Chinese Peaches and Cream Shrimp
This Chinese Peaches and Cream Shrimp dish is a tasty combo of crispy shrimp and peach tossed in a sweet mayo sauce. A restaurant classic!
Equipment
- Pot
- Measuring spoons and cups
- Large Bowl
Ingredients
Broccoli
- 2 heads broccoli
- 1 tsp salt
- 1 tsp neutral oil
- water
Shrimp
- neutral oil
- 2 lb shrimp (size 16/20) peeled, deveined
- 1 egg whisked
- ½ cup cornstarch
Creamy Sauce
- ⅓ cup mayonnaise
- ¼ cup condensed milk
- 1 tbsp honey
- 2 tsp lemon juice freshly squeezed
Garnish
- 1 can sliced peaches drained
- sesame seeds for garnish, optional
Instructions
- Blanch the broccoli. Bring a pot of water to a boil. Add 1 tsp salt and 1 tsp oil to the water. Blanch the broccoli for one minute. Drain.
- Cook the shrimp. Heat the oil in a pot over medium heat. You know your oil is ready when small bubbles appear as you dip bamboo chopsticks in the oil. Meanwhile, dip the shrimp in egg, followed by cornstarch and shake any excess off. When the oil is ready, fry for one minute, flip and fry the other side for another minute. You may need to do this in batches. Remove from oil and put in a paper towel lined bowl.
- Make the sauce. Mix all sauce ingredients thoroughly until smooth. It is best to mix these ingredients at room temperature.
- Assemble the dish. Arrange the broccoli around the perimeter of your serving plate. In a large bowl, toss the shrimp and peaches with the sauce. Place shrimp mix in the center of the serving plate. Garnish with sesame seeds if desired. Serve with rice.
Notes
Make sure to use a neutral oil, such as vegetable oil, canola oil and peanut oil. Avoid olive oil to fry the shrimp as it has a lower smoke point.
Butterfly the shrimp to create a more beautiful, crunchy fry. Also, make sure the shrimp doesn't touch each other in the oil or it will be attached to each other.
Use a larger sized shrimp for the perfect bite.
You know your oil is ready when you dip bamboo chopsticks into the oil and small bubbles appear.
The shrimp is best eaten day of because it is deep fried.
Mix the sauce with shrimp just before serving. Overtime, the sauce will reduce the crunchiness.
If 2 lb of shrimp is too much for you, you can reduce this recipe in half as well as the sauce.
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