Recipe: Honey Walnut Shrimp

This is a rich dish that is most often served at Chinese restaurants as part of a banquet. The sauce ingredients of mayonnaise and condensed milk would suggest that it is originally from Hong Kong (which was under British rule). Crispy candied walnuts paired with lightly battered shrimp in a sweet creamy sauce is quite decadent so I only make this when shrimp is on sale. Luckily frozen shrimp is on sale at one of my local supermarkets for the Holy Week ($3.99/ lb for 26-30 count). Making this dish at home is quite easy and cheaper than ordering it out.

Ingredients

For the candied walnuts:

• 1 cup walnut halves
• 1/2 cup water
• 1/2 cup sugar

For the shrimp:

• 1 egg white
• 1 pound shrimp (shelled and de-veined) if using frozen, thaw.
  
• 1 cup cornstarch
• oil for frying

For the sauce:

• 3 tbsp mayonnaise
• 1/2 tbsp sweetened condensed milk
• 1/2 tbsp honey
• 1 tsp lemon juice

Directions

1. Bring a small saucepan of water to the boil and blanch the walnuts for 3 minutes to remove bitterness. Drain.
2. Bring the 1/2 cup of water and 1/2 cup of sugar to the boil and then add the blanched walnuts. Boil for 2 minutes then drain. Allow the walnuts to cool and dry on a cookie sheet.
   
3. Beat the egg white in a medium bowl and toss with the shrimp. Set aside to marinate as you make the sauce.
4. Mix all the sauce ingredients together well in a large bowl and set aside.
5. In a large saucepan, heat 2 cups of oil.
6. Fry the candied walnuts for about 5 minutes or until brown and shiny. Be careful not to burn them. Remove and place back on the cookie sheet to drain and cool.
7. Toss the marinated shrimp with the cornstarch in a large bowl until well coated.
8. Fry the shrimp in small batches until cooked and golden.
9. Remove and drain on paper towels.
10. Toss the fried shrimp and candied walnuts together with the sauce and serve immediately.