HONEY WALNUT SHRIMP! An easy to prepare, Hong Kong style Chinese dish, with it’s crispy batter-fried shrimp tossed in a creamy sauce then topped with sugar coated walnuts, what’s not to love? Give my recipe a try!
1 lb. large or jumbo Shrimp, raw, peeled, and deveined
1 cup Walnuts halves
2 cups Water
1/2 cup granulated Sugar
4 cups Water
2 Tbsp. Honey
2 – 3 cups Vegetable oil, for deep frying and also frying the walnuts
1/2 cup Cornstarch
2 Egg whites
2 Tbsp. Honey
1/2 cup Hellman’s Mayonnaise
1 Tbsp. white Vinegar
1/4 – 1/2 tsp. Salt, adjust to taste
1/4 tsp. Accent seasoning
3 Tbsp. sweetened Condensed milk
Lets begin by preparing the walnuts. Bring the 2 cups of water to a hard boil. Add the walnuts and allow this to boil for about 10 minutes. Drain and set aside.
Heat the 4 cups of water along with the 1/2 cup sugar and bring this to a boil. Add the blanched walnut again and allow this to boil for 10 more minutes.
While the walnuts are boiling, let’s prepare the sauce. In a bowl, combine the mayonnaise, honey, salt, accent, condensed milk, and vinegar. Stir to combine well. Set this aside.
Once the walnuts are done boiling, drain the water. Add 2 tablespoons of honey to the walnuts and toss to coat. Set aside.
Now, separate the eggs and reserve the yolks for another use. Place the egg whites in a bowl and beat them. Now pour it over the shrimp and toss to coat all pieces. Set this aside.
Heat about 2 tablespoons vegetable oil in a wok. Add the walnut/honey mixture and toss to cook for about 2 minutes; making sure to stir often so that it doesn’t scorch.
Remove the walnuts and set aside until you’re ready for them.
Now, wash your wok and add enough oil to deep fry the shrimp. While the oil is heating; toss the shrimp/egg whites together with the cornstarch.
Once the oil has heated up, add a few pieces of shrimp at a time; do not overcrowd the pan. Stir the shrimp until it turns golden on all sides. Cook for about 2 minutes, DO NOT OVERCOOK the shrimp! Keep it slightly undercooked at this stage since we’ll be cooking it more during the last step.
Remove and drain on paper towels. Continue cooking the rest of the shrimp until completely done.
Once the shrimp pieces are all done; pour off all of the oil from the wok and return the wok to the burner. Add the reserved sauce that you made earlier. Stir the sauce for about a minute to heat it up.
Now, add the cooked shrimp and the walnuts.
Toss these ingredients in the sauce to completely coat. Cook over the heat for about 2 – 3 minutes, stirring often. Pour onto a serving plate and if you’d like, garnish the dish with toasted sesame seeds and green onions. Serve immediately!