Honey Walnut Shrimp Recipe
- cook TIME 18 mins
- prep TIME 7 mins
- total TIME 25 mins
Ingredients (18)
- 9 oz peeled shrimp from 18 oz whole shrimp
- 1 oz walnuts
- 2 tbsp Japanese mayonnaise
- 1 tbsp honey
- 1 medium egg
- 1/3 cup cornstarch
- 1/2 cup olive oil *
- 1 tbsp lime juice
- 1/2 tbsp sweetened condensed milk
- 1/2 tsp salt divided
- 1/2 cup water divided
- 1 tbsp granulated sugar
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 2 tbsp scallion chopped
- 6 oz broccoli cut into florets
- 3 cups cooked medium-grain rice
INSTRUCTIONS
Place 6 oz broccoli into a bowl. Cover it with plastic wrap, then microwave on medium for 4 minutes. Shock in cold water afterwards and leave to dry.
Meanwhile, mix together 2 tbsp mayonnaise, 1 tbsp honey, 1 tbsp lime juice, 1/2 tbsp sweetened condensed milk, and 1/4 tsp salt (save the remaining for the batter). Set aside.
Scoop out 1 tbsp water and set aside. Pour the remaining into a saucepan along with 1 tbsp granulated sugar, then heat the mixture over medium heat until the sugar dissolves.
Add 1 oz walnuts and stir constantly until the mixture thickens like so. Line a baking tray with parchment, then use a heat-resistant spatula to scrape the walnut mixture onto it. Spread the walnuts out and leave them to cool.
In a bowl, stir together 1 tbsp water, 1 medium egg, 1/3 cup cornstarch, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 tsp paprika. Coat 9 oz peeled shrimp in this mixture.
Heat 1/2 cup olive oil in a dry pan over low heat (to prevent splashing). Add a drop of the batter into the oil, and wait for it to float to the top. When it does, the oil’s ready so gently place the battered shrimp into the hot oil and fry for 7 minutes (flip halfway).
Once they’re done, place them on top of some kitchen paper towel to get rid of excess oil.
Plate the shrimp, the sugar-coated walnuts, and sprinkle 2 tbsp scallion and 1/2 tsp red pepper flakes on top.
Transfer the sauce into one large bowl or individual dipping bowls. Enjoy with 3 cups of cooked rice.
