Chinese Honey Walnut Shrimp Recipe

Shrimp: Peeled and deveined, these are the main protein in the dish.

Walnuts: Used to create the candied topping for the shrimp.

Sugar: Dissolved in water to candy the walnuts.

Mayonnaise: Forms the base of the creamy sauce.

Honey: Adds sweetness to the sauce.

Condensed milk: Provides a rich, sweet flavor to the sauce.

Cornstarch: Used to create the batter for frying the shrimp.

Egg whites: Beaten to form the batter for the shrimp.

Oil: Used for frying the shrimp until golden brown.

When preparing the shrimp for frying, ensure they are thoroughly dried with paper towels before dipping them into the batter. Excess moisture can cause the batter to not adhere properly and may result in uneven frying. Additionally, when frying, avoid overcrowding the pan to maintain the oil temperature, ensuring each piece cooks evenly and achieves a crispy, golden-brown exterior.

• shrimp - Substitute with chicken breast: Chicken breast can mimic the texture of shrimp when cut into small pieces and cooked properly.

• walnuts - Substitute with pecans: Pecans have a similar texture and flavor profile to walnuts, making them a good alternative.

• sugar - Substitute with honey: Honey can provide the sweetness needed while adding a slightly different flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to mayonnaise.

• honey - Substitute with maple syrup: Maple syrup can offer a similar sweetness and viscosity as honey.

• condensed milk - Substitute with evaporated milk: Evaporated milk can be sweetened to mimic the sweetness and thickness of condensed milk.

• cornstarch - Substitute with potato starch: Potato starch can provide a similar thickening effect as cornstarch.

• egg whites - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can mimic the binding and foaming properties of egg whites.

• oil for frying - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the shrimp soggy.

• Transfer the cooled shrimp into an airtight container. For best results, use a container that fits the amount of shrimp snugly to minimize air exposure.

• Store the candied walnuts separately in another airtight container. This keeps them crunchy and prevents them from becoming sticky.

• Place both containers in the refrigerator. The shrimp can be stored for up to 3 days.

• For freezing, lay the shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date and use within 1 month for optimal taste.

• To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for 10-12 minutes, or until heated through. Avoid microwaving, as it can make the shrimp rubbery.

• Reheat the candied walnuts separately in a dry skillet over medium heat for 1-2 minutes to restore their crunch.

• Once reheated, toss the shrimp in the honey mayonnaise sauce and top with the candied walnuts before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the shrimp on a baking sheet lined with parchment paper.
  3. Cover the shrimp loosely with aluminum foil to prevent them from drying out.
  4. Bake for about 10-12 minutes or until the shrimp are heated through.
  5. In the last 2 minutes, add the candied walnuts to the baking sheet to warm them up slightly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil or butter to the skillet.
  3. Add the shrimp and cook for 3-4 minutes, stirring occasionally, until heated through.
  4. Add the candied walnuts in the last minute to warm them up.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Add the candied walnuts and microwave for an additional 30 seconds if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the shrimp in a single layer in the air fryer basket.
  3. Air fry for 3-4 minutes, shaking the basket halfway through to ensure even heating.
  4. Add the candied walnuts in the last minute to warm them up slightly.

• Small pot: Used to boil water and dissolve sugar for candying the walnuts.

• Whisk: Essential for mixing the mayonnaise, honey, and condensed milk into a smooth sauce.

• Medium bowl: Needed to combine the mayonnaise, honey, and condensed milk.

• Separate bowl: Used to beat the egg whites and mix them with cornstarch to form the batter.

• Frying pan: Utilized for frying the shrimp until they are golden brown.

• Baking sheet: Serves as a surface for drying the candied walnuts after boiling.

• Paper towels: Used to drain excess oil from the fried shrimp.

• Tongs: Handy for dipping the shrimp into the batter and for turning them while frying.

• Slotted spoon: Useful for removing the shrimp from the oil and allowing excess oil to drain off.

• Measuring cups: Necessary for accurately measuring ingredients like sugar, mayonnaise, honey, and cornstarch.

• Measuring spoons: Needed for precise measurement of smaller quantities like honey and condensed milk.

• Serving dish: To present the finished honey walnut shrimp topped with candied walnuts.

Prepare the walnuts ahead: Boil and dry the walnuts in advance to save time on the day of cooking.

Use pre-made batter: Consider using a store-bought tempura batter mix instead of making your own with cornstarch and egg whites.

Pre-make the sauce: Mix the mayonnaise, honey, and condensed milk the night before and refrigerate.

Use a deep fryer: A deep fryer can cook the shrimp more evenly and quickly than a frying pan.

Batch fry the shrimp: Fry the shrimp in batches to ensure they cook evenly and maintain the oil temperature.