Many years ago after golfing at a course called Empire Lakes, a friend of mine took us to a restaurant called the Panda Inn. It is located near the Ontario airport and serves a great family style meal. Everything was really good, but the dish that stood out was their Honey Walnut Shrimp. It was so good. Since that day, whenever I was near Ontario airport I always made it a point to go eat there and I always ordered the Honey Walnut Shrimp.
Soon after my family and I were in San Diego looking for someplace to eat and discovered they had a Panda Inn in Horton Plaza. Now, whenever we take a family trip to San Diego, we always try and have at least one meal there and you guessed it, we always get the Honey Walnut Shrimp. When Panda Express introduced their version of the Honey Walnut Shrimp I thought I might have found another place to get it but it was nothing like the one at the Panda Inn. I figured I was just limited to those special occasions when we were in Ontario or San Diego.
That was until last night when we made the version I am including today. Not only did it taste almost identical, it is a paleo friendly version. I must include to caveats: it is not a quick and easy recipe and it is not for those looking to lose weight. It is however a delicious meal well worth the splattering oil and extra calories. Please try it and let me know what you think.
The latest on my calisthenics workout
I am still working the calisthenics or body-weight workouts into my exercise routine. My initial goals were to be able to do correct one arm pushups, a one arm pull-up and a muscle-up. I'm happy to report that I can now do a one arm pushup with good form. The one arm pull-up and muscle-up on the other hand are a long way off. I may never achieve these two, but I am enjoying the process. I guess that is the point. Whatever you do, including eating better, is to enjoy the process. I hope these recipes will help you do that.
If you have any questions or comments my email is firstname.lastname@example.org and my office numbers are:
Costa Mesa: (714) 557-9454
Corona: (951) 279-8900
Ingredients (generously serves 2)
• 1 pound medium raw shrimp, cleaned
• 1 egg white
• 1/4 teaspoon salt
• Tapioca starch for coating shrimp (about 1 cup)
• Oil suitable for high-heat frying @ 350F ( I used coconut oil )
• 3 heaping tablespoons mayonnaise (make your own - good way to use the extra egg yolk or try Mayo)
• 2 teaspoons heavy cream or coconut milk ( I used full fat coconut milk )
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
Candied Rosemary Walnuts (makes 3 cups, store leftovers in sealed jar)
• 3 cups whole walnuts
• 4 tablespoons butter ( I used grass fed )
• 1/3 cup coconut palm sugar
• 1 tablespoon honey
• ~ 2 teaspoons fresh rosemary, chopped
• sea salt, to taste
To prepare the walnuts: Preheat oven to 350F. Spread the walnuts on a baking sheet in a single layer and roast in the oven for 10-15 minutes. Remove from oven and set aside. In a large skillet, melt the butter. Stir in the coconut palm sugar, honey, and rosemary until well blended and the butter is foamy. Add the walnuts and cook over medium-high heat, tossing continuously, until the walnuts are well-glazed with the sugar mixture (3-4 minutes), being careful not to burn the walnuts. Spread the walnuts back out on a parchment paper-lined baking sheet to cool. Sprinkle with sea salt while hot. Toss them around occasionally to keep them from sticking together. The sugar-glaze will harden and will not be sticky when they are cool.
Thirty minutes before cooking the shrimp, mix the egg white with the salt in a medium-sized bowl. Rinse the shrimp and dry with paper toweling. Add the shrimp to the egg whites and allow to marinate, stirring occasionally.
Prepare the sauce by mixing the dressing ingredients together in a small bowl. Set aside. Put about a cup of the tapioca starch in another small bowl for dredging the shrimp.
Prepare a cooling rack over paper towels for draining the shrimp. Heat 2 to 3 inches of oil in a heavy pan to 350F. Working in small batches (6-8 shrimp, depending on the size of your pan), dredge the shrimp individually in the tapioca starch, shaking off the excess, and drop carefully into the hot oil. Fry until the shrimp are crisp and starting to brown (about 4 minutes).
Maintain the oil temperature at 350-375F. Scoop the shrimp out with a strainer and place on the cooling rack. Repeat for each batch until done.
Place the crispy shrimp in a large bowl. Toss with the dressing until glossy and well-coated. (You may not need all the dressing.) Serve with the candied walnuts over the shrimp. Enjoy!
Dr. Heller can be seen in Costa Mesa on Wednesdays and Fridays and in Corona on Tuesdays, Thursdays and Saturdays. Both offices are open six days a week.
Costa Mesa - (714) 557-9454
Corona - (951) 279-8900
Email us to request your appointment.
2900 Bristol St c105
Costa Mesa, CA 92626