Honey Walnut Shrimp

Honey walnut shrimp is my favorite Chinese dish ever, and is in my opinion, the best Chinese dish ever.  When I was younger and my family went out for Chinese food, we always ordered it, and there were never any leftovers to take home.  I had never even thought to make it at home until I saw it on my friend Daisy’s blog, and I was delighted by how easy it was to make.  I made a few changes to mine, but basically the walnuts are cooked in a honey caramel until they are caramelized and crisp, and the shrimp are battered in a light egg white rice flour batter, and quickly deep fried until puffed and crispy.  If you’ve never tried this dish, you must try it (you’ll thank me later).  Here’s how to make it:

Yield: Serves 3-4…but if I’m there, maybe only 1

Ingredients:
1 cup water
2/3 cup sugar
1 tablespoon honey
3/4 cup walnuts
1 tablespoon mayonnaise
2 tbsp heavy cream
1 teaspoon lemon juice
pinch of salt and pepper
1 pound shrimp, shelled and deveined
2 egg whites, whipped until foamy
1/4 cup mochiko rice flour
steamed rice, for serving
chopped scallions, for garnish

Directions:
Combine the water, sugar, honey, and walnuts in a heavy bottomed saucepan.  Bring to a boil, and watch very carefully as the mixture first dissolves the sugar, and then starts to caramelize.  This will go from perfect to burned very quickly, so keep an eye on it, and also keep in mind that you want to pull it a few moments before it’s actually done, since it continues to cook after you take the pan off the heat.

Remove the walnuts from the pan with a slotted spoon, and place on parchment paper to harden.

Whisk to combine the mayonnaise, heavy cream, lemon juice, and salt and pepper.  Set aside.

Preheat a deep fryer to 350 degrees F.

Combine the whipped egg whites and rice flour, and whisk until it forms a smooth paste.

Season all the shrimp on both sides with salt and pepper, then dip it into the batter.  Deep fry in batches for 2-3 minutes, until golden brown.

Drain on a paper towel, then toss in the cream sauce.  Add the caramelized walnuts to the mix, and serve the dish with some steamed rice.  Enjoy!

Click here for the printable recipe.

Recipe adapted from Daisy’s World.

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18 Responses to Honey Walnut Shrimp

  1. daisy says:

    I could eat this right now for breakfast! Looks good, Joanne!

    daisy

  2. Scrumptious – can’t say I have had the opportunity to enjoy this dish before – look forward to trying it soon. :-) Mandy

  3. This looks awesome – I don’t eat shrimp all that often but my husband and kids love it. He will be happy to try this one out!

  4. I’ve never tried this before but it sounds delish! thanks for sharing and inspiring!

  5. I think you’ve outdone yourself this time, but I think that every time you post a new recipe. This looks fantastic. so much so I’ve retweeted it :)

  6. This looks delicious – another great recipe. Thanks for sharing!

  7. I have to say.. these honey walnut shrimp really look delicious. I never thought to use honey with my shrimp. I can’t wait to try it

  8. Caroline says:

    Why must you do this to me, Joanne!? Honey walnut shrimp is definitely one of my favorite Chinese dishes as well. I never realized that it’s pretty simple to make. Sooo I just printed out this recipe and I’m going to try and make it very, very soon! Seriously…this sounds incredible. I could go on and on and on…but I’ll spare you. ;)

  9. I saw the name of your post and could not pass it up. There are a number of entress out there with cashews and peanuts, but very few with walnuts. I am saving this and I do need to thank you now, I have no doubts that this is delicious. Enjoy the weekend!

  10. Christy says:

    I just love the creative and many different styles of Chinese cooking in all the dishes:)
    I have not really tried this before, although I have had many many other styles of shrimps as I am a big fan of shrimps! Or maybe I have, I just didn’t remember it? :D

  11. Wow, if I could eat shrimp, I would totally make yours! (I’m allergic- boo!)

  12. In the last 3 weeks I’ve had honey prawns (shrimp) twice – absolutely love it and while I’ve been adding cashews to mine – walnuts seem soooooooo much better! Thanks for the recipe and idea!

  13. rsmacaalay says:

    Wow look at those prawns, I love them.

  14. I can see why you love this do much – it sounds and looks delicious. I’ll have to be sure to save this recipe. Thanks for sharing.

  15. Ann says:

    Wow – it looks fantastic! I’m allergic to shrimp, but honey bunny would LOVE this…I wish I could make it for him!

  16. Nydia says:

    OH…perfect recipe. I always have some problems with my English, I think I wasn’t at school when we learned this: in Peru we have to kind of shrimps, one that comes from the sea and we called “langostino”, and we have the others that come from the reiver and we called “camaron”. When you say “shrimp” you mean the one that leaves in the ocean or in the river?

  17. mjskit says:

    This shrimp looks absolutely delicious! Love all of the flavors and the textures! Beautiful presentation!

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