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Kitchen Notes
Is anyone surprised that my favorite Chinese food has honey in it? I realize that Orange Chicken rules as America’s favorite, but the sweet, crunchy, delectable taste of Honey Walnut Shrimp wins my heart every time and cannot be ignored. This recipe has all the potential to be just as good as or better than at a restaurant. Not only is the taste worth raving about, it’s incredibly filling. I hope you make room in your next home cooked two item combo for Honey Walnut Shrimp.
Honey Walnut Shrimp
Servings: 4 servings
Active time: 15 minutes
Total time: 30 minutes
- 1 cup water
- 2/3 cup white sugar
- 1/2 cup walnuts
- 4 egg whites
- 2/3 cup mochiko (rice flour)
- 1/4 cup mayonnaise
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons honey
- 1 tablespoon canned 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 the mochiko and mix 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 for each shrimp. Remove shrimp with a slotted spoon and drain on paper towels.
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. When all of the shrimp is cooked, add it to the sauce and coat each piece. Sprinkle the candied walnuts on top and serve.
Recipe from Allrecipes. Original Recipe from here.