Description
A widely popular Chinese-American takeout dish. It’s crunchy succulent shrimp dressed in a creamy honey-mayo sauce, topped with caramelized walnuts.
Ingredients
Units
Scale
Shrimp
- 1 lb medium shrimp (size 21-25; peeled and deveined)
- 1/4 teaspoon sea salt
- 1/8 ground black or white pepper
Candied Walnuts
- 1/2 cup walnut halves
- 1/4 cup water
- 1/2 cup granulated white sugar
- 1 tablespoon light corn syrup
Shrimp Batter/Deep Frying
- 4 egg whites
- 1/3 cup cornstarch
- Oil for deep-frying
Honey Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon sweetened condensed milk
Instructions
- Marinate shrimp with salt and ground black/white pepper. Set aside for 15 minutes.
- Make the candied walnuts. Heat up a small frying pan on medium high. Add walnuts and gently toss until roasted on all sides (30 seconds to 1 minute). Transfer toasted walnuts to a small bowl.
- Make the syrup in the now empty pan. Add water, sugar and corn syrup. Mix until combined then heat on high until mixture is completely dissolved. Once the mixture starts to turn color around the edges of the pan, add walnuts and toss evenly. Transfer walnuts individually to parchment paper, leaving spaces in between each walnut halve to prevent sticking.
- Batter: Whisk egg whites and cornstarch until corn starch is completely dissolved in a bowl. Add marinated shrimp and gently toss until coated.
- Deep fry: In a medium pot, heat up oil to 350°F. Drop in the battered shrimp one at a time to prevent sticking. Once cooked (about 1-2 minutes), transfer shrimp to a plate lined with paper towels or a wire rack to remove excess oil.
- Make the sauce: Whisk together mayonnaise, honey and condensed milk. Add fried shrimp and candied walnuts. Toss until evenly coated with the mixture.
- Serve: Transfer to a serving dish and serve immediately for best results.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese