 4 g, Cholesterol 342 mg, Sodium 1316 mg, Fiber 3 g, Sugar 45 g, ServingSize 1 serving
EASY COCONUT SHRIMP
Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
Provided by Sally
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time- do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
CINNABUTTER
You can use this lightly spiced butter on almost anything, especially bread, pancakes or waffles.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, beat together butter, sugar, cinnamon and nutmeg until light and creamy.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 1 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 81.8 mg, Sugar 0.9 g
CINNABUTTER
Make and share this Cinnabutter recipe from Food.com.
Provided by MARIA MAC
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a medium bowl, beat together butter, sugar, cinnamon, and nutmeg until light and creamy.
Nutrition Facts : Calories 1695.4, Fat 184.2, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.8, Fiber 1.1, Sugar 15.9, Protein 2
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