HONEY WALNUT SHRIMP
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
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
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
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
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
Provided by Celia
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g
HONEY WALNUT SHRIMP
Make and share this Honey Walnut Shrimp recipe from Food.com.
Provided by Shesbittersweet
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
- Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.
- In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.
Nutrition Facts : Calories 1029.4, Fat 71.4, SaturatedFat 10.4, Cholesterol 178.2, Sodium 337.1, Carbohydrate 70.8, Fiber 1.2, Sugar 46, Protein 29.5
HONEY WALNUT SHRIMP
This is one of my favorite dishes at a well known KC restaurant. It's taken me quite a while to perfect this but I think this is very close.
Provided by CindiJ
Categories Greens
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry.
- Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside.
- In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f.
- While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside.
- Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown.
- You will want to do this in 3-4 batches. Remove and drain on paper towels.
- Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.
HONEY WALNUT SHRIMP
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
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.
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From feelgoodfoodie.net
Ratings 47Category EntreeCuisine American, Asian, ChineseTotal Time 20 mins
- In large non-stick skillet over medium heat, add butter, walnuts, sugar and water. Stir until all the sugar melts and the walnuts are coated in the sugar mixture, about 5 minutes.
- Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Set aside to harden; wipe down the skillet.
- In a large bowl, place the shrimp, arrowroot starch, garlic powder, and salt and stir to combine until all the shrimp is evenly coated with the mixture.
- In a large skillet over medium high heat, add the olive oil, and cook the shrimp, turning occasionally until they’re fully cooked, about 2-3 minutes per side.
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4/5 (20)Total Time 40 mins
- Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.
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5/5 (2)Total Time 15 minsCategory Healthy Brown Rice RecipesCalories 358 per serving
- Bring water and brown sugar to a simmer in a large nonstick skillet over medium heat; cook until the sugar is completely dissolved, about 2 minutes. Stir in walnuts; cook, stirring often, until the sugar is golden and caramelized, about 2 minutes. Spread the walnuts evenly on a parchment paper-lined plate. Wipe out the pan.
- Stir shrimp, honey and 1 tablespoon oil together in a bowl. Return the skillet to medium-high heat. Add the shrimp mixture; cook, stirring occasionally, until the shrimp are well browned and cooked through, about 4 minutes. Remove from heat. Combine mayonnaise, lemon juice, pepper, salt and the remaining 1 tablespoon oil in a small bowl; add to the shrimp mixture in the pan, stirring to coat. Sprinkle with the caramelized walnuts and scallions. If desired, serve with rice.
HONEY WALNUT SHRIMP - THE RECIPE CRITIC
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5/5 (2)Total Time 30 minsCategory Dinner, Main CourseCalories 456 per serving
- In a small saucepan stir together the water and sugar. Bring to a boil and add the walnuts. Boil for about 2 minutes then drain and place on a cookie sheet to dry.
- Heat the oil in a heavy deep skillet over medium high heat. In a small bowl whisk the egg. Add the cornstarch to another small bowl. Dip the shrimp into the egg and then the cornstarch. Fry the shrimp for about 5 minutes or until they turn pink and the outside is golden brown. Remove with a slotted spoon and drain on a paper towel.
- In a medium bowl whisk together mayonnaise, honey, and sweetened condensed milk. Add the shrimp and toss to coat. Sprinkle with candied walnuts and green onions. Serve.
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- Remove walnuts with a slotted spoon, gently shaking to drain all the water, then spread out on a baking sheet to dry.
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5/5 (1)Category EntreeCuisine ChineseTotal Time 30 mins
- Place water, salt, sugar and walnuts in small saucepan and bring to a boil over medium high heat (this will create the candied walnuts for the dish)
- Boil for 2 minutes, then remove the walnuts using a slotted spoon and place on a small plate to dry and cool
- In a small bowl, stir together corn syrup, honey, mayonnaise and sweetened condensed milk to create your sauce. Set aside for later
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5/5 (3)Category Main DishesCuisine ChineseTotal Time 35 mins
- In a small light-colored saucepan, add water and sugar. Bring to a simmer and allow to continue to simmer until syrup turns thick and the color changes to a very light gold color. This should take about 15 minutes.
- Add in the walnuts and stir until they are evenly coated in the syrup. Using a slotted spoon, drain walnuts from the syrup and place onto a sheet of parchment paper to dry.
- While the syrup is reducing, you can start frying the shrimp. Add oil to pot being used for frying, adding about 1 1/2 inches deep of oil. Bring oil to medium heat.
- Set aside whisked egg in a small bowl and cornstarch in another bowl. Coat shrimp in egg and shake off excess egg coating. Then roll shrimp in cornstarch until completely coated. Add to hot oil and cook until shrimp curl up, the coating turns crispy and shrimp are cooked through. Do this in a few batches until all shrimp are fried. Place cooked shrimp on a paper towel-lined plate. Do not wait for the shrimp to turn golden brown. Since these shrimp are battered in cornstarch, the coating will stay pale.
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- Stir the water and sugar in a small saucepan over medium heat until it comes to a boil. Add walnuts and continue to boil for 2 minutes. Transfer to a baking sheet lined with parchment paper using a slotted spoon and spread in a single layer. Set aside.
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- Stir together the water and honey in a quart size pot. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry overnight. Heat oil in a wok and deep fry the walnuts and remove and drain into a baking pan line with paper towel and a wire rack. Pour the oil into a can and cool and place into the garbage can.
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- Add the water, sugar and walnuts to a small saucepan and bring to a boil, boiling for 2 minutes. Transfer to a parchment-lined sheet to dry.
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