Honey Walnut Shrimp are lightly battered, fried to golden perfection and tossed in a sweet, creamy sauce with candied walnuts. It’s delicious as an entree but just as amazing as an appetizer!
One aspect of food blogging I really enjoy is recreating restaurant favorites at home. If I may shamelessly toot my own horn, I’ve had a quite a few delicious successes with copycatting dishes in my kitchen.
Remember the salt and pepper pork chops from a few months back? I’m still stoked on how they turned out just like what you can get from a Chinese restaurant, if not better! And the baked cheese shrimp? Just as addicting as Hokkaido’s!
This honey walnut shrimp, however, I can’t take credit for. I came across the recipe at Allrecipes and since we almost always order this shrimp dish when we dine out at our neighborhood Chinese restaurant, I was excited to learn how to prepare it. With lightly battered shrimp and candied walnuts in a sweet, creamy sauce, it’s so good you won’t believe how easy it is to make at home.
Here are a few tips to note:
- Whisk the batter well to ensure it’s light and airy, a thinner batter means a crispier crust.
- Pat the shrimps dry for the batter or coating to adhere well.
- Make sure to deep-fry at the optimal 350 F to 375 F. Do not overcrowd the pan and fry in batches as needed to prevent the temperature from plummeting.
- Use the right kind of oil. Peanut or canola oil are great for high temp cooking.
Honey Walnut Shrimp are lightly battered, fried to golden perfection and tossed in a sweet, creamy sauce with candied walnuts. It's delicious as an entree but just as amazing as an appetizer!
- 1 cup water
- 1 cup sugar
- 1/2 cup walnuts
- 1 pound medium shrimps, peeled and deveined
- salt and pepper to taste
- peanut or canola oil
- 2 egg whites
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 2 tablespoons sweetened condensed milk
- 2 tablespoons honey
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In a small saucepan over medium heat, combine water and sugar until dissolved. Bring to a boil. Add walnuts and cook for about 2 to 3 minutes. Remove walnuts and arrange in a single layer on a parchment-lined baking sheet to cool and dry.
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In a wide pan over medium heat, heat about 2-inch deep of oil.
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In a bowl, whisk egg whites until foamy. Add cornstarch and whisk together to form a batter.
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Season shrimp with salt and pepper to taste. Dip shrimp one by one into the cornstarch batter to fully coat. Add to hot oil and deep-fry until lightly browned. With a slotted spoon, remove from pan and drain on paper towels.
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In a bowl, combine mayonnaise, condensed milk, and honey. Stir until smooth. Add fried shrimps and gently toss in sauce to coat. Transfer to serving platter and garnish with candied walnuts.
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