Honey Walnut Shrimp

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!

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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.

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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.

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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.

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Once the walnuts are done boiling, drain the water.  Add 2 tablespoons of honey to the walnuts and toss to coat.  Set aside.

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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.

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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.

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Remove the walnuts and set aside until you’re ready for them.

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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.

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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.

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Remove and drain on paper towels.  Continue cooking the rest of the shrimp until completely done.

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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.

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Now, add the cooked shrimp and the walnuts.

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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!

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