Honey Walnut Shrimp | Chef John’s Cooking Class

Step 1

Wash and devein the tiger prawns then pat dry with paper towels first.

Step 2

In a bowl, coat the prawns evenly with a mixture of salt, ground white pepper, and 【Crispy Coating】. (Devein, wash and pat dry the prawns in order to well coated with the batter. Must using egg white for coating, thus the prawns will be crunchier and golden.)

Step 3

In a pan, bring water to a boil, add crystal sugar, then turn the heat to medium-low.

Step 4

When the crystal sugar is melted add in walnuts; constantly stir while sauce thickening until all walnuts are well coated.

Step 5

Pour onto a baking pan. Evenly spread out the walnuts, bake at 250°F/120°C for 15-20 minutes.

Step 6

In a cooking pan heat, enough cooking oil to 250°F/120°C to 300°F/150°C put in the prawns one by one, pay attention don't let the pawns stick together, fry for 2-3 minutes over medium-low heat, remove from the oil.

Step 7

Quickly re-fry again when the oil temperature reaches 400°F/200°C Place on a plate, set aside.

Step 8

Remove the walnuts from the oven, set aside to cool.

Step 9

Mix【Sauce】in a bowl. set aside.

Step 10

Place the pawns in a large bowl, toss to coat evenly with the prepared【Sauce】.

Step 11

Place in a serving plate top with candied walnuts.

Step 12

Enjoy!