Honey Walnut Shrimp is a stunning fusion of sweet and savory that’s as beautiful as it is delicious. Plump, tender shrimp are bathed in a luscious, golden glaze that brings out their natural sweetness, while the crunchy candied walnuts add an unexpected twist of texture and flavor. Each bite is a symphony of contrasts—crisp and creamy, light and indulgent, with just a hint of richness that leaves you craving more. This dish is a perfect balance of elegance and comfort, often gracing the tables of upscale restaurants and home kitchens alike. Whether you’re serving it as a showstopping appetizer or a main course, Honey Walnut Shrimp is guaranteed to impress with its irresistible combination of flavors that dance on your taste buds.
Honey Walnut Shrimp
Honey Walnut Shrimp is a popular dish that combines crispy, fried shrimp with a sweet and creamy honey glaze. The shrimp are perfectly coated in the luscious sauce, which is balanced by the crunchy, caramelized walnuts that add both texture and flavor.
Ingredients
- 1 cup water
- ⅔ cup white sugar
- ½ cup walnuts
- 4 large egg whites
- ⅔ cup mochiko (glutinous rice flour)
- 1 cup vegetable oil for frying
- 1 pound large shrimp, peeled and deveined
- ¼ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon canned sweetened condensed milk
Instructions
- Collect all the ingredients needed for the recipe. This step ensures that everything is prepared and ready to go before you start cooking, making the process more efficient and organized. Having all the ingredients on hand also helps you avoid interruptions while cooking.
- In a small saucepan, combine water and sugar, stirring over high heat until it reaches a boil. Add the walnuts and let the mixture boil for 2 minutes. After boiling, drain the walnuts and spread them out on a cookie sheet to dry. This process creates a simple syrup that coats the walnuts, giving them a sweet, crunchy coating as they cool and dry.
- In a medium bowl, whip the egg whites until they become frothy. Then, gradually stir in the mochiko (glutinous rice flour) until the mixture reaches a thick, pasty consistency. This will create a batter-like texture that helps coat the shrimp when frying, giving them a light, crispy exterior.
- Heat oil in a deep skillet over medium-high heat. Dip each shrimp into the mochiko batter, ensuring they are fully coated, and fry them in batches in the hot oil. Cook for about 5 minutes, or until the shrimp turn golden brown and crispy. Frying in batches prevents overcrowding, allowing each shrimp to cook evenly and achieve a perfectly crispy texture.
- Using a slotted spoon, carefully remove the shrimp from the oil and place them on paper towels to drain excess oil. This helps ensure the shrimp remain crisp and not greasy by absorbing any leftover oil from frying.
- In a medium serving bowl, combine mayonnaise, honey, and sweetened condensed milk. Stir until the mixture is smooth and well-blended, creating a creamy, sweet sauce that will coat the shrimp and add rich flavor.
- Add the fried shrimp to the sauce and gently toss to coat them evenly. Once the shrimp are well-coated, sprinkle the candied walnuts on top for added crunch and sweetness. Serve immediately, allowing the dish to shine with its delicious combination of flavors and textures.
