While I write this post I am starving. It’s a special form of torture to have to write about food while you’re ravenous. Just looking at the photo above of this shrimp dish is making my mouth water. I wish I could go back in time to when I took my first bite of this recipe. It’s almost an exact replica of the honey-walnut shrimp at the local Chinese restaurant. I contemplated adapting this recipe to a healthified version so it could fit into my Take-out at Home series but decided against it. There’s no way anything but a battered, fried, sugared, coated version could taste nearly as good. Plus, if you only eat honey-walnut shrimp when you make it, chances are you won’t be eating it weekly.
There are three components to this dish, the candied walnuts: the fry batter, and the mayo-based coating. All are easy enough but they do dirty a few dishes. Just make sure you fry your shrimp right after dipping them in the batter.
Taste: Just like your favorite Chinest take-out dish, sweet and satisfying.
Texture: The shrimp is perfectly cooked with a glorious crisp, crunchy batter while the sauce is creamy and the walnuts are crunchy.
Ease: There’s batter and frying so it does dirty quite a few dishes. However, nothing is overly difficult or complicated.
Appearance: I was surprised at how similar this looked to the restaurant dish.
Cons: Not healthy by any means. But hey, if you only eat honey-walnut shrimp when you make it from scratch at home, you probably won’t over-indulge.
Would I make this again? For a special treat.
How to make Honey-Walnut Shrimp
Yield: 4 servings
- 1 cup water
- 2/3 cup granulated sugar
- 1/2 cup walnuts
- 4 egg whites
- 2/3 cup cornstarch
- 1/4 cup mayonnaise
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 cup vegetable oil for frying
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 cornstarch until it has a pasty consistency. Heat the oil to 350 degrees F in a heavy deep skillet over medium-high heat. Dip shrimp into egg white-cornstarch batter then fry in batches in hot oil until golden-brown, about 5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
In a medium bowl stir together mayonnaise, honey, and sweetened condensed milk. Add fried shrimp and walnuts, tossing to coat.
Make Your Life More Delicious!
Get new recipes delivered by email and receive my 10 Baking Secrets You NEED to Know - for free!
© Handle the Heat - handletheheat.com