The Best Honey Walnut Shrimp Recipe

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The Best Honey Walnut Shrimp Recipe :- In the classic Chinese-American meal known as Honey Walnut Shrimp, the shrimp are fried until they are crispy and then mixed in a sweet sauce that is creamy and contains candied walnuts. Here is a recipe that is not only good but also simple to follow:

 

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The Best Honey Walnut Shrimp Recipe

During the preparation of the traditional Chinese-American dish known as Honey Walnut Shrimp, the shrimp are first fried until they reach a crispiness level, and then they are combined with a sweet sauce that is creamy and contains crushed walnuts. Consider the following dish, which is not only delicious but also easy to carry out:

 

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Also Read :- 9 Evidence-Based Health Benefits of Almonds  

 

Ingredients:

For the Candied Walnuts:

  • 1 cup walnuts
  • 1/2 cup sugar
  • 1/2 cup water

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cornstarch
  • 2 large egg whites
  • Vegetable oil for frying

For the Sauce:

  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon sweetened condensed milk
  • 1 tablespoon lemon juice

 

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Instructions:

1. Candy the Walnuts:

Bring the sugar and water to a simmer in a small saucepan. Boil the syrup for 2-3 minutes until the walnuts are added and the consistency is thickened. Transfer the walnuts to a baking sheet that has been lined with parchment paper to allow them to chill and harden. Use a slotted spoon to do so.

 

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2. Prepare the prawns:

Combine the prawns with salt and pepper in a basin. Lightly beat the egg whites in a separate basin until they are frothy. Place the cornflour in a shallow dish. Dip each prawn into the egg whites, then coat it with cornflour, brushing off any excess.

 

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3. Begin by frying the prawns:

In a deep pan or wok, heat approximately 2 inches of vegetable oil to 350°F (175°C). Fry the prawns in stages until they are golden and crispy, which should take approximately 2-3 minutes per batch. Remove any surplus oil by allowing it to drain onto paper towels. Prepare the sauce: Whisk the mayonnaise, honey, sweetened condensed milk, and lemon juice in a sizable basin until the mixture is smooth.

 

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5. Combine and serve:

Coat the fried prawns in the sauce until they are evenly coated. Sprinkle the candied walnuts over the dish and transfer it to a serving plate. Garnish with chopped green scallions if desired and serve immediately.

 

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Nutrition: 

Calories: 420
Protein: 25g
Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 18g
Fat: 21g
Saturated Fat: 3g
Cholesterol: 190mg
Sodium: 600mg

 

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Tips:

Using fresh prawns that are huge and fresh is the best way to achieve the desired texture and flavour. Before coating, make sure that the shrimp have been completely thawed and patted dry if you are using frozen shrimp.

The second method of coating is to ensure that the prawns are completely covered in cornflour and that the egg whites are beaten until they become foamy. This will result in a texture that is extremely crispy. This helps to create a batter that is light and airy.

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While you are frying, make sure that the oil temperature is kept at 350 degrees Fahrenheit (175 degrees Celsius). When the temperature falls below a certain point, the prawns will take in more oil, causing them to become greasy. They could catch fire if the temperature is too high.

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Candied Walnuts: Before using the walnuts, make sure they have completely finished cooling and have solidified. The prawns will be able to maintain their crunchiness as a result of this fact.

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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