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Yield: 3-4
Honey Walnut Shrimp
A Chinese takeout must (yes, even if I have to pay extra). The sauce is sweet and savory and paired with the honey toasted walnuts, MMM!
Ingredients
- 1 pound shrimp (Size 26-30, de-shelled, deveined)
- 1/2 cup walnuts
- 2 tbsp honey
- toasted sesame seeds
- Oil for frying (vegetable, canola, grapeseed, or your choice)
- salt to taste
Sauce
- 4 tbsp kewpie mayo
- 3 tbsp sweetened condensed milk
- 2 tsp lemon juice
Batter
- 1/4 cup tbsp flour
- 1/4 cup tbsp corn starch
- 2 tsp baking powder
- 1 egg, beaten
- 1/2 cup water
Instructions
- Prepare the sauce by mixing together the mayonnaise, condensed milk, and lemon juice. Set aside.
- Make the batter. In a large mixing bowl, combine flour, cornstarch, baking powder, water, and eggs. Set aside.
- Prepare your shrimp. I use frozen shrimp from Costco. Defrost according to package instructions and pat dry. Toss with a dash of salt.
- Heat oil in a skillet over medium high heat. I am opting for a shallow fry here to reserve oil while cooking from home.
- Once hot, fry the walnuts for about 2 minutes until golden.
- Remove from heat onto a paper towel-lined plate.
- Toss with honey and return to the skillet to fry for another 30 seconds. Remove and set aside.
- Remove any honey bits from the oil and bring back up to heat. If your oil is filled with honey bits, use a new pan with new oil for a new shallow fry.
- Prepare for dredging. Give your batter a mix as it has been set to the side for some time.
- Add the shrimp to the batter and toss to coat evenly.
- Once oil is hot, fry the shrimp in batches on both sides until golden. About 1-2 minutes on each side.
- Remove shrimp from the oil and transfer to a paper towel-lined plate.
- When ready to eat, toss the shrimp with the sauce we made earlier until evenly coated.
- Top with candied walnuts and toasted sesame seeds.