Honey Walnut Shrimp Classic (Print Version)
# Ingredients:
→ Shrimp
01 -
450 g jumbo shrimp, peeled and deveined
02 -
4 egg whites
03 -
0.25 teaspoon fine sea salt
04 -
0.25 teaspoon ground black pepper
05 -
85 g cornstarch
06 -
240 ml neutral oil (vegetable, avocado, or sunflower oil)
→ Sauce
07 -
60 ml Japanese mayonnaise (preferably Kewpie, or regular mayo as substitute)
08 -
45 ml sweetened condensed milk or condensed coconut milk
09 -
30 ml liquid honey
10 -
15 ml freshly squeezed lemon juice
→ Candied Walnuts
11 -
60 g walnut halves
12 -
40 g white granulated sugar or brown sugar
13 -
15 ml cold water
→ Garnish
14 -
1 green onion, finely chopped
# Instructions:
01 -
In a small bowl, thoroughly combine mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth. Set aside.
02 -
Place sugar and cold water in a non-stick pan over medium heat. Stir continuously until the syrup slightly thickens and turns clear. Add walnut halves and stir to evenly coat. Once a crystallized crust forms, immediately transfer walnuts with tongs to parchment paper, spacing them apart. Allow to cool completely.
03 -
Pat shrimp dry and season with salt and black pepper. In a separate bowl, whisk egg whites until foamy. Add cornstarch to create a smooth, runny batter. Using tongs, coat each shrimp evenly in the batter.
04 -
Heat neutral oil in a deep pan to 175–190°C. Fry shrimp in small batches for 2–3 minutes until golden and crisp. Avoid crowding the pan to maintain oil temperature. Remove fried shrimp with a slotted spoon and drain on a wire rack or paper towel-lined tray.
05 -
Place fried shrimp in a large bowl. Add candied walnuts and prepared sauce. Toss gently until shrimp and walnuts are evenly coated. Top with finely chopped green onion and serve immediately.
# Notes:
01 -
Ensure candied walnuts are cooled separately to avoid sticking together.
02 -
Do not overbatter or overcrowd shrimp during frying to maintain crispness.