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
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
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.
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
WALNUT SHRIMP
Make and share this Walnut Shrimp recipe from Food.com.
Provided by Hadice
Categories Asian
Time 25m
Yield 2-4 serving(s)
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. Place walnuts on paper towel to dry.
- Whip egg whites in a medium bowl until foamy. Stir in the rice flour until mixture becomes pasty.
- Heat oil in a deep frying pan over medium high heat.
- Dip shrimp into flour batter, then fry in the hot oil until golden (about 5 minutes)
- Remove and drain on paper towels.
- In a medium bowl, stir together mayo, honey and sweetened condensed milk.
- Add shrimp and toss to coat.
- Sprinkle with walnuts and serve.
Nutrition Facts : Calories 2090.3, Fat 143.5, SaturatedFat 18.8, Cholesterol 356.5, Sodium 670.9, Carbohydrate 145, Fiber 3.3, Sugar 92.3, Protein 62
HONEY WALNUT SHRIMP RECIPE BY TASTY
Here's what you need: cornstarch, egg whites, water, shrimp, sugar, brown sugar, walnuts, water, oil, mayonnaise, honey, condensed milk, water
Provided by Fatimah A
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix the egg whites until frothy, then fold them with the cornstarch and 3 tbsp water.
- Add the shrimp and coat well. In a saucepan, add the sugars, 1 cup of water, and walnuts. Mix and let it simmer for 12-15 minutes.
- Fry the shrimp for a few minutes until golden.
- After the walnuts and sugar syrup reduce, lay them on parchment paper to dry.
- Mix the sauce ingredients and pour over the shrimp. Top with roasted walnuts.
- Garnish with green onions and serve.
Nutrition Facts : Calories 599 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 1 gram, Protein 23 grams, Sugar 39 grams
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- Heat enough canola oil in a small pot, so that it’s deep enough to submerge a whole shrimp. This is why the recipe calls for a range of 3 to 4 cups. When the oil reaches 325 degrees F, fry the walnuts for about 4 minutes. They are ready when they start to turn a golden brown color. Some people like their walnuts more or less toasted, so you can experiment to your own taste. The difference is really in the last 30 to 60 seconds, so make that decision quickly!
- While the oil is heating, pour 2 tablespoons of water, granulated sugar and a pinch of salt into a small saucepan over low heat to make your simple syrup. Stir occasionally to reduce, 3 to 5 minutes. Once the walnuts are done, scoop them out quickly with a slotted spoon, draining as much oil off as possible. Transfer them to the saucepan with your simple syrup.
- Continue stirring the walnuts in the simple syrup over medium low heat until there is no remaining liquid in the saucepan, and the syrup is completely coating the walnuts without dripping off. This step is important, because you want a thin and hard candy coating on your walnuts. If you take them out too early, they will be chewy rather than crunchy. When they are ready, transfer them to a parchment lined sheet pan, spreading them out so they are not touching each other.
- Next, combine the mayonnaise, condensed milk, rice vinegar, and salt in a small bowl, and stir until smooth. Set aside. You want this sauce to be at room temperature.
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