walnut shrimp

Walnut shrimp is a must-have dish at any Chinese banquet. Walnut shrimp is a tasty combo of crispy shrimp, candied walnuts, broccoli and sweet mayo sauce!

Walnut Shrimp

walnut

water

sugar

salt

mayonnaise

sweetened condensed milk

rice vinegar

honey ((optional))

shrimp ((450 grams, 16/20 size shrimp peeled and deveined))

cornstarch

broccoli ((225 grams, cut into 2 inch florets))

Heat enough canola oil in a small pot, so that it’s deep enough to submerge a whole shrimp. This is why the recipe calls for a range of 3 to 4 cups. When the oil reaches 325 degrees F, fry the walnuts for about 4 minutes. They are ready when they start to turn a golden brown color. Some people like their walnuts more or less toasted, so you can experiment to your own taste. The difference is really in the last 30 to 60 seconds, so make that decision quickly!

While the oil is heating, pour 2 tablespoons of water, granulated sugar and a pinch of salt into a small saucepan over low heat to make your simple syrup. Stir occasionally to reduce, 3 to 5 minutes. Once the walnuts are done, scoop them out quickly with a slotted spoon, draining as much oil off as possible. Transfer them to the saucepan with your simple syrup.

Continue stirring the walnuts in the simple syrup over medium low heat until there is no remaining liquid in the saucepan, and the syrup is completely coating the walnuts without dripping off. This step is important, because you want a thin and hard candy coating on your walnuts. If you take them out too early, they will be chewy rather than crunchy. When they are ready, transfer them to a parchment lined sheet pan, spreading them out so they are not touching each other.

Next, combine the mayonnaise, condensed milk, rice vinegar, and salt in a small bowl, and stir until smooth. Set aside. You want this sauce to be at room temperature.

Prepare the cleaned shrimp by first making the cuts on the back of the shrimp deeper, so they get a nice coating and will open up into a nice shape when fried.

Dredge the shrimp in cornstarch lightly and set aside. Keep the remaining cornstarch handy, because you will probably have to lightly dredge again just before frying.

Bring a pot of water to a boil for your broccoli, and add 1 teaspoon salt and 1 teaspoon oil to the pot. Blanch the broccoli florets for 30 seconds, and immediately scoop them out. Transfer to a bowl of cold water to stop the cooking process. After 10 to 15 seconds in the water, drain into a colander. The broccoli should still be very warm, but the shock of the cold water will keep them green. Next, arrange them around the perimeter of a serving plate. Cook the broccoli just before you fry the shrimp, as the broccoli should be warm when served.

Next, bring your frying oil (the same oil you used for the walnuts) up to 350 degrees F and dredge the shrimp for a second time in the remaining cornstarch, since the shrimp may have absorbed some of the cornstarch from the first dredging. Drop the shrimp one at a time into the oil carefully, but quickly in succession. You will have to do this in several batches, depending on the size of your pot. Keep in mind, you don’t want the shrimp to stick together, and you want to move quickly to drop in each batch of shrimp at around the same time so that they cook evenly and are done at the same time.

Fry the shrimp in batches until golden brown, about 2 to 3 minutes. Gently roll them around in the oil so they fry evenly, but take care so none of the oil splashes out of the pot.

Transfer the fried shrimp to a large stainless steel mixing bowl. When all the shrimp have been fried, pour the creamy sauce mixture on top of the shrimp, and gently toss the shrimp in the sauce until coated. This process should be quick!

Pour the shrimp onto the plate lined with broccoli, and sprinkle with the candied walnuts.

A homemade version of this popular Chinese dish. Crispy shrimp are coated in a sweet, creamy sauce and topped with candied walnuts.

Honey Walnut Shrimp

white sugar

shrimp

green scallions (thinly sliced)

tbsp condensed milk

honey

In a small light-colored saucepan, add water and sugar. Bring to a simmer and allow to continue to simmer until syrup turns thick and the color changes to a very light gold color. This should take about 15 minutes.

Add in the walnuts and stir until they are evenly coated in the syrup. Using a slotted spoon, drain walnuts from the syrup and place onto a sheet of parchment paper to dry.

While the syrup is reducing, you can start frying the shrimp. Add oil to pot being used for frying, adding about 1 1/2 inches deep of oil. Bring oil to medium heat.

Set aside whisked egg in a small bowl and cornstarch in another bowl. Coat shrimp in egg and shake off excess egg coating. Then roll shrimp in cornstarch until completely coated. Add to hot oil and cook until shrimp curl up, the coating turns crispy and shrimp are cooked through. Do this in a few batches until all shrimp are fried. Place cooked shrimp on a paper towel-lined plate. Do not wait for the shrimp to turn golden brown. Since these shrimp are battered in cornstarch, the coating will stay pale.

In a small bowl, add mayonnaise, condensed milk and honey. Whisk together sauce ingredients. Start with 1 tbsp of honey and add more if desired. Add shrimp to a large bowl and pour the sauce over shrimp. Gently toss shrimp in the sauce until all shrimp are coated. Place finished shrimp onto a large serving plate and top with candied walnuts. Garnish with scallions. Serve warm.

Top 2 walnut shrimp recipes from across the web

The most viewed walnut shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Walnut Shrimp

Honey Walnut Shrimp

Top 2 walnut shrimp recipes from across the web

The most viewed walnut shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Walnut Shrimp

Honey Walnut Shrimp

The most viewed walnut shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine