Loved it! My bf and I love this at a local Chinese restaurant and he'd been wanting me to try to make it for awhile. This was the perfect recipe, with a few small changes. I didn't have mochiko so I used regular rice flour. However, I used 3 egg whites instead of four, whipped until nice and foamy. Then, I added the rice flour (didn't measure, just stirred until a thick paste). Because I love the texture at our fav restaurant, I wanted a sort of tempura batter, so I also added Sprite...again, I didn't measure, just poured and blended until it had about the consistency of elmer's glue. I also seasoned my shrimp. The last tweak I did was to the walnuts. I boiled water and sugar, but also added about a teaspoon of honey. I threw in the walnuts and let them cook until the sugar water had cooked down to a syrup. I let the walnuts cool on wax paper, and after cooking the shrimp, threw the walnuts in the hot oil for about 15-20 seconds. They came out beautiful. I made my sauce without measuring, but tasted along the way since some complained about it being too honey flavored, or too mayo-ey. In the end, it was so spot on perfect, with a nice golden, crispy battered shrimp, delicious sauce, and yummy walnuts! I served over homemade fried rice (I used jasmine rice). This was super delicious...so much so that I created an account just to add a review, something I've NEVER done! Thanks for the recipe!! I would have posted a pic, but the shrimp was gone before I could!
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Loved it! My bf and I love this at a local Chinese restaurant and he'd been wanting me to try...