The Perrin Family favorite when we go to China Village. Took years to master at home! *You will be making use of your dishwasher for this one.
Scale
Ingredients
1 bag of peeled, cooked shrimp
Salt
Cornstarch or baking powder
Flour, tempura batter, and Panko crumbs
Oil
Lemon and Lime juice (the real stuff)
Real Mayo
1/2 can Eagle brand sweetened condensed milk
Eggs
Candied walnuts
White rice
Canned Pineapples
Honey
Instructions
Place shrimp in a bowl of water with salt (peel if needed).
Crack eggs in a bowl and whip.
In a separate bowl, mix flour, tempura, panko.
In another separate bowl, mix mayo, lemon, lime, and condensed milk.
Dip shrimp in egg bowl, then flour bowl, then fry in oil. Oil should be hot enough to quickly fry – don’t overcook.
Place fried shrimp on paper towel and then in large bowl.
Once all shrimp is fried, lightly and carefully toss mayo mix in with shrimp. Feel free to save a little sauce on the side for serving, and drizzle with honey.
Serve over cooked rice with candied walnuts and pineapple chunks.
Notes
The trick to make it taste the closest to China Village is the amount of lemon/lime mixed in and no healthy alternatives (that’s right!). Unfortunately, you can’t tell until it is already mixed with the shrimp.
Also called mayonnaise shrimp, or honey shrimp in restaurants.
A smoked spicy sweet snack that is undeniably delish!
Scale
Ingredients
Huge Pork Butt or Shoulder (+8lbs)
1 C Sugar
1C Honey (good quality)
8 tbsp salt
3 C water
1.5 C Soy sauce
For Serving
Colemans dry mustard
Sesame seeds
Instructions
Cut all fat from pork and break apart. You should have pieces about the size and shape as a small potato.
Combine all but serving ingredients and marinate the pork tightly in fridge overnight.
Smoke in smoker for 2 hours at 280, OR Place on oven rack with foil liner to catch drippings in oven and roast for 1.2 hrs at 360. DO NOT BASTE OR COVER.
Allow to cool.
Slice very thin and set on serving tray. In one small dish, mix coleman’s with a tiny bit of water to form mustard consistency. In other dish, fill with sesame seeds (ok to roast).
To eat, dip pork very lightly into mustard, then seeds and place entirely in mouth for a flavor explosion!
Notes
This took me many years to 1) Obtain recipe from Scot and 2) Perfect in my smoker. Most people have never heard of it. For some, the mustard is too spicy. But everyone who has ever tried this LOVES it at first bite!
