Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
· 1 cup water
· 1 cup granulated sugar
· 1 cup walnuts
· 1 pound shrimp, peeled and deveined
· Salt
· Freshly ground black pepper
· 2 large eggs, beaten
· 1 cup cornstarch
· Vegetable oil for frying
· ¼ cup mayonnaise
· 2 tablespoon honey
· 2 tablespoon heavy cream
· Cooked white rice, for serving
· Thinly sliced green onions, for garnish
In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for two minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet. Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.
In a large skillet over medium heat and add oil. Add shrimp in batches and fry until golden, three to four minutes. Remove with a slotted spoon and place on a paper towel lined plate. In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.
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