Honey Walnut Shrimp288 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts” - by Celia
Original recipe yields 4 servings
- Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
- Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Amount Per Serving (4 total)
- 605 cal
- 26.3 g
- 68 g
Based on a 2,000 calorie diet
Reviews (288)Rate This Recipe
"yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and then 2-..." See more3 tbsp of brown sugar."
[the clueless cook]
"Oh my gosh! I *absolutely love* honey walnut shrimp, but I didn't think that the recipe would be as simple as this. Like my display name says, I'm clueless when it comes to cooking. The only part that..." See more took me a while to get down was separating the egg whites, but other than that, if you're craving for some honey walnut shrimp, THIS is the recipe to use! Also, don't forget about the cabbage! Just shred some cabbage and spread it on the bottom of your container. After you coat the shrimp with the sauce, the cabbage can catch the extra sauce, and you've got yourself a delicious salad!"
"This is hands down the best thing I have ever done with shrimp! Maybe even better than PF Chang's version. I like my walnuts crispy, so I threw them in the hot oil for a moment (maybe 10-20 seconds)..." See more after boiling with sugar. Note that this will dirty the oil a bit, so if you are concerned with presentation you might want to use fresh oil for the shrimp. I used cornstarch instead of the rice flour, and mixed to an "Elmer's Glue" consistency. The batter was enough for a pound and a half of shrimp, but if you use that much you'll need to double the sauce. I never quite got the shrimp to a golden brown color, but I pulled the shrimp after six minutes and they were fine. The batter is bland, but it lets the sauce showcase itself. I added a teaspoon of lemon juice to the sauce for a bit of tang, and served with honeydew melon chunks. Will be making again! "
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