KCB 8.10: Sweet-and-Sour Walnuts
Sweet-and-Sour Walnuts
This exotic dish from Shanghai features crispy walnuts in a delicious sweet-and-sour sauce. Serve with hot rice as an accompaniment to a main meal.
• PREPARATION TIME: 25 minutes
• BATTER RISING TIME: 45 minutes
• COOKING TIME: 35 minutes
• YIELD: Enough for 6 to 8 persons
• BATTER RISING TIME: 45 minutes
• COOKING TIME: 35 minutes
• YIELD: Enough for 6 to 8 persons
• 150 g (5 ounces) shelled walnut-halves
• 3 cups (750 ml) water
• 4 cups (1-litre) corn oil for deep-frying
• 3 cups (750 ml) water
• 4 cups (1-litre) corn oil for deep-frying
Sauce
• 3 tablespoons (60 ml) corn oil
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 2 stalks celery, finely chopped
• 2 cups (500 ml) ripe pineapple pieces
• 2 small green peppers, finely chopped
• 2 small green chilies, finely chopped
• 2 teaspoons (10 ml) salt
• 1 tablespoon (20 ml) brown sugar
• 4 tablespoons (80 ml) fresh lemon juice
• 4 tablespoons (80 ml) tomato puree
• 4 tablespoons (80 ml) sweet soy sauce
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 2 stalks celery, finely chopped
• 2 cups (500 ml) ripe pineapple pieces
• 2 small green peppers, finely chopped
• 2 small green chilies, finely chopped
• 2 teaspoons (10 ml) salt
• 1 tablespoon (20 ml) brown sugar
• 4 tablespoons (80 ml) fresh lemon juice
• 4 tablespoons (80 ml) tomato puree
• 4 tablespoons (80 ml) sweet soy sauce
Batter
• 1 cup (250 ml) plain flour
• 1 tablespoon (20 ml) cornflour
• 2 teaspoons (10 ml) baking powder
• 3/4 cup (185 ml) water
• 1 tablespoon (20 ml) corn oil
• 1 tablespoon (20 ml) cornflour
• 2 teaspoons (10 ml) baking powder
• 3/4 cup (185 ml) water
• 1 tablespoon (20 ml) corn oil
Thickening paste
• 2 teaspoons (10 ml) cornflour
• 2 tablespoon (40 ml) water
• 2 teaspoons (10 ml) Chinese
• sesame oil
• 2 tablespoon (40 ml) water
• 2 teaspoons (10 ml) Chinese
• sesame oil
1. Bring water to the boil. Add walnuts, remove from heat and allow to soak for 30 minutes. Drain, pat dry, and place on a baking sheet. Toast in a preheated oven 120°C/250°F for 20 minutes or until the walnuts are crisp.
2. Sift the plain flour, corn flour, and baking powder into a bowl. Add the water and set aside for 1/2 hour. Blend with the 1 tablespoon (20 ml) corn oil and leave for another 15 minutes.
3. Heat 4 cups (1 litre) corn oil in a wok to 180°C/355°F, and, dipping the walnuts in the batter, deep-fry until golden; then drain.
4. To make the sauce: heat 3 tablespoons (60 ml) corn oil in a wok over moderate heat. Saute the asafoetida in the hot oil. Add the celery, pine apple, pepper, and chilies and cook for 7 to 10 minutes or until the celery and peppers become soft. Add the salt, brown sugar, lemon juice, tomato puree, and sweet soy sauce and heat until boiling. Combine the ingredients for the thickening paste and add to the sauce. Stir well and remove from the heat. Add the walnuts to the sauce, mix well, and serve
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