Crispy Honey Walnut Shrimp with Creamy Mayo Sauce
Jumbo shrimp in a shatteringly light tempura-style coating are tossed in a luscious sweetened condensed milk and mayonnaise sauce, then nestled alongside candied walnuts that shatter with a caramelized crunch. This Chinese-American banquet hall showstopper is unapologetically indulgent and disappears from the table faster than any other dish.
Ingredients
- 1 lb large shrimp (21-25 count), peeled and deveined
- 1 cup walnut halves
- 1/3 cup sugar (for candying walnuts)
- 1/2 cup water (for candying walnuts)
+ 11 more ingredients
Instructions
Candy the walnuts first. Bring 1/2 cup water and sugar to a boil in a small saucepan, stirring to dissolve. Add walnuts and simmer for 3 minutes. Drain, spread on a parchment-lined sheet, and let dry for 5 minutes. Deep-fry at 300F for 2-3 minutes until golden, watching carefully as they burn quickly. Drain and spread on parchment. They will harden as they cool.
Make the sauce: whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth. Set aside.
Pat shrimp very dry. Make the batter: whisk together cornstarch, flour, baking powder, egg white, ice-cold water, and a pinch of salt until just combined. A few lumps are fine.
Heat oil to 350F in a wok or deep pot. Dip each shrimp in batter, let excess drip off, and fry in batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
In a large clean bowl, add the fried shrimp while still hot and pour the mayo sauce over them. Gently fold until each shrimp is coated in the creamy sauce.
Arrange on a serving plate and scatter the candied walnuts around and on top. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI