Honey walnut shrimp, is the best shrimp dish in the whole world, it is crispy fried shrimp tossed in a sweet honey sauce that consists of mayonaise, honey and sweetened condensed milk, and topped with candied walnuts.” Hong Kong Style.
Benny Linn of the Pagoda Chinese Restaurant in North Pole, Alaska taught me to make some of his world-famous dishes. It was also featured on Diners, Drive-Ins and Dives many years ago. This is listed as an appetizer for $18.95, but I love it so much, I would order this as my main meal. Oh my goodness, I know there are a lot of steps, but I promise, you will love this recipe!
Cook time: 30 Min Prep time: 30 Min Serves: Depends, if an appetizer 3-4 if a main meal 2
This dish takes planning and proper exicustion. That said done correct and it is a vacation in your mouth. Your guest will errect satues in your name. Yes it is that good. So lets get started. As with everything your base and in this case it is Shrimp needs to be of the best quality. Unfortunatly I am not a fan of frozen shrimp. In some areas fresh seafood is not only a luxury but donwn right impossiable to get. So I have a sure fried method to help. If you are forced to buy frozen shrimp that has not been cooked, do not boil them. Adding more water to somrthing already frozen in water is a critical bad mistake. So I want you to head my warning and allow the frozen shrimp to thaw. Once cool but at room tempiture shell and devain. (note to devain them is to remove the block digestive tract.) Butterfly the shrimp. (this means slice the top open. but do not go all the way threw the shrimp). Massage with butter. You can also add minced garlic. Place on foil lined sheet pan. Into the over (400 degrees) for about 3 to 4 minutes until pink. Do not over cook.
Once Shrimp is ready follow these steps. First this is what you will need.
1 1/2 lb shrimp (21-25) (i like the big ones, peeled and deveined vegetable oil for deep frying
1/4 c cornstarch
1 Tbsp oil
1 c walnuts
2 Tbsp karo light syrup
3 Tbsp honey
2 Tbsp toasted sesame seeds
WALNUT SHRIMP SAUCE:
1 tsp salt
1/4 c half and half
1 tsp lime juice
2 1/2 Tbsp sweetened condensed milk
3 Tbsp mayonnaise )* note I prefer Japanese mayo Kewpie is the brand I use.
1 c carrots, julliened
1 c broccoli florets
Here Is How to Make Walnut Shrimp
1. Place on foil lined sheet pan. Into the over (400 degrees) for about 3 to 4 minutes until pink. Do not over cook. You can Boil shrimp/prawns until they turn pink, drain and put in a bowl. Once done toss cooked shrimp with cornstarch. IMPORTANT: Before you fry remember the oil needs to be over 400 degrees F and deep fry a few at a time. This makes your shrimp super crispy.
2. In a wok, heat vegetable oil. Mix together the walnuts, karo syrup, honey. Add to the oil in the wok and slow cook until the walnuts have absorbed the liquid (they are “candied”). Set aside in a bowl.
5. Combine the shrimp, walnuts and sauce. Transfer to a nice serving platter.
6. Cook carrots and broccoli just until tender. (This is more of a garnish) Top the shrimp, walnuts and sauce with this.