Honey Walnut Shrimp

Ingredients

• 1 lb shrimp (deveined and shelled)
• 0.25 cup cornstarch
• 0.25 cup rice flour
• 0.33 cup water
• 0.25 tsp kosher salt
• 0.25 tsp baking soda
• 0.25 tsp ground white or black pepper
• frying oil (enough for shallow frying)
• steamed broccoli (optional, for serving)
• 1 cup walnuts (whole and unsalted)
• 3 tbsp water (for candied walnuts)
• 2 tbsp butter (for candied walnuts)
• 2 tbsp sugar (for candied walnuts)
• 4 tbsp kewpie mayo
• 2 tbsp condensed milk
• 0.5 tbsp honey
• 0.5 tbsp lemon juice

Steps

1. 1

   In a nonstick pan, melt butter, sugar, and water together. Stir continuously until the sugar is dissolved and turns light golden brown.

2. 2

   Add walnuts to the pan and mix well. Stir continuously for 3-5 minutes or until the walnuts are a deep golden brown.

3. 3

   Immediately pour the candied walnuts onto parchment paper and spread them out evenly so they do not stick together. Let them cool completely.

4. 4

   In a bowl, combine the shrimp, salt, pepper, cornstarch, rice flour, water, and baking soda. Mix well to coat the shrimp evenly.

5. 5

   In a separate small bowl, whisk together the kewpie mayo, condensed milk, honey, and lemon juice. Set aside.

6. 6

   Heat enough oil in a wok for shallow frying over medium-high heat. Fry the shrimp for 2 minutes on each side or until cooked through and golden.

7. 7

   Remove the shrimp from the oil and drain on a paper towel-lined plate to remove excess oil.

8. 8

   In a large mixing bowl, toss the fried shrimp, candied walnuts, and the prepared mayo sauce together until well coated. Serve immediately, optionally with steamed broccoli.

Notes

Ensure the shrimp are dry before coating if possible to help the batter stick. Serve immediately to keep the shrimp crispy.

Nutrition per serving

• main
• seafood
• chinese
• takeout
• fried
• easy
• dinner