Honey Walnut Shrimp is a widely popular Chinese-American takeout dish. It's crunchy succulent shrimp dressed in a creamy honey-mayo sauce, topped with caramelized walnuts. It is a tasty appetizer or when eaten with steamed white rice, a filling entree that's loved by many.
Eating this dish at a restaurant can be quite expensive. Plus, restaurant version uses small shrimp that are heavily battered and drenched in too much sauce. Making this at home is not only economical, but I can have it just the way I like it, using quality ingredients. Happy eating!
Chinese Takeout Recipe: Honey Walnut Shrimp
1 lb shrimp (peeled and deveined)
1/2 cup walnut halves
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon sweetened condensed milk
3 egg whites
1/3 cup corn starch
Oil for deep-frying
1/2 cup water
1/2 cup granulated white sugar
Bake the walnuts in the oven at 350 F for about 5 minutes until nicely toasted.
To make the caramel sauce, heat up the water in a small sauce pan until it comes to a boil. Add sugar. Cook the mixture until it reaches a nice golden color. Add in toasted walnuts and cook for 2-3 minutes. Remove walnuts and place them on a sheet of parchment paper to dry. Make sure that walnuts are not touching one another.
Whisk egg whites in a medium-size bowl with a fork until light and frothy. Add corn starch and whisk until combined. Add shrimp and lightly tossed until shrimp is evenly coated.
Heat up oil in a pot for deep frying. Drop in the battered shrimp one at a time to prevent sticking. Once cooked (about 1-2 minutes), remove from oil and transfer to a plate lined with paper towels to remove excess oil.
In a medium-size bowl, mix together mayonnaise, honey and condensed milk. Add in the fried shrimp. Toss shrimp until evenly coated with mayonnaise mixture. Transfer shrimp to a serving dish and top shrimp with caramelized walnuts. Garnish with chopped green onions or cilantro (optional).