Honey Walnut Shrimp Recipe

"One of our favorite dishes at our local Chinese restaurant is their Honey Walnut Shrimp. It's shrimp fried in a light tempura batter and tossed in a delicious creamy honey sauce and topped with candied walnuts. It's so dang good that I crave it all the time! But I don't always have the time to dine out, so this is the recipe I use to make it at home (it's said to be a copycat of the Honey Walnut Shrimp served at Panda Express Restaurant, too). The only change I make is to increase the walnut halves to 1 cup (they're so good that I want more, for a bit more sweet crunch). The recipe is deceptively easy to prepare though, so there's no reason not to have Honey Walnut Shrimp at home on a regular basis. I usually serve it with sides of cooked white rice and steamed broccoli (or a stir-fried veggie combo)."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (331.2 g)
Calories 611.9
Total Fat - 30.7 g
Saturated Fat - 3 g
Cholesterol - 146 mg
Sodium - 749.6 mg
Total Carbohydrate - 69.3 g
Dietary Fiber - 1.5 g
Sugars - 43.9 g
Protein - 16.7 g
Calcium - 106.4 mg
Iron - 1.2 mg
Vitamin C - 9.9 mg
Thiamin - 0.1 mg

Step 1

In a small saucepan, bring water, sugar and walnuts to a boil for 2 to 3 minutes. Remove walnuts to a cooling rack to dry. (Avoid paper towels for the drying process, as the candied walnuts will stick to them.)

Step 2

Heat oil in a wok or large skillet over medium-high heat (or until oil reaches 350°F/175°C).

Step 3

In a medium size mixing bowl, whisk the egg whites until foamy. Add the cornstarch, and whisk until well combined and batter is smooth. Using a heat-resistant slotted spoon, dip shrimp into the batter and let excess batter drip back into the bowl, but shrimp should remain well coated on all sides with batter.

Step 4

Place coated shrimp into the hot oil and let them fry for 4 to 5 minutes or until lightly golden brown. Use the slotted spoon to remove fried shrimp to a paper towel to absorb excess oil.

Step 5

Add mayonnaise, honey, condensed milk and lemon juice to a large serving bowl, and stir until well combined. Add the cooked shrimp to the honey sauce, and gently toss until evenly coated.