Gee, they look good!!!! I can almost smell the lucious aroma!
Don't go away until you give us a recipe -- you hear??
, sorry for the EXTREMELY late reply. Have had alot of work to do lately.
There's no real measurement as it's a family recipe that my mum taught me on the spot so here goes...
1 tsp five-spice powder
* I know this isn't specific but there should be a good deal of soy sauce and fish sauce!
Maybe this could help...
Marinade for at least 2 hrs in the fridge.
Pan-fry the drumsticks (both sides obviously) until well browned. At this point, mix the remaining marinade sauce with some water (I'd say enough to allow the mixture to reach approx. 1/2 the width of the drumsticks).
Taste and season with salt/sugar accordingly.
Let the drumsticks simmer in the mixure until the sauce boils, in which it will soon reduce and thicken.
Serve with steamed rice (spooning the delicious bronze sauce over)
I'm looking for a recipe for Honey Glazed Walnut Shrimp, anyone have one?
I'm not sure if we're referring to the same recipe...but do you mean the one with sweet mayonnaise sauce laced with honey? Like this
I tried to recreate this at home but we didn't use honey (which would be mistake #1
) and the results weren't the same as the Chinese restaurants...although it WAS fairly good.
Very simple (my version at least):
I used about 500 g tiger prawns, peeled and cleaned. A pinch of baking soda (hey it's not bad in small quantities ), mixed through the prawns thorougly and left in the fridge for about 2 hours.
Afterwards, I would dip the prawns in egg whites and then into flour. Deep-fry the prawns. Leave in a bowl covered with serviettes to soak up the oil.
In the meantime, mix the mayonnaise with sugar (add bit by bit according to your own taste). Just before serving (since you want to keep the prawns as crisp as possible), pour the sweet mayonnaise over the prawns and then sprinkle with plenty of walnuts. Btw, the walnuts are NECESSARY for the contrast in taste and texture.