Chili Prawns with Sweet Sesame Walnuts

Category
Appetizer
Cuisine
Asian
Serves
Makes 4 servings
From
Jean-Georges Vongerichten

shrimpwalnutsstir-frychilideep-fried

This is my version of the classic Cantonese shrimp and candied walnut stir-fry. I add a bit of heat here and lily buds for freshness. All the parboiling may seem unnecessary, but it is the key to this dish. Boiling and drying the ingredients before frying make the walnuts light and crisp and the shrimp amazingly crunchy.

Ingredients

Sweet Sesame Walnuts

  • 1½ teaspoons baking soda
  • 2 1/4 cups walnut halves
  • 2/3 cup sugar
  • Grape seed, corn, or other neutral oil for deep-frying
  • 3 tablespoons white sesame seeds

Chili Prawns

  • ½ teaspoon baking soda
  • 1 pound large shrimp, peeled and deveined
  • 1 large egg white
  • 2 tablespoons plus ½ teaspoon potato starch
  • 3 tablespoons grape seed, corn, or other neutral oil
  • 1½ teaspoons salt
  • 7 dried red Thai chiles
  • 4 garlic cloves, sliced
  • ½ onion, diced
  • 4 scallions, trimmed and julienned
  • ¼ cup chicken stock, preferably homemade or canned low-sodium broth
  • 2 teaspoons garlic chili sauce, preferably Maggi brand
  • 1 teaspoon chili bean sauce
  • ½ teaspoon oyster sauce
  • ¼ teaspoon sesame oil
  • 1/4 teaspoon chili oil, preferably homemade
  • ½ teaspoon sugar
  • ½ cup fresh lily buds, trimmed

Instructions

Sweet Sesame Walnuts

  1. To make the walnuts: Bring 4¼ cups water to a boil in a large saucepan. Add the baking soda and walnuts and cook until the water returns to a boil. Drain and dry the walnuts in a colander.
  2. Put the sugar in a large saucepan with ¼ cup water. Bring the mixture to a boil over medium-high heat, shaking the pan occasionally to evenly dissolve the sugar. Add the walnuts and cook, stirring, until they are well coated and the caramel returns to a boil. Strain the walnuts through a colander and cool and dry completely. Stir the walnuts occasionally to prevent them from sticking to one another.
  3. Pour oil to a depth of 2 inches in a medium saucepan and heat to 350°F. Add the walnuts and cook, stirring constantly, until deep brown and crisp, about 5 minutes. Remove the walnuts with a slotted spoon and drain in a colander. Toss with the sesame seeds and set aside.

Chili Prawns

  1. To make the chili prawns: Mix the baking soda with 4¼ cups water in a large mixing bowl. Add the shrimp, stir well, and let sit for 30 minutes. Drain the shrimp through a colander, wash well with cold water, and drain again. Blot the shrimp dry with paper towels.
  2. Put the egg white, 2 tablespoons of the potato starch, 1 tablespoon of the oil, and 1 teaspoon of the salt in a large mixing bowl and mix until well combined. Add the shrimp and mix well. Bring a large saucepan of water to a boil. Add the shrimp, shaking off any excess marinade, and cook, stirring, for 5 seconds. Drain.
  3. Stir the remaining ½ teaspoon potato starch with 1 teaspoon water until dissolved. Set aside. Heat the remaining 2 tablespoons oil in a wok or large skillet over high heat until almost smoking. Add the chiles, garlic, onion, and scallions and cook, stirring, until fragrant and softened, about 1 minute. Stir in the shrimp, chicken stock, garlic chili sauce, and chili bean sauce. Continue stirring and add the oyster sauce, sesame oil, chili oil, sugar, and remaining ½ teaspoon salt. Pour in the potato starch mixture and cook, stirring, until the sauce thickens. Toss the lily buds and walnuts into the mixture, transfer to a serving plate, and serve immediately.