This honey walnut shrimp is a Hong Kong-style recipe! Crispy battered shrimp are tossed in a creamy sauce and topped with sugar-coated walnuts.
Ingredients
- water: 1 cup
- white sugar: 0.66667 cup
- walnuts: 0.5 cup
- egg whites: 4 piece
- mochiko (glutinous rice flour): 0.66667 cup
- vegetable oil for frying: 1 cup
- large shrimp: 1 pound (peeled and deveined)
- mayonnaise: 0.25 cup
- honey: 2 Tbsp
- canned sweetened condensed milk: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Heat oil in a heavy deep skillet over medium-high heat.
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Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
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Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl. Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.
