Honey Walnut Shrimp

One thing I do miss since moving to this gorgeous, yet rural, recreational area is the variety of great restaurants which I left behind in the San Francisco Bay Area. I've learned to recreate many of my favorites to enjoy at home.

Some recipes are more successful than others, and this is one, happily, can be replicated very well in the home kitchen.

Honey Walnut Shrimp

1 pound medium shrimp (31 to 40 count per pound), peeled and deveined, tails left on if you prefer
1/2 cup walnut halves
1 cup water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 Tablespoons honey
3 Tablespoons mayonnaise
1 Tablespoon fresh lemon juice
1/2 Tablespoon (1 1/2 teaspoons) condensed milk [Don't omit, even though it's such a small amount]

Toasted sesame seed, to garnish if desired

Note: I always double the amount of walnuts (using half for the recipe, and the remainder for another time; they are delicious to munch on!) I make them ahead to reduce the prep time when I'm ready to cook the shrimp.

To prepare the walnuts:
Rinse the walnut halves with water, drain and set aside.
In a medium pot bring water to a boil, then add sugar. Stir until mixture turns thick and golden color, then add the walnut. Boil for 2 minutes, remove with a slotted spoon, drain and place walnuts on a cookie sheet/parchment paper to dry. (They will stick to paper towels or regular paper.)

Heat 2 cups oil until hot (about 365* F), then deep fry walnuts until they're shiny and brown, and no longer golden. Place walnuts on cookie sheet, let cool. I like to sprinkle them, while still warm, with toasted sesame seeds, so the seeds will adhere. Set them aside, loosely covered with foil until ready to continue with the shrimp:

Make the sauce:
In a small bowl mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth, set aside.

Prepare the shrimp:
Mix cornstarch and egg whites together to form a thick, sticky batter and mix well with shrimp. Set aside. Heat oil until hot, then deep fry the shrimp, a few at a time until very lightly golden brown.

Drain, well on paper towels, then while still warm, place all the shrimp in a medium size bowl and fold in honey mayonnaise mixture. Mix thoroughly but gently, and arrange on platter, then sprinkle with walnuts. I like to serve this on finely shredded (angel hair) raw cabbage.

1 comment:

Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


 Subscribe in a reader...or

Enter your email address:

Delivered by FeedBurner