Reviewed: Sep. 20, 2008

This is definately a keeper. Extremely easy to make.And quite delicious. Thank you.

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starry9

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 16, 2008

hands down the best meal i have ever made with shrimp! it was soooo amazing and a lot easier to make than i thought it would be. my boyfriend and i ate ALL of it in one sitting. i made extra sauce too nd served it with steamed broccoli and jasmine rice. SO GOOD...i did add a dash of cinnamon and vanilla extract to the walnuts while i boiled them, then reserved some of the liquid to add to the sauce. wheni made the sauce i used an extra T of honey and condensed milk and also added 1/4c of fat free milk too. i didn't want the sauce to be so thick the way it was before i added the milk and reserved liquid from the walnuts. i also used flour for the breading because thats what i had...anyway, it is definetly something i will be making again!

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nicmarie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 16, 2008

This is wonderful just as is, although I agree it's probably best to toast the walnuts in sugar rather than boil them. Anyway, this was my first foray into Americanized Chinese food and I was shocked by how easy and fun it was. This only took an hour start to finish, and I was going really slowly and peeled and cleaned my own shrimp. I've always wondered how to make the thick batter you see in the restaurants, and this is it! It's worth it to try to find the mochiko (we're lucky to have a Super 88 nearby) to get the right consistency, I think. The sauce is very sweet, but that's the point, and I did think it was overwhelming at all. I served it over white rice and will certainly make it again.

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celebrien

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Reviewed: Sep. 15, 2008

Great recipe, taste just like the one I get at the restaraunts. Definetly search for and use the mochiko it makes all the difference!!

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shawna

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Reviewed: Sep. 12, 2008

The ingredients were difficult to find, we made a huge mess and I burn't my finger badly...ouch it hurts real bad :(

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Jen

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Reviewed: Sep. 11, 2008

I'd never eaten anything like this before, but I was about to make a Million Dollar Pie (from this site) using sweetened condensed milk, and I had some shrimp in the freezer, so I decided to give this a try. This requires a lot of different steps, so I found it a little labor-intensive. (Especially when I had to start over again with new oil after my son thought it would be cute to dribble some water into it.) I mixed flour, cornstarch, and breadcrums for the shrimp breading, which worked well. I served this over white rice mixed with green onions - the mix of the sweet and savory was delicious. My four and five -year old kids liked it as well.

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AngelaLG

Home Town: Peoria, Illinois, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 10, 2008

I made two types of sauces, the first one was as directed on the recipe. It came out too sweet for my taste. So I made a second one, except this time, I customized it. I reduced the condensed milk to 1 TBS and I took out the honey, and replaced it with 1 1/2 tsp of coconut extract. the second sauce turned out wonderful! Absolutely delicious!

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Kshi86

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Reviewed: Sep. 8, 2008

This might be the best thing I've ever cooked!! I would give it more stars if that was possible. I did not change a thing from the original recipe. I did have a hard time finding rice flour in my grocery store but finally found it in the organic food section. The sauce is so good! I served it with steamed jasmine rice and steamed snap peas. I will definitely make this again.

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havinitall

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Reviewed: Sep. 8, 2008

Great. I made the sauce too thick but it was still devoured.

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MayerMangat

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Reviewed: Sep. 8, 2008

I made this last night with some changes. I cut the breasts lengthwise in half, pounded them a bit, added seasonings and dusted them with Wondra. Browned in butter and olive oil. When they were brown and crispy on both sides and cooked through, I removed them to a warm plate, added a bit more olive oil and a couple of tablespoons to Wondra. I let that brown some, added some chicken broth and when the sauce had thickened, I added some lemon. Served the breasts with the lemony sauce and also served a side dish of the new steamer bag veggies which had some potatoes in it along with green beans. It was delish!

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MAMA2EANDJ

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Reviewed: Sep. 6, 2008

Very very good. Just like the restaurants if not better. I couldn't find the moshico flour and tried the cornstarch like every said, but I didn't like the corn taste, so instead I used tempura batter and it was SOOOO much better. I doubled the sauce with light mayo and it was perfect. Next time I might try putting the walnuts in the oven to make it more crunchier, but either way is fine.

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Dana

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Reviewed: Aug. 23, 2008

This is a great recipe if you camelize the nuts by saute'the walnuts in brown sugar an butter(I like nuts so I use extra). You will need to use the whole can of sweet milk and and the honey and mayo to taste(appox 2-3 T. of both). I use cornstarch and egg for shrimp batter. Season the shrimp and the batter. I serve heated (add some milk to thin sauce if heating)over peppered white rice with green onion. This adds much needed color and extra taste. With these changes it is my household's favorite meal.

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Dack

Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA

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Reviewed: Aug. 22, 2008

This was an awesome recipe. A friend of ours used to make this for us at his restauraunt. I was so dissapointed when he retired! This recipe is so close to his AND I made it myself! Bonus!!

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DRAGONFLYLADY13

Cooking Level: Expert

Home Town: Mitchell, South Dakota, USA

Living In: Sedgwick, Kansas, USA

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Reviewed: Aug. 10, 2008

THIS WAS JUST SOOO BLAND AND SOOO SWEET, TASTES LIKE FRIED SHRIMP WITH SWEET MILK ON TOP.. I JUST DIDN'T CARE FOR IT, I DON'T MEAN TO SPOIL THE REVIEW.. MUST BE A PERSONAL PREFERENCE.

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Aug. 3, 2008

This was awesome - everyone loved it. Made exactly as stated.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Jul. 26, 2008

I just made this tonight! My husband and I both LOVED it! I will definately make it again and again. I did substitute corn starch also. Worked great. I think I might even try cutting up chicken breast nuggets and doing them the same way. I could eat the sauce on anything! Thanks ALOT!!!!!!! :)

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