Rating: 4.5 stars
561 Ratings
  • 5 star values: 383
  • 4 star values: 120
  • 3 star values: 35
  • 2 star values: 8
  • 1 star values: 15

A Hong Kong–style recipe! Crispy battered shrimp are tossed in a creamy sauce and topped with sugar-coated walnuts.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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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 water and sugar in a small saucepan over high heat. Bring to a boil and add 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 mochiko until it has a pasty consistency.

  • Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in batches in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

  • Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl. Add fried 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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