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Honey Walnut Shrimp

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Honey Walnut Shrimp

Within days of discovering this recipe, I had to try it for myself. I love shrimp, I love honey, I love walnuts. Plus, it’s all naturally gluten-free! I subbed in a couple of ingredients though; I don’t like using mayonnaise as it is filled with polyunsaturated fats. Here’s what I did:


Never cooked shrimp before? Not a problem! This recipe is very simple!

Never cooked shrimp before? Not a problem! This recipe is very simple!

Ingredients for the shrimp:

  • 1 pound raw shrimp (peeled and deveined)
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • Red palm oil (for frying)

Ingredients for the dressing:

  • 1 Tablespoon condensed milk
  • 1 Tablespoon honey
  • 2 teaspoon lemon juice
  • 5 Tablespoon plain greek yogurt
You can make candied walnuts for a quick snack, too!

You can make candied walnuts for a quick snack, too!

Ingredients for the candied walnuts:

  • 1 cup walnut halves
  • 1/2 cup water
  • 1/2 cup sugar

Once the shrimp are cleaned, peeled and deveined, pat them dry with paper towel. In a large bowl or plastic container, beat the egg white (very briefly: no peaks, just bubbles). Add salt and mix the shrimp in. Let marinate 30 minutes.

Making candied walnuts is very simple. In a small saucepan, boil the water. Add sugar and stir until fully dissolved and slightly thickened. Add the walnut halves and lower the heat to medium. Stir until the mixture is caramel colored. Set it to dry on a sheet of parchment paper (try to leave space between the walnuts so they don’t stick).

Red palm oil is the healthiest for deep frying.

Red palm oil is the healthiest for deep frying.

For the dressing, mix all the ingredients together in a small bowl and set aside in the fridge until ready to serve.

When the shrimp have marinated long enough, remove them to a new bowl but leave the extra egg white and liquid behind. Coat them in the potato/tapioca starch mixtures.

Almost there!

Almost there!

In small batches, fry in a deep fryer at 375F for around 3 minutes, until they are perfectly golden.

Let the extra oil drain on a paper towel. Once dry, put the shrimp in a large mixing bowl and add half the dressing. Toss. Add the candied walnuts and more dressing, to taste.

I served mine with steamed brocoli and rice pilaf. It was delicious!

Miso Salad

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Miso Salad

I went out to eat at California Pizza Kitchen last week and I had their miso salad. It’s true that I’m extremely opposed to eating soy, but miso is fermented, therefemore not harmful. Plus, I’d never had miso before and I was curious. It turns out, it’s one of the most delicious flavors I’ve ever tasted. When I came home, I looked online for CPK’s miso salad recipe, I tweaked it to suit me, and here it is!

This is my new favorite meal.

Ingredients for the salad

  • 1/2 large Napa cabbage, shredded
  • 1/2 large red cabbage, shredded
  • 1 cucumber, julienned
  • 3 carrots, shredded
  • 1 daikon, shredded
  • 2 cups sweet snap peas, diced
  • 1 bunch cilantro, chopped
  • 2 avocadoes, diced
  • 1/2 pound cooked shrimp
  • 1/2 pound cooked crab meat

Ingredients for the dressing

  • 3 Tablespoon yellow miso paste
  • 1 Tablespoon honey
  • 1/3 cup rice vinegar
  • 1/2 cup olive oil
  • Salt, pepper, crushed red pepper to taste

Putting this salad together is extremely easy and requires no cooking, so it’s perfect for one of those hot summer nights. Mix all the vegetables together in a large bowl.

For the dressing, mix all the ingredients in a food processor. Adjust seasonings to your liking. I kept the dressing in an air tight container in the fridge and used it when I needed it. Nobody likes a soggy salad.

Add shrimp, crab and dressing to the miso salad. Enjoy a delicious meal!

Shrimp Spring Rolls

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Shrimp Spring Rolls

I found shrimp on sale at the store and I was really excited. I wasn’t too sure what to make with them, but I’ve made a few asian inspired meals lately so I thought spring rolls sounded like a nice challenge. Rice paper can be a little tricky to work with, but other than that, this is a very simple meal. No cooking. Well unless you buy raw shrimp, but mine were already cooked. Here’s what you’ll need:

The peanut butter dipping sauce really enhances all the delicious, fresh flavors of the spring roll.

Ingredients for the spring rolls

  • 1 lb cooked shrimp
  • 2 ounces cellophane noodles
  • 1/2 cup Napa cabbage, thinly sliced
  • 1/3 cup carrots, grated
  • 1 green apple, thinly sliced
  • 1/2 cup cucumber, thinly sliced
  • Pinch of salt
  • 1 teaspoon lime juice
  • 16 mint leaves
  • 16 cilantro leaves
  • 16 rice paper sheets

The red pepper flakes add a little bite!

Ingredients for the dipping sauce

  • 1/2 cup peanut butter
  • 2 Tablespoon grated fresh ginger
  • 3 Tablespoon substitute soy sauce
  • 3 Tablespoon rice vinegar
  • 1/4 cup hot water
  • Red pepper flakes, to taste

Make the dipping sauce ahead of time and keep it in the fridge until the spring rolls are ready to serve. It’s pretty easy, just add all the ingredients to a bowl, then add hot water and mix well. Words of advice: fresh ginger doesn’t last very long and you can’t really buy just a little of it, so I keep mine in the freezer in an airtight bag and grate it frozen whenever I need it. Also, choose your peanut butter carefully. I like mine to have only one ingredient: peanuts. No oil, especially not hydrogenated. It has a very strong taste and makes the sauce taste even better. When you add the red pepper flakes, make sure to taste the sauce, so you have the desired amount of heat. I used almost half a teaspoon.

Plate the veggies, herbs and apple so they are all easily accessible.

Now, prep all your veggies and fruits. Thinly slice the cabbage and cucumber, grate the carrots (I used 1 carrot to get about 1/3 cup, maybe a little more), get whole mint and cilantro leaves from the bunch. For the apple, after it’s been sliced, put a little lime juice on it to keep its nice color and add a pinch of salt for taste. Apples and salt may sound a little weird, but I find it brings out really good flavors.

Cook the cellophane noodles (also called bean thread noodles). Place them in a bowl and cover them with boiling water. Let them sit for 10-15 minutes and they’ll be ready to use.

Place the shrimp in another bowl. If they are big, cut them in half, lengthwise. If they are small like mine were, just use them as is.

Now, it’s time to put the spring rolls together. Get a deep dish and fill it with hot water from the tap (not boiling, just hot). Immerse one sheet of rice paper in the water and after a little less than a minute, it should become very soft and malleable. Carefully place it on a clean work surface and get some of the extra water out with paper towel. When you take the rice paper sheet out of the water, put a new one in, so you can work faster. You may have to add more hot water once or twice during the process.

Be careful when you take the rice paper out of the water, it is very thin and fragile.

Now, it’s time to actually make some delicious spring rolls. Place your filling on the rice paper sheet, about 1/3 of the way in. I used 4 small shrimps, 4 slices of apple, 2 slices of Napa cabbage, 2 slices of cucumber, 3 shreds of carrot and about a Tablespoon of cellophane noodles per spring roll. Obviously, you can adjust this to your liking. Also, don’t forget 1 mint and 1 cilantro leaf. If you want big bites of flavor, you can keep them whole, but I prefer when it is a little bit more subtle; fresh mint is very fragrant. But not a problem, I just chopped my herbs.

And there! You’re all done. Don’t forget to serve it with the peanut butter dipping sauce. I can’t wait to make these again. It’s such a fresh and healthy meal, full of delicious flavors.

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