Honey Walnut Shrimps Recipes

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HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup shelled walnut halves or large pieces (about 4 ounces)
1/2 cup mayonnaise
2 tablespoons sweetened condensed milk
2 tablespoons pineapple juice, such as Dole's 100% Pineapple Juice
1 tablespoon honey
2 teaspoons white distilled vinegar
Kosher salt
1 pound very large (U 16-20) shrimp, peeled and deveined
2 medium heads broccoli, about 1 pound, cut into florets, stems peeled and cut into bite-size pieces
Canola oil, for frying (about 3 cups)
1/3 cup sugar
1/4 cup cornstarch

Steps:

  • Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
  • Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
  • Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
  • Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
  • Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
  • While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
  • Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
  • Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
  • Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
  • Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
  • Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

Provided by Celia

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 cup water
⅔ cup white sugar
½ cup walnuts
4 egg whites
⅔ cup mochiko (glutinous rice flour)
¼ cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Steps:

  • Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  • Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  • In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g

CHINESE HONEY-WALNUT SHRIMP



Chinese Honey-Walnut Shrimp image

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Provided by SweetNsalty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Steps:

  • Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  • Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  • Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  • Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  • Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  • Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  • Serve shrimp with the walnuts and honey dressing.

Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

A "Hong Kong Style" Chinese recipe! Crispy batter-fried shrimp tossed in a creamy sauce and topped with sugar coated walnuts. One of my family's favorite dishes.

Provided by ChamoritaMomma

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 lb large shrimp, raw, peeled and deveined
1/2 cup walnuts, more if you really like them
5 cups water
1 cup sugar
2 -3 cups oil
1/2 cup cornstarch
1/2 cup egg white
2 tablespoons honey
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon Accent seasoning (optional)
1 tablespoon fresh lemon juice
1 1/2 tablespoons condensed milk

Steps:

  • Start by rinsing the walnuts, then boil in water, changing water a couple of times. The goal is to have clear water but it takes way too long. When tired of changing the water add sugar and boil until sugar dissolves. Drain walnuts.
  • On high, heat 2 cups oil until almost smoking, lower to medium heat and deep fry walnuts until they're shiny and brown, no longer golden. It takes a little while before they actually burn but keep an eye on them. Place walnuts on cookie sheet, let cool. I make extra because they are delish and I ate quite a few while prepping the shrimp. Keep the oil to cook the shrimp later.
  • Mix cornstarch and egg whites together to form a thick, sticky texture. Do not over mix, if too smooth and soupy add some more cornstarch. Add peeled, deveined shrimp and coat well.
  • The mix will be a bit runny. This mixture, when fried, will be like a tempura type coating on the shrimp and should be crispy like fried chicken or something like it.
  • Next prepare the sauce, by combining the honey, lemon juice, mayonnaise salt, accent, and condensed milk. I found that there's not really a lot of sauce for the shrimp but if you don't want it very saucy this is a good coating. Otherwise increase the amount of honey, lemon juice, mayonnaise and condensed milk; or just add a little more condensed milk if you just want a bit more sauce. The mayonnaise and condensed milk really make the sauce.
  • Now it's time to fry up the shrimp. Use the same oil from frying the walnuts but add more oil to make sure you cover the shrimp. Heat the oil up on high and turn down a bit when it starts to smoke. I recommend cooking the shrimp in at least 2 batches to ensure the tempura-like batter cooks and gets crispy. Do not cover as it will steam the batter and shrimp. Drain the shrimp of excess oils. Once done frying the shrimp add to the sauce and coat well. Top off with the walnuts and serve.
  • Variation: You can use cut up chicken instead of the shrimp. Deep fry until cooked and crisp.

Nutrition Facts : Calories 1562.7, Fat 126.1, SaturatedFat 16.5, Cholesterol 179, Sodium 485.5, Carbohydrate 84.2, Fiber 1.2, Sugar 64, Protein 29.4

HONEY WALNUT SHRIMP RECIPE BY TASTY



Honey Walnut Shrimp Recipe by Tasty image

Here's what you need: cornstarch, egg whites, water, shrimp, sugar, brown sugar, walnuts, water, oil, mayonnaise, honey, condensed milk, water

Provided by Fatimah A

Yield 4 servings

Number Of Ingredients 13

½ cup cornstarch
2 egg whites
3 tablespoons water
12 oz shrimp, small
¾ cup sugar
2 tablespoons brown sugar
½ cup walnuts
1 cup water
oil, for frying
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon condensed milk
1 tablespoon water

Steps:

  • Mix the egg whites until frothy, then fold them with the cornstarch and 3 tbsp water.
  • Add the shrimp and coat well. In a saucepan, add the sugars, 1 cup of water, and walnuts. Mix and let it simmer for 12-15 minutes.
  • Fry the shrimp for a few minutes until golden.
  • After the walnuts and sugar syrup reduce, lay them on parchment paper to dry.
  • Mix the sauce ingredients and pour over the shrimp. Top with roasted walnuts.
  • Garnish with green onions and serve.

Nutrition Facts : Calories 599 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 1 gram, Protein 23 grams, Sugar 39 grams

HONEY WALNUT SHRIMPS



Honey Walnut Shrimps image

Make and share this Honey Walnut Shrimps recipe from Food.com.

Provided by foodart

Categories     Nuts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups water
1 cup honey
1 cup walnuts, whole
3 cups oil
1 1/2 lbs medium shrimp, peel and deveined
1 cup cornstarch
1 teaspoon salt
3 cups oil
3 cups mayonnaise, best food
1/2 cup granulated sugar
1 teaspoon salt
1/3 teaspoon white pepper
1 teaspoon vanilla extract
1 1/2 fresh lemon juice
14 ounces condensed milk, Carnation
sesame seeds, toasted

Steps:

  • Stir together the water and honey in a quart size pot. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry overnight. Heat oil in a wok and deep fry the walnuts and remove and drain into a baking pan line with paper towel and a wire rack. Pour the oil into a can and cool and place into the garbage can.
  • Place the cornstarch and salt into a bowl and add some of the shrimps and coat the shrimp and remove extras cornstarch and deep fry in oil for a minute or two and drain on a rack. Repeat is step until done. Cool the oil and pour into a glass jar for use favor oil for stir fry.
  • Assemble sauce by whisking together ingredients until smooth. Make 4 cups of sauce. Place the extra sauce onto a plastic container and cover and into refrigerator.
  • In a mixing bowl, combine hot cooked shrimp and one cup of the walnut shrimp's sauce until thoroughly coated. To garnish, top with honey walnuts sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 3139.6, Fat 277.2, SaturatedFat 39.2, Cholesterol 197.7, Sodium 2350.7, Carbohydrate 153, Fiber 1.6, Sugar 109.5, Protein 25.3

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

This is one of my favorite dishes at a well known KC restaurant. It's taken me quite a while to perfect this but I think this is very close.

Provided by CindiJ

Categories     Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups water
1 cup sugar
1 cup english walnuts
6 egg whites
1 cup cornstarch
1 1/2 lbs large shrimp, peeled and deveined
1/3 cup mayonnaise
1/4 cup honey
2 tablespoons sweetened condensed milk
2 tablespoons fresh orange juice
1 teaspoon orange zest
1 1/2 cups canola oil (for frying)
3 cups shredded cabbage or 3 cups bok choy
1 cup shredded carrot

Steps:

  • In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry.
  • Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside.
  • In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f.
  • While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside.
  • Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown.
  • You will want to do this in 3-4 batches. Remove and drain on paper towels.
  • Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.

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From kirbiecravings.com


EASY HONEY WALNUT SHRIMP - COOKING WITH CHEF BRYAN
Place the prepared shrimp in a large bowl. 2. To the shrimp add the baking soda, salt, white pepper, 1 tbsp cornstarch, 1 tbsp vegetable oil. Mix everything together until well combined, set aside. 3. In a separate bowl combine the 1/2 cup cornstarch 1/4 tsp salt and 1/4 tsp pepper, mix together and set aside. 4.
From cookingwithchefbryan.com


HONEY WALNUT SHRIMP RECIPE | MIKHA EATS
2021-09-07 This honey walnut shrimp recipe has juicy EXTRA crispy shrimp tossed in a sweet creamy sauce that you just can’t get enough of. And of course, you can’t forget the sweet, salty, and addictively crunchy candied walnuts. Let’s jump into the recipe already but I’m starting to drool! How to Make the BEST Honey Walnut Shrimp Recipe
From mikhaeats.com


QUICK & EASY HONEY WALNUT SHRIMP RECIPE • AWG PRIVATE CHEFS
2020-05-25 Step 2: Prepare & Coat The Shrimp. Rinse your shrimp until cold running water, then pat the shrimp dry with paper towels. Season with salt, pepper, and granulated garlic. In a small mixing bowl, crack two large eggs, and assault them vigorously with a fork until well beaten. In a another bowl, place your cornstarch, and also season the ...
From awgprivatechefs.com


HONEY WALNUT SHRIMP RECIPE | SIDECHEF
Step 9. Make the creamy sauce by combining Mayonnaise (3 Tbsp) , Honey (1 1/2 Tbsp) , Sweetened Condensed Milk (1 Tbsp) , and Lemon (1) in a small bowl. Stir well. Step 10. Transfer the shrimp to a large bowl, add the creamy honey sauce, and toss to combine. Step 11.
From sidechef.com


HOW TO MAKE HONEY WALNUT SHRIMP | EASY TO FOLLOW RECIPE
2014-10-25 Do you love Honey Walnut Shrimp (Prawns)? Here’s a step by step tutorial on how to cook this classic Asian dish including how to make the sauce from scratch. This recipe tastes amazing with a bowl of hot rice. Impress your friends and family with this dish.
From myshrimprecipes.com


HONEY WALNUT SHRIMP | THE RECIPE CRITIC
2015-09-13 In a small saucepan stir together the water and sugar. Bring to a boil and add the walnuts. Boil for about 2 minutes then drain and place on a cookie sheet to dry. Heat the oil in a heavy deep skillet over medium high heat. In a small bowl whisk the egg. Add the cornstarch to another small bowl.
From therecipecritic.com


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