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My review
Honey Walnut Shrimp
3
Celia
"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"
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Ingredients
30 m servings 605Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 394519 Ratings
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Most helpful positive review
11/27/2006
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 t...
Most helpful critical review
3/10/2011
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 lig...
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11/27/2006
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 t...
4/20/2006
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 par...
10/28/2007
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 se...
5/21/2008
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 us...
3/10/2011
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 lig...
7/24/2006
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 reci...
2/21/2007
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 m...
3/9/2006
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 larg...