Walnut Shrimp
Rating
This honey walnut shrimp recipe is better than takeout! The tender, lightly coated and fried golden shrimp, offers a satisfying crunch.
Ingredients
- 1.5 pounds Shrimp (30 pieces of XL or jumbo sized, no sell raw shrimp)
- 1 cup Sweet potato starch (Can use rice flour or all purpose flour)
- Marinate shrimp:
- ⅛ teaspoon Salt
- ¼ teaspoon White pepper
- ½ teaspoon Garlic powder
- 1 large Egg (weighted 2.3 oz with shell)
- Candied walnuts:
- ½ cup Sugar
- ¼ cup Water
- 1 cup Walnut (3.7 oz)
- Sauce:
- ¼ cup Mayonnaise
- 2 tablespoons Sweet condensed milk (I used fat free)
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
Instructions
- Crack and beat 1 large egg (2.3 oz weighted with the shell) into a container.
- Wash and drain 30 XL or jumbo sized shrimp (1.5 pounds) no shell shrimp.
- Next, add the beaten egg from step 1 into the shrimp. Then, add ⅛ teaspoon of salt, ¼ teaspoon of white pepper, ½ teaspoon of garlic powder.
- Mix it well and let it marinate for 15 minutes.
- While waiting for the shrimp, work on the candied walnuts and the sauce. Put ½ cup of sugar into the pan and pour ¼ cup of water. Turn on medium small fire. Keep stirring it until the sugar melts and bubbles.
- After that, add 1 cup of walnuts (3.7 oz) into the syrup solution. Stir it and make sure the walnuts are covered with syrup.
- Turn off the fire and put the candied walnuts on a piece of parchment paper. Let it dry and cool off.
- Cut 1 lemon (medium large sized) into half. Then, squeeze half the lemon for the juice. We only need 1 tablespoon of lemon juice.
- After, put ¼ cup of mayonnaise into a mixing bowl, 2 tablespoons of sweet condensed milk (I used fat free), 1 tablespoon of honey, and l tablespoon of lemon juice from step 8.
- Mix the sauce well and let it set aside while working on the deep fry shrimp.
- Put 1 cup of sweet potato starch into a container. Then, dust and coat the marinated shrimp from step 4. (The best is to use sweet potato starch. But, you can use rice flour or all purpose flour.)
- Coat all the marinated shrimp with sweet potato starch.
- Pour 2 cups of vegetable oil into a pot. Turn on medium small fire.
- You can test the oil temperature with a pair of wooden chopsticks. When you see air bubbles around it, it is a good indicator of oil being hot enough for deep frying. Or, use a thermometer for 375 F- 400 F.
- Deep fry the coated shrimp by batches (around 8-10 pieces each time), so it won’t be too crowded.
- Fry until the shrimp are golden brown.
- Drain the deep fried shrimp and put them on the plate with paper towels to absorb excess oil.
- Wash 6 leaves of lettuce and dry them. Then, put them on the plate as decoration. (You can skip this step if you like.)
- The following step, put the deep fried shrimp from step 17 into the sauce from step 10. Mix or toss it well with the sauce.
- Lastly, add the candied walnuts from step 7 and mix it a little.
- Pour the walnut shrimp on the plate and ready to serve.
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