Ingredients:
For shrimps
- 1 1/2 lb (1.25 kg) 16/20 counts large shrimps;
- 1 egg;
- 3/4 cup corn starch/flour;
- 1 1/2 cups (300 ml) vegetable oil;
- 1 piece broccoli, about 1 - 1 1/2 lb (0.5 - 0.75 kg);
- 1 1/2 cups (300 ml) water.
Roasted walnut
- 3/4 lb (375 g) walnut;
- 1 teaspoon truffle oil/olive oil.
For garlic mayonnaise sauce
- 2 teaspoons finely minced garlic;
- 1/2 cup mayonnaise;
- Sea salt, adjust for taste.
Recipe:
Serving for 4
For shrimps
- Split shrimps on the back;
- De-vein, pat dry and wrap with paper towel;
- Put back in the refrigerator until ready to cook;
- Add vegetable oil in a deep pan/wok;
- Beat egg and dip shrimps in;
- Cover shrimps with corn starch/flour;
- Fry them 1 minute on each side or until golden brown when oil gets hot, don’t put too many pieces at one time;
- Take shrimps out and place on paper towel to get rid of exceed oil;
- Cut broccoli to smaller pieces without the stem;
- Blanch for 2 - 3 minutes and set aside to cool;
- Drain excess water and arrange in a circle on a plate;
- Place shrimps in the middle of broccoli;
- Top with roasted walnuts;
- Serve warm with garlic mayonnaise sauce.
For roasted walnuts
- Pre-heated oven to 400˚F (200˚C);
- Place walnuts on a parchment paper;
- Mix with truffle oil/olive oil;
- Lower to 350˚F (175˚C);
- Place walnuts in for 10 minutes or until light brown;
- Add honey;
- Put it back to the broiler for 2 minutes, keep an eye on it to avoid burning.
For garlic mayonnaise sauce
Make about 1/2 cup garlic mayonnaise sauce
Good with beef, chicken, pork and seafood
- Mix minced garlic and mayonnaise;
- Add sea salt, adjust for taste.