Honey Walnut Shrimp
Honey Walnut Shrimp is a Chinese takeout favorite featuring lightly battered succulent shrimp coated in a sweet creamy honey sauce, then topped with crunchy candied walnuts.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup walnut halves
- 1 lb raw shrimp (large, peeled and deveined)
- 1 tsp salt
- 1 egg (beaten)
- 1 cup cornstarch
- Cooking oil (enough for shallow-frying or deep-frying)
- Chopped scallions for garnish
- 3 tbsp mayonnaise
- 1+1/2 tbsp honey
- 1 tbsp sweetened condensed milk
- 1 tsp fresh lemon juice
Instructions
- 1
Candied walnuts: Combine sugar and water in a saucepan over medium heat. Stir frequently with a silicone spatula to prevent burning. When the caramel turns a nice golden brown color, add walnut halves to the saucepan.
- 2
Stir for about 15 - 20 seconds then remove the walnuts from the saucepan with a spider skimmer. Place the candied walnuts on a baking sheet lined with parchment paper. Set aside.
- 3
Shrimp: Add salt and the beaten egg to the shrimp. Coat the shrimp in this egg mixture.
- 4
Pour cornstarch in a separate shallow bowl or plate. Coat the shrimp in the cornstarch.
- 5
Heat enough cooking oil in a frying pan or a wok to shallow-fry or deep-fry the shrimp.
- 6
Fry the shrimp in small batches, shaking off the excess cornstarch as you carefully place each shrimp in the oil. Fry till the shrimp turn a pale golden brown color: about 1 - 2 mins per batch.
- 7
Place the fried shrimp on a cooling rack over a baking sheet, or on oil-absorbing paper.
- 8
Creamy Honey Sauce: In a small bowl, combine mayonnaise, honey, condensed milk and lemon juice. Stir well.
- 9
Add the creamy honey sauce to the shrimp and toss to combine in a large bowl.
- 10
Add the candied walnuts to the shrimp, then garnish with chopped scallions.
- 11
Enjoy with steamed white rice or brown rice!