I had some friends over and we made Chinese Food for Chinese New Year. It was so Good!!! Sarah, Sarah, and I celebrated this in California and it always turned out really well. I just decided to carry on the tradition in a different part of the Country.
First I made Honey Walnut Shrimp, this was so good! Here's the recipe:
1 lb. 31/40 count shrimp/prawn
1/2 up Walnut halves, must be the walnut halves
3 TBSP Mayonnaise
1/2 TBSP honey
1/2 TBSP sweetened condensed milk
1 tsp. lemon juice
1 egg white
1/2 cup corn starch
oil for frying
For the Walnuts:
1/2 cup sugar
1/2 cup water
Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
Rinse the walnut halves with water, drain and set aside.
Heat up the water until it boils and add in the sugar.
Keep stirring until it turns thick and golden color and then add the walnut.
Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry.
Heat the oil in a wok over high heat.
Coat the shrimp with a thick layer of corn starch and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
Add shrimp and toss with the mayonnaise sauce.
Transfer to a serving plate and garnish the candid walnuts on top of the shrimp and serve immediately. Here's the website it came from rasamalaysia.com/chinese-food-recipe-honey-walnut/
Cream Cheese Rangoon
1 pkg. of won-ton shell
2 to 3 (8 oz.) pkg. of cream cheese
1 TBSP. fine minced green onions
Beat cream cheese until soft. Combine minced green onions with cream cheese until blended. Put a spoonful of the cream cheese mixture into the center of each shell. Pinch the sides of the shell together to form a triangle. Fold and pinch the two ends toward the center point. Deep fry in hot oil until brown. Serve with sweet and sour sauce, and hot sauce. Found this on Cooks.com
2 lbs boneless chicken pieces, skinned
1 1/2 tsp. salt
1/2 cup cornstarch PLUS 1 TBSP. cornstarch
1/4 cup flour
1 TBSP. minced ginger root
1 tsp minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 TBSP. rice wine
1/4 cup water
1 tsp sesame oil
Orange Chicken Sauce
1 1/2 TBSP soy sauce
1 1/2 TBSP water
5 TBSP sugar
5 TBSP white vinegar
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TBSP oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 - 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. clean wok and heat 15 seconds over high heat. Add 1 TBSP oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onion. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed, Stir water into remaining 1 TBSP cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 TBSP oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce for flavor. Found this on cdkitchen.com.