Chinese Honey Walnut Shrimp Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

A "Hong Kong Style" Chinese recipe! Crispy batter-fried shrimp tossed in a creamy sauce and topped with sugar coated walnuts. One of my family's favorite dishes.

Provided by ChamoritaMomma

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 lb large shrimp, raw, peeled and deveined
1/2 cup walnuts, more if you really like them
5 cups water
1 cup sugar
2 -3 cups oil
1/2 cup cornstarch
1/2 cup egg white
2 tablespoons honey
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon Accent seasoning (optional)
1 tablespoon fresh lemon juice
1 1/2 tablespoons condensed milk

Steps:

  • Start by rinsing the walnuts, then boil in water, changing water a couple of times. The goal is to have clear water but it takes way too long. When tired of changing the water add sugar and boil until sugar dissolves. Drain walnuts.
  • On high, heat 2 cups oil until almost smoking, lower to medium heat and deep fry walnuts until they're shiny and brown, no longer golden. It takes a little while before they actually burn but keep an eye on them. Place walnuts on cookie sheet, let cool. I make extra because they are delish and I ate quite a few while prepping the shrimp. Keep the oil to cook the shrimp later.
  • Mix cornstarch and egg whites together to form a thick, sticky texture. Do not over mix, if too smooth and soupy add some more cornstarch. Add peeled, deveined shrimp and coat well.
  • The mix will be a bit runny. This mixture, when fried, will be like a tempura type coating on the shrimp and should be crispy like fried chicken or something like it.
  • Next prepare the sauce, by combining the honey, lemon juice, mayonnaise salt, accent, and condensed milk. I found that there's not really a lot of sauce for the shrimp but if you don't want it very saucy this is a good coating. Otherwise increase the amount of honey, lemon juice, mayonnaise and condensed milk; or just add a little more condensed milk if you just want a bit more sauce. The mayonnaise and condensed milk really make the sauce.
  • Now it's time to fry up the shrimp. Use the same oil from frying the walnuts but add more oil to make sure you cover the shrimp. Heat the oil up on high and turn down a bit when it starts to smoke. I recommend cooking the shrimp in at least 2 batches to ensure the tempura-like batter cooks and gets crispy. Do not cover as it will steam the batter and shrimp. Drain the shrimp of excess oils. Once done frying the shrimp add to the sauce and coat well. Top off with the walnuts and serve.
  • Variation: You can use cut up chicken instead of the shrimp. Deep fry until cooked and crisp.

Nutrition Facts : Calories 1562.7, Fat 126.1, SaturatedFat 16.5, Cholesterol 179, Sodium 485.5, Carbohydrate 84.2, Fiber 1.2, Sugar 64, Protein 29.4

CHINESE HONEY-WALNUT SHRIMP



Chinese Honey-Walnut Shrimp image

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Provided by SweetNsalty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Steps:

  • Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  • Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  • Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  • Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  • Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  • Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  • Serve shrimp with the walnuts and honey dressing.

Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup shelled walnut halves or large pieces (about 4 ounces)
1/2 cup mayonnaise
2 tablespoons sweetened condensed milk
2 tablespoons pineapple juice, such as Dole's 100% Pineapple Juice
1 tablespoon honey
2 teaspoons white distilled vinegar
Kosher salt
1 pound very large (U 16-20) shrimp, peeled and deveined
2 medium heads broccoli, about 1 pound, cut into florets, stems peeled and cut into bite-size pieces
Canola oil, for frying (about 3 cups)
1/3 cup sugar
1/4 cup cornstarch

Steps:

  • Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
  • Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
  • Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
  • Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
  • Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
  • While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
  • Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
  • Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
  • Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
  • Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
  • Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.

More about "chinese honey walnut shrimp food"

HONEY WALNUT SHRIMP IS THE CHINESE TAKEOUT STAPLE TOO …
honey-walnut-shrimp-is-the-chinese-takeout-staple-too image
2020-03-11 Fill a deep saucepan, wok, or small Dutch oven with canola or neutral-tasting oil to about 2" depth. Turn on the stovetop and heat the oil to …
From thetakeout.com
Estimated Reading Time 4 mins


HONEY WALNUT SHRIMP - QUICK & EASY RECIPE
honey-walnut-shrimp-quick-easy image
2014-04-06 In a small bowl, whisk the honey, mustard, olive oil, salt and pepper together. Add the shrimp to the sauce. Place in the refrigerator for 15 minutes. Add the walnuts to a cast iron skillet over medium heat. Toast for 2-3 minutes. …
From whitneybond.com


HONEY WALNUT SHRIMP (ASIAN FUSION) (CHINESE …
honey-walnut-shrimp-asian-fusion-chinese image
It's finally here! This was the most requested recipe from my subscribers. Enjoy my version of candied walnuts with crispy fried shrimp. Serve on a lettuce l...
From youtube.com


HONEY WALNUT SHRIMP - CHINESE TAKEOUT AT HOME!
honey-walnut-shrimp-chinese-takeout-at-home image
RECIPE: https://www.fifteenspatulas.com/honey-walnut-shrimp/This Honey Walnut Shrimp is easy to make, and so much better than takeout! Shrimp are coated in a...
From youtube.com


HONEY WALNUT SHRIMP RECIPE - CHINESE NEW YEARS
honey-walnut-shrimp-recipe-chinese-new-years image
2019-12-14 put the cornstarch in a large ziplock bag - and put the shrimp in, shake until all the shrimp are coated. heat the oil and fry the shrimp - half at a time - once you see the shrimp start to curl and you see pink flip right away - …
From ashleemarie.com


CHINESE HONEY WALNUT SHRIMP RECIPE VIDEO - IFOOD.TV
chinese-honey-walnut-shrimp-recipe-video-ifoodtv image
2010-01-13 2) Add the walnuts, simmer for 2 minutes and bring to a boil. 3) Remove from the heat, strain and set the walnuts aside on a plate to dry. 4) In another bowl, whip the egg whites until foamy, then add the corn starch and …
From ifood.tv


HONEY WALNUT SHRIMP (蜜汁合桃虾) | MADE WITH LAU
2021-04-05 Then, we'll fry our walnuts (3 oz) twice, once to cook them, a second time to make them crunchier. #1 - Fry for 3-4 minutes. Scoop the walnuts out with a strainer ladle, and let …
From madewithlau.com
5/5 (552)
Category Appetizer
  • Assuming you're starting with peeled, deveined shrimp (which is what my dad recommends), cut each shrimp in half lengthwise. This will help result in a more beautiful, crunchy fry.
  • If you don't have honey, or don't want to use honey for whatever reason, you can go with the restaurant route.


COLLECTIONS INCLUDING T & Z CHINESE RESTAURANT - YELP
For our entrées, we shared an order of honey walnut shrimp, a sesame combination, and pan fried combination noodles. We were both blown away by the portion sizes, in a good way! You really got a lot for your money when you come here. But the quality of the shrimp, chicken, and pork were out of this world. Not an ounce of gristle or fat to be ...
From yelp.com
609 Yelp reviews
Location 2550 W El Camino Ave Ste 8 Sacramento, CA 95833


RESTAURANT-STYLE HONEY WALNUT SHRIMP | PICKLED PLUM
2020-07-12 Instructions. Put a plate next to the stove top where you will be cooking the candied walnut. Place the walnuts, butter, sugar, water, and a pinch of salt, in a non-stick skillet over medium heat and stir constantly for 4-5 minutes, until the simple syrup is sticky and golden brown, and the walnuts are evenly coated.
From pickledplum.com


HONEY WALNUT SHRIMP RECIPE - FAST EASY CHINESE FOOD - YOUTUBE
Happy Chinese New Year! A favorite of ours at Chinese restaurants now easy to make at home! Candied walnuts, fried breaded shrimp and a sweet creamy sauce -...
From youtube.com


HONEY WALNUT SHRIMP - WIKIPEDIA
Honey walnut shrimp. Honey walnut shrimp is a Western-inspired Cantonese dish of lightly battered prawns in a mayonnaise-based sauce, served with candied walnuts, and is commonly served in Chinese banquet meals. [1] [2] The dish may have originated in Hong Kong, before being introduced to the United States in the 1980s and 1990s.
From en.wikipedia.org


HEALTHY HONEY WALNUT SHRIMP (PALEO) - THE ROASTED ROOT
2022-05-19 Prepare the Shrimp: 1. Whisk the egg into a large mixing bowl then place the peeled raw shrimp in the bowl and stir gently until the shrimp is coated with egg. Add in the tapioca flour and gently toss until everything is coated in the flour. Note: this mixture will become very sticky - this is normal. 2.
From theroastedroot.net


HONEY WALNUT SHRIMP | ENTREES | PANDA EXPRESS CHINESE …
Nutrition Facts. Serving Size: 3.70 oz. Calories360 Calories from Fat200 Total Fat23 g Sat. Fat3.5 g Cholesterol100 mg. Sodium440 mg Carbs35 g Dietary Fiber2 g Sugar9 g Protein13 g. View Menu Nutrition Details * Ingredient and item selections may vary by location. 2,000 calories a day is used for general nutrition advice,but calorie needs vary.
From pandaexpress.ca


CHINESE TAKEOUT RECIPE: HONEY WALNUT SHRIMP (TôM …
2020-05-18 Chinese Takeout Recipe: Honey Walnut Shrimp. Serves 2-3. Ingredients. Shrimp. 1 lb medium-size shrimp (size 21-25; peeled and deveined) 1/4 teaspoon sea salt; 1/8 (pinch) ground black or white pepper; Candied Walnuts
From vickypham.com


CHINESE WALNUT SHRIMP- HOW TO MAKE IT IN FOUR SIMPLE STEPS
2022-06-29 Coat the walnut with syrup. Deep-fry the walnuts in medium heat (150°C/300°F) until the surface has turned to a golden brown. Heat the palm sugar in a small saucepan until it starts to melt. Pour an equal amount of hot water into the melted palm sugar to form a simple syrup. Then ook down the syrup until it thickens.
From tasteasianfood.com


HONEY WALNUT SHRIMP | EASY WALNUT SHRIMP RECIPE
Lately I’ve been into Chinese food and honey walnut shrimp has always been a favorite!! It’s lightly coated crispy shrimp tossed in a sweet honey mayo sauce ...
From youtube.com


EASY HONEY WALNUT SHRIMP RECIPE - BEST DINNER - LUNCH - PARTY …
Instructions. Stir together all ingredients for the sauce in a bowl. Lightly season shrimp with salt and pepper. Heat vegetable oil in a wok. Add shrimp and stir for 1-2 minutes. Add ginger, walnuts, and scallions. Stir until aromatic. Add sauce mixture in …
From kimspireddiy.com


CHINESE HONEY-WALNUT SHRIMP RECIPE - FOOD NEWS
Chinese Walnut Shrimp. Chinese Honey Walnut Shrimp [print recipe] from Easy Chinese Recipes by Bee Yinn Low of Rasa Malaysia. 8 oz (250 g) medium raw shrimp, shelled and deveined (butterfly if you like) 1 tbsp egg white 1/4 tsp salt 1/2 cup (70 g) cornstarch non-flavored oil for frying (vegetable, canola) dressing
From foodnewsnews.com


Related Search