Pf Chang'S Shrimp With Candied Walnuts - cooking recipe

Ingredients

The Walnuts
1/2 cup water
1/2 cup brown sugar
1 cup walnuts
The Sauce
1/2 cup coconut milk
1/4 cup rice syrup
1 tablespoon mayonnaise, slightly heaping
1 1/2 tablespoons rice vinegar
1/8 teaspoon turmeric (maybe a dash more)
1 dash celery salt (do NOT put in very much)
1 dash powdered ginger
The Shrimp
1 lb shrimp, de-veined and shelled
2 egg whites
3/4 cup all-purpose flour
1/4 cup cornstarch
salt and pepper to season the flour, to taste or cornstarch, dredge with to taste
1 cup oil (for frying)
The Finishing Touches
1 cup honey dew melon ball (or Cantaloupe if you prefer)
sweetened flaked coconut

Preparation

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!