Honey Walnut Shrimp
Honey Walnut Shrimp
Ingredients
For the Candied Walnuts
- 1 cup walnuts
- 1/2 cup granulated sugar
- 1/4 cup water
For the Shrimp
- 1 pound large shrimp, peeled, deveined, and tails on or off
- 1/2 teaspoon baking soda
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine
- 1/4 cup cornstarch
- 1 egg white
- 3 cups vegetable oil, for frying
For the Honey Mayo Sauce
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 teaspoon lemon juice, freshly squeezed
For Serving and Garnish
- 2 cups broccoli florets, steamed or blanched
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the candied walnuts: Line a baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the walnuts and continue to cook, stirring constantly, until the water evaporates and the sugar crystallizes and coats the walnuts. This will take about 5-7 minutes. Immediately spread the candied walnuts in a single layer on the prepared parchment paper to cool completely. They will become crunchy as they cool.
⏱️ 10 min
- 2
Prepare the shrimp: In a medium bowl, combine the peeled and deveined shrimp with baking soda, white pepper, and salt. Mix well to coat. Add the Shaoxing wine, cornstarch, and egg white. Mix thoroughly by hand (wearing a glove is recommended) until all the shrimp are evenly coated with the marinade. Let the shrimp marinate for 10 minutes.
⏱️ 15 min
- 3
Fry the shrimp: Heat the vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the marinated shrimp in batches, being careful not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to remove the fried shrimp and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350
- 4
Prepare the honey mayo sauce: In a separate large bowl, combine the Kewpie mayonnaise, honey, sweetened condensed milk, and lemon juice. Whisk until the sauce is smooth and well combined.
⏱️ 3 min
- 5
Combine and serve: Add the fried shrimp to the bowl with the honey mayo sauce. Gently toss until the shrimp are evenly coated. Arrange the steamed or blanched broccoli florets around the edge of a serving platter. Transfer the honey walnut shrimp mixture to the center of the platter. Garnish with chopped green onions and the cooled candied walnuts before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Walnut Shrimp
For the Candied Walnuts
- 1 cup walnuts
- 1/2 cup granulated sugar
- 1/4 cup water
For the Shrimp
- 1 pound large shrimp, peeled, deveined, and tails on or off
- 1/2 teaspoon baking soda
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine
- 1/4 cup cornstarch
- 1 egg white
- 3 cups vegetable oil, for frying
For the Honey Mayo Sauce
- 1/2 cup Kewpie mayonnaise
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 teaspoon lemon juice, freshly squeezed
For Serving and Garnish
- 2 cups broccoli florets, steamed or blanched
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the candied walnuts: Line a baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the walnuts and continue to cook, stirring constantly, until the water evaporates and the sugar crystallizes and coats the walnuts. This will take about 5-7 minutes. Immediately spread the candied walnuts in a single layer on the prepared parchment paper to cool completely. They will become crunchy as they cool.
⏱️ 10 min - 2
Prepare the shrimp: In a medium bowl, combine the peeled and deveined shrimp with baking soda, white pepper, and salt. Mix well to coat. Add the Shaoxing wine, cornstarch, and egg white. Mix thoroughly by hand (wearing a glove is recommended) until all the shrimp are evenly coated with the marinade. Let the shrimp marinate for 10 minutes.
⏱️ 15 min - 3
Fry the shrimp: Heat the vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the marinated shrimp in batches, being careful not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to remove the fried shrimp and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350 - 4
Prepare the honey mayo sauce: In a separate large bowl, combine the Kewpie mayonnaise, honey, sweetened condensed milk, and lemon juice. Whisk until the sauce is smooth and well combined.
⏱️ 3 min - 5
Combine and serve: Add the fried shrimp to the bowl with the honey mayo sauce. Gently toss until the shrimp are evenly coated. Arrange the steamed or blanched broccoli florets around the edge of a serving platter. Transfer the honey walnut shrimp mixture to the center of the platter. Garnish with chopped green onions and the cooled candied walnuts before serving immediately.
⏱️ 5 min