Description
Delightful honey walnut shrimp brings coastal Chinese-American cuisine to home kitchens with crispy golden prawns glazed in sweet honey sauce. Crunchy candied walnuts and succulent shrimp combine for a restaurant-quality dish you can easily master in your own kitchen.
Ingredients
Scale
Main Proteins:
- 1 pound (453 grams) jumbo shrimp, peeled and deveined
- 4 egg whites
Coating and Frying Ingredients:
- 2/3 cup cornstarch (or potato starch as a substitute)
- 1 cup vegetable oil (or any neutral frying oil)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Walnut Components:
- 1/4 cup mayonnaise
- 3 tablespoons sweetened condensed milk (or condensed coconut milk for a dairy-free option)
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup walnut halves
- 3 tablespoons granulated sugar (or brown sugar substitute)
- 1 tablespoon cold water
Garnish:
- 1 green onion, finely chopped
Instructions
- Craft a velvety sauce by whisking mayonnaise, sweetened condensed milk, honey, and lemon juice until uniformly smooth. Reserve the mixture at room temperature.
- Caramelize sugar and water in a non-stick skillet, creating a golden syrup. Quickly fold walnuts into the bubbling mixture, ensuring complete coating. Immediately transfer candied nuts onto parchment paper using tongs to prevent clumping.
- Prepare the shrimp coating by whisking egg whites until frothy, then integrating cornstarch to form a light batter. Gently enrobe each shrimp, ensuring complete and even coverage just prior to frying.
- Heat oil to 350-375°F for optimal frying. Carefully introduce shrimp in small batches, cooking 2-3 minutes until achieving a crisp, golden exterior. Strategically drain fried shrimp on wire rack to maintain crunchiness.
- Combine crispy shrimp with candied walnuts in a spacious bowl, generously coating with prepared sauce to ensure thorough integration of flavors.
- Garnish with finely chopped green onions for a vibrant visual and aromatic finish. Serve immediately to preserve textural integrity.
Notes
- Whip up the honey sauce in advance and store it in the refrigerator for up to 3 days, saving precious time during cooking.
- Watch the sugar syrup carefully – it can burn quickly, so maintain medium heat and stir constantly for even caramelization.
- Pat the shrimp completely dry before battering to ensure maximum crispiness and prevent oil splattering during frying.
- Swap cornstarch with rice flour or gluten-free flour blend to make this dish suitable for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg