tag:blogger.com,1999:blog-2601667154905433556.post7331704791526468532..comments2024-03-23T23:01:46.298-07:00Comments on The Grub Files: Cooking with Camissonia: Honey Walnut Shrimpcamissonia (Arleen)http://www.blogger.com/profile/10156059239148602974noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2601667154905433556.post-118553973730008772016-05-05T21:38:27.476-07:002016-05-05T21:38:27.476-07:00Awesome! So glad you and your family enjoyed the r...Awesome! So glad you and your family enjoyed the recipe, Francey!camissonia (Arleen)https://www.blogger.com/profile/10156059239148602974noreply@blogger.comtag:blogger.com,1999:blog-2601667154905433556.post-41174761362014687012016-05-04T16:34:08.104-07:002016-05-04T16:34:08.104-07:00OMG I made it last night and my husband and son sa...OMG I made it last night and my husband and son said it was BETTER than our fav local Chinese restaurant! I of course didn't rinse the shrimp but didn't add more cornstarch either. I'll do so next time, which will be soon. Thanks so much!Frannyleehttps://www.blogger.com/profile/00854757225192505431noreply@blogger.comtag:blogger.com,1999:blog-2601667154905433556.post-60286271137338251992016-05-03T17:04:39.887-07:002016-05-03T17:04:39.887-07:00Hi Francey! My bad...I reread the recipe and it do...Hi Francey! My bad...I reread the recipe and it does seem confusing because I didn't delete part of an older version of this post (I just did that now). Do NOT rinse the shrimp (marinated in cornstarch & egg white) that's been chilling in your fridge. Just before frying, dredge the marinated shrimp in a very light coating of cornstarch so that they will come out crispy. Happy cooking and hope you enjoy the recipe! Best, Arleencamissonia (Arleen)https://www.blogger.com/profile/10156059239148602974noreply@blogger.comtag:blogger.com,1999:blog-2601667154905433556.post-49621158057075192422016-05-03T14:12:02.450-07:002016-05-03T14:12:02.450-07:00HI, I'm so glad I found this recipe for my lon...HI, I'm so glad I found this recipe for my long-last favorite dish from my favorite Hakka restaurant, Ton Kiang on Geary in SF. I followed the instructions for prepping the shrimp first with baking soda and then with cornstarch and egg whites. They are in the fridge chilling! Now I've come back to the recipe, which says to RINSE the shrimp and dredge them in cornstarch .... I'm thinking that was part of the 2010 recipe, but that the cornstarch-egg white coating is the only coating it needs before frying .... Perhaps that's obvious but I needed to be sure. Thanks so much! --FranceyFrannyleehttps://www.blogger.com/profile/00854757225192505431noreply@blogger.comtag:blogger.com,1999:blog-2601667154905433556.post-57512190632551373902012-11-20T19:06:01.047-08:002012-11-20T19:06:01.047-08:00Thank you, thank you!Thank you, thank you!Fun at the Tablehttps://www.blogger.com/profile/00221775010162531543noreply@blogger.comtag:blogger.com,1999:blog-2601667154905433556.post-40184289956173333292012-01-07T23:16:30.962-08:002012-01-07T23:16:30.962-08:00At the Tropical Chinese Restaurant in Miami, Flori...At the Tropical Chinese Restaurant in Miami, Florida, I have had these shrimp with pineapple chunks, candied walnuts, straw mushrooms, bok choy, a little ginger and some carrot slices with the same mayo-condensed milk sauce, covered with a deep fried potato basket. They call it Sweet and Sour Prawns In A Basket, however there is no sour in this dish. The shrimp are divine in this sauce. It is no longer on their menu, but they will still make it if you ask for it.Anonymousnoreply@blogger.com