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Rating: 4.51 stars
568 Ratings
  • 5 star values: 387
  • 4 star values: 122
  • 3 star values: 36
  • 2 star values: 8
  • 1 star values: 15

Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

605 calories; protein 26.1g; carbohydrates 68g; fat 26.3g; cholesterol 179.4mg; sodium 340.2mg. Full Nutrition
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Reviews (401)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2008
yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and then 2-3 tbsp of brown sugar. Read More
(454)

Most helpful critical review

Rating: 3 stars
03/10/2011
The question of authenticity is difficult because of regional variations. I would say that this recipe is not what I would prefer. It's too greasy and too sweet. My preferences run toward light, flavorful, subtleties, and this dish, as listed, does not fulfill that requirement. A far better method for treating shrimp in this manner is the standard wash of the walnuts in 1 cup of water and 1/3 cup of sugar. Forget the egg white batter--it brings the wrong texture to this dish. Instead, a very light egg wash with corn starch and panko is spot on, and the dip should be made minus the condensed milk with a very small touch of pressed garlic, so that you have what is essentially a very lightly touched aioli sauce with a honey sweetened linger on the palate. That's the way you improve on what has been lost in translation. Read More
(84)
568 Ratings
  • 5 star values: 387
  • 4 star values: 122
  • 3 star values: 36
  • 2 star values: 8
  • 1 star values: 15
Rating: 5 stars
09/23/2008
yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and then 2-3 tbsp of brown sugar. Read More
(454)
Rating: 5 stars
04/20/2006
Oh my gosh! I *absolutely love* honey walnut shrimp, but I didn't think that the recipe would be as simple as this. Like my display name says, I'm clueless when it comes to cooking. The only part that took me a while to get down was separating the egg whites, but other than that, if you're craving for some honey walnut shrimp, THIS is the recipe to use! Also, don't forget about the cabbage! Just shred some cabbage and spread it on the bottom of your container. After you coat the shrimp with the sauce, the cabbage can catch the extra sauce, and you've got yourself a delicious salad! Read More
(306)
Rating: 5 stars
10/29/2007
This is hands down the best thing I have ever done with shrimp! Maybe even better than PF Chang's version. I like my walnuts crispy, so I threw them in the hot oil for a moment (maybe 10-20 seconds) after boiling with sugar. Note that this will dirty the oil a bit, so if you are concerned with presentation you might want to use fresh oil for the shrimp. I used cornstarch instead of the rice flour, and mixed to an "Elmer's Glue" consistency. The batter was enough for a pound and a half of shrimp, but if you use that much you'll need to double the sauce. I never quite got the shrimp to a golden brown color, but I pulled the shrimp after six minutes and they were fine. The batter is bland, but it lets the sauce showcase itself. I added a teaspoon of lemon juice to the sauce for a bit of tang, and served with honeydew melon chunks. Will be making again! Read More
(239)
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Rating: 5 stars
05/21/2008
I registered just to rate this recipe. Honestly this taste better then some restaurants I’ve had this dish at. I followed the recipe exactly and it was a big hit. The effort should be made to use mochiko because it has a different texture that corn starch or flour can not duplicate. My husband suggested that I use the egg white mochiko mixture to coat chicken and make orange chicken. Thanks for sharing I will diffidently be making this again. Read More
(98)
Rating: 3 stars
03/10/2011
The question of authenticity is difficult because of regional variations. I would say that this recipe is not what I would prefer. It's too greasy and too sweet. My preferences run toward light, flavorful, subtleties, and this dish, as listed, does not fulfill that requirement. A far better method for treating shrimp in this manner is the standard wash of the walnuts in 1 cup of water and 1/3 cup of sugar. Forget the egg white batter--it brings the wrong texture to this dish. Instead, a very light egg wash with corn starch and panko is spot on, and the dip should be made minus the condensed milk with a very small touch of pressed garlic, so that you have what is essentially a very lightly touched aioli sauce with a honey sweetened linger on the palate. That's the way you improve on what has been lost in translation. Read More
(84)
Rating: 5 stars
07/24/2006
I used another recipe for the egg white mixture. 1/2 egg white. 1/2 cup cornstarch. Make sure to add shrimp to oil individually so they don't stick togehter. Used Missy's Candied Walnut recipe to cook walnuts. Read More
(67)
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Rating: 5 stars
02/21/2007
I used cornstarch instead of the mochiko...a little more than 2/3 cup to make it pasty and doubled the recipe for the sauce. My husband said it was really good and my daughter asked me to make more sauce next time. Tasted just like a dish I usually get at my favorite chinese restaurant. Read More
(57)
Rating: 5 stars
01/07/2006
As good if not better than any restaurant versions I've had. Read More
(36)
Rating: 5 stars
03/09/2006
Thanks so much, great recipe. I've been looking for this recipe for a long time now, and I'll look no further! The proportions were just right. One thing I did do differently was to cut the large shrimp into smaller bite-size pieces. They fry fast, and the yummy sauce sticks more evenly. Just like the restaurant! Yum-yum! Read More
(34)