Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.
HONEY WALNUT SHRIMP
Panda Express Honey Walnut Shrimp
1 lb. shrimp (peeled and deveined)
1/2 cup walnuts
2 cups water
1 cups sugar
2/3 cup flour
3 egg whites
1 teaspoon paprika
salt and pepper
2 Tablespoons Honey
2 Tablespoons light mayo
1 Tablespoon fresh lemon juice
1/2 Tablespoon condensed milk
Combine all the ingredients of the sauce in a large bowl and set aside.
Bring the water to a boil in small pot and add the sugar. Stir to dissolve sugar. Add the walnuts and boil for 2 min. Then drain and place onto a parchment paper lines cookie sheet to dry.
In another bowl combine together flour and egg white. Mix until smooth. Season with some salt and pepper and add the paprika.
Heat the oil and pan-fry the shrimp until golden brown. Roughly 60 second per side. Then drain the excess oil on a paper towel and toss into the creamy sauce mixture. Add the dried walnuts and toss well again.