Eat With Emily

Honey Walnut Shrimp

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Honey Walnut Shrimp

Course Side Dish
Cuisine Chinese
Servings 4 People

Ingredients

FOR THE CANDIED WALNUTS:

  • 1 Cup Walnut Halves
  • 2 Tablespoons Butter
  • 1/3 Cup water
  • 1/3 Cup Brown Sugar

FOR THE MAYO MIXTURE:

  • 1/2 Cup Japanese Kewpie Mayo
  • 1 Tablespoon Condensed Milk
  • 1 Tablespoon Honey
  • 1 Teaspoon lemon juice
  • 1/4 Teaspoon Salt

FOR PLATING THE HONEY WALNUT SHRIMP: ( Optional )

  • 1/2 A Head Of Cabbage ( Thinly sliced )

FOR FRYING THE SHRIMPS:

  • 34 Pieces Of Shrimps ( Size 31-40 per pound / Peeled & Deveined )
  • 2 Large Eggs
  • 1 Box Tempura Batter ( 10 ounces )
  • 3 Cups Vegetable Oil

Instructions

Wash the shrimp.

  • Place the peeled and deveined shrimp in a bowl and pour enough cold water into the bowl to submerse the shrimp.
  • Then add in 1 tablespoon of salt. Swish the shrimp around and rinse several times to remove any salt.
  • Drain and set aside.

Make the candied walnuts.

  • On medium-high heat add 2 tablespoons of butter to a pan.
  • Once the butter has melted toss in the walnut halves and stir for about 2 minutes . Coat the walnuts with the butter. Then remove the walnuts from the pan and momentarily set aside.
  • Clean the pan and on medium-high heat pour in 1/3 cup of water and also add in 1/3 cup of brown sugar.
  • Stir and bring to a boil.
  • Then return the buttered walnuts to the pan and slightly reduce the heat. The heat should be right in between medium and medium-high.
  • Stir for about 5 minutes or until the sugar has carmelized.
  • Transfer the candied walnuts to a sheet of parchment paper or aluminum foil and separate the walnuts otherwise they will stick to one another. Set aside to dry.

Make the mayo mixture:

  • In a small bowl stir together the Japanese mayo, honey, condensed milk and salt.
  • Then add in the fresh lemon juice and stir to combine.

Prepare the bed of cabbage: ( optional )

  • Thinly slice the cabbage and place on a plate. Then set aside .

Prepare the shrimp for frying:

  • In a bowl beat 2 eggs.
  • Place the shrimp in the bowl and coat with the beaten eggs.
  • In another bowl pour in the tempura batter.
  • Then transfer the shrimp to the bowl of batter. Coat the shrimp with the batter.
  • Place the shrimp on a plate or cookie sheet lined with aluminum foil for easy cleaning.

Get ready to fry the shrimp:

  • Add 3 cups of vegetable oil to a wok and turn the heat on to medium-high. Once the oil is hot add in the shrimp and reduce the heat to medium or medium-low to prevent it from browning too quickly.
  • Before adding in your next batch of shrimp be sure to allow the oil to return to its original temperature by turning the heat back up to medium-high . And again once the oil is hot then you can place your next batch of shrimp into the wok. After adding in the shrimp slightly reduce the heat and fry until lightly golden brown. Repeat the process with the third batch of shrimp.
  • Place the fried shrimps on a wire rack or a plate lined with paper towels until all of the shrimp has been fried.
  • Then transfer the fried shrimp to a bowl and toss to coat with the mayo mixture.
  • Place the coated shrimp on the bed of cabbage.
  • And sprinkle on some of the candied walnuts.
  • Serve immediately while hot.

Notes

If you do not have tempura batter, you can use cornstarch instead.
The Kewpie Mayo, frozen shrimp and walnut halves were purchased at Costco. The tempura batter was purchased at an Asian Market.
Please note that product availability varies by Costco locations and some products are only sold for a limited time. Prices may vary as well. Be sure to check with your local Costco for product availability before attempting to make any of these recipes.

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