Serves 4
Candied Walnuts
- ¼ cup chopped walnuts
- 1 tablespoon honey
Sauce
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon sweetened condensed milk (for those with milk sensitivities, substitute with 1 additional tablespoon honey)
Breaded Shrimp
- ½ cup rice flour
- ½ cup all-purpose flour
- ⅔ cup ice water
- 1 large egg, beaten
- 12 ounces large uncooked shrimp peeled and deveined
- Oil for frying
- 4 butter lettuce leaves
Preheat oil to 350 degrees F.
Toast the walnuts in a sauté pan over medium heat, then add the honey, and stir to coat. Cook to evaporate excess moisture and slightly caramelize the honey, then remove from heat. While hot, spread the candied walnuts out on a piece of parchment to cool.
Combine the ingredients for the sauce in a bowl.
In a separate bowl, combine the rice and all-purpose flour, then add the ice water and egg to form the batter. Toss the shrimp in the batter to coat.
Gently lower the battered shrimp into the frying oil, one at a time, to prevent them from sticking to one another. Fry until they float to the surface and begin to brown. Remove them from oil, and place on a paper towel–lined plate or wire rack to drain for 1 minute.
While still warm, toss the fried shrimp in the sauce to coat. Dish onto butter lettuce leaves, garnish with candied walnuts, and serve immediately.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
gyoza
Makes 25 to 30 dumplings
- 2 cups finely chopped napa cabbage
- ½ teaspoon salt
- ½ pound ground pork
- 2 scallions, fine diced (green part only)
- 2 tablespoons fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 30 gyoza wrappers
- Water for moistening the edges of the wrappers
- Oil for sautéing
- Sliced scallions and shredded napa cabbage, for garnish
- Gyoza sauce, for dipping
In a bowl, combine the cabbage and salt. Let the cabbage rest for 10 minutes. After resting, squeeze out excess moisture from the cabbage.
Combine the drained cabbage with the ground pork, scallions, ginger, soy sauce, and sesame oil. Massage the mixture until it becomes sticky.
Lay the gyoza wrappers out on a table, 5 at a time. Place 1 tablespoon of filling in the center of each wrapper. Moisten the top half edge of each wrapper with water, then fold the wrapper in half to enclose filling. Connect the moistened upper edge to the dry lower edge to seal it. The sides can be crimped in an accordion fashion for additional style and texture.
Preheat a nonstick skillet over medium heat. Add enough oil to coat the pan. Place the stuffed gyoza into the pan and let them brown on the bottom.
Once they begin to brown, add 1 tablespoon water to the pan and cover with a lid to steam them. They will be done when the wrapper turns gummy and slightly translucent.
Garnish with sliced scallions and shredded napa cabbage. Pair with gyoza sauce, and serve.
RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
Deborah Farmer
