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Wednesday, October 28, 2009

Honey Walnut Shrimp



I love Chinese food. I used to eat it at least once a week. Go down to Panda Express or a nearby Chinese restaurant and order up some delicious grub. Here's one of my favorite dishes. If it's on the menu you'd find this on my table. Hands down. Honey Walnut Shrimp. I love the slightly crisp shrimp with the creamy sauce along with the crunch of the walnuts. Yum. Tasty stuff. I'd order that with some peking duck with steamed buns.

I've been making this one for years and I'm happy to share it with you all. I covered the shrimp in a tempura like batter seasoned with salt, pepper and my favorite spice, paprika. Generally, the shrimp are deep-fried, but for those who've been following this blog, I try to avoid deep-frying when I can. So pan-frying was the alternative choice.  Fried them up and drained on a paper towel as I made the quick creamy sauce to go with it. I also boiled the walnuts in sugared water to give the little nuts some sweetness. After frying, I tossed the shrimp and walnuts in a creamy sauce. There you have it. No need to order out when you can now make them at home.

I served this with some Pinoy Style Garlic Fried Rice.

Serves 2-4



Honey Walnut Shrimp

1 lb Shrimp (peeled and deveined)
1/2 c walnuts
2 c water
1 c sugar
2/3 c flour
3 egg whites
1 tsp paprika
salt and pepper

creamy sauce:
2 Tbsp Honey
2 Tbsp light mayo
1 Tbsp fresh lemon juice
1/2 Tbsp condensed milk


Combine all the ingredients of the sauce in a large bowl and set aside.

Bring the water to a boil in small pot and add the sugar. Stir to dissolve sugar. Add the walnuts and boil for 2 min. Then drain and place onto a parchment paper lines cookie sheet to dry.

In another bowl combine together flour and egg white. Mix until smooth. Season with some salt and pepper and add the paprika.

Heat the oil and pan-fry the shrimp until golden brown. Roughly 60 second per side. Then drain the excess oil on a paper towel and toss into the creamy sauce mixture. Add the dried walnuts and toss well again.

Serve immediately.


33 comments:

Donna-FFW said...

I couldnt click on your blog fast enough when I saw the title of your post. This appeals to me tremendously. Bet the shrimp are fabulous with this tasty concoction. I like that word con coction, you?

Miranda said...

Wow. This looks great and flavorful. Awesome dish.

Tangled Noodle said...

The sauce sounds great - mayo and condensed milk! I'd love to try that. The deep-frying has been the big obstacle to my ordering fave dishes like this, so thanks for coming up with a healthier alternative.

Chow and Chatter said...

oh wow what a cool, recipe love love love it !!

alecho said...

Dude!!!! This is one of my favorite food!!!!!!!!!!! thanx for sharing the recipe yo!

Phyllis said...

This dish is my hubby's favorite! And Panda Express is such a guilty pleasure :)

Nutmeg Nanny said...

Wow this sounds delicious! I'm not even a fan walnuts and my mouth is watering....delicious!

Heavenly Housewife said...

I never would have thought of putting honey and walnuts with sea food, but i bet its awesome.

Diana said...

I LOVE honey walnut shrimp! Hands down, my favorite dish at a Chinese resto too! I can't believe how authentic yours looks! Can't wait to try! :)

Dawn said...

Ohhh Jenn this is my fav chinese dish. I love this sauce to much. PF Changs does a similar dish with melons, oh man it's so good. I will be trying this recipe for sure. Awesomeness.

the ungourmet said...

This sure does look tasty and I love the fact that it's fairly easy to make! Thanks for the great recipe! :D

Fresh Local and Best said...

I adore this dish for the sweet and briny flavors, crunchy texture and gooey sauce. Great job and thanks for sharing!

Mardi @eatlivetravelwrite said...

An interesting combo - but all ingredients I typically have on hand. Perfect!

Jenn said...

Donna: I like that word, too. lol.

Miranda, CC, alecho, Diana: Thanks.

Tangled, Fresh: You're welcome.

Phyllis: As is mine, too.

Nutmeg: lol.

HH, Mardi: It is.

Dawn: Ooo..I've got to try adding melons next time.

Ungourmet: Yes, it is.

Cinnamon-Girl Reeni♥ said...

I make these too! I could eat them every day! They look really yummy!

Andrea@WellnessNotes said...

We used to always get honey walnut shrimp when we got Chinese food... I can't wait to make this myself...

Mary said...

This really sounds dpecial. The combination is terrific. I suspect I'll be trying this really soon.

lisaiscooking said...

No take-out needed with this recipe in hand! Looks fantastic.

teresa said...

oh my gosh, i have to have this! i love this kind of shrimp, so sweet and delicious, great job!

Pam said...

This is one of my favorite Chinese dishes. Yours looks perfect!!! Bookmarked.

Jenn said...

Reeni: It's oh-so-delicious.

Andrea: No more take-out!!

Mary: ;-D

Lisa, Pam: Thanks.

Teresa: Go for it!!

Sophia said...

Is this the way restaurants make it, too? I was just reading this in a Chinese menu, and it was the first time I've heard of it, and I really really wanna try it!

p.s. Where can you get good dumplings and those great pan-fried noodles here in LA?

OysterCulture said...

I still remember the first time i had this, I was blown away! It was fantastic. I make a version of it as well, but do not use the condense milk. I look forward to trying your recipe.

5 Star Foodie said...

I've actually never had honey walnut shrimp! Bookmarking your recipe to try soon!

Jenn said...

Sophia: It's really good. Give it a try. Also I emailed you a couple suggestions you can try out.

Oyster: It's a must have for me.

5 Star: ;-D

pigpigscorner said...

Love everything about this! This is actually in my bookmarked recipes, cant wait to try it now!

Jenn said...

pigpig: ;-D

Frostwave said...

"(gulps) Ahhh... diagnosis...(smacks lips)... delicious!"
- Dr. Hibbert, episode 705 "Lisa
the vegetarian" From "The Simpsons"

But seriously Jenn you are my hero for posting this recipe. Now I don't have to pay an extra dollar for honey walnut shrimp at PE. Consider this recipe bookmarked on my computer.

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Lea Butler--Canada said...

I saw this being made on a cooking show and before they fried the shrimp they put it into a seive and immersed it in boiling water for about 10 sec. it gave it that unusual shape that you get in chinese dishes. I thought that I would try it.
Sounds delicious, I've got to try it. I've never had this dish.

Barbara Potts said...

Do you dip the shrimp in the creamy sauce first and then the flour mixture? Just want to make sure I do this correctly.
Thanks.

Barbara Potts said...

Sorry if this posts twice...
When do you coat the shrimp with the flour mixture, before or after dipping in creamy sauce.
Thanks.

Barbara Potts said...

Sorry if this posts twice...
When do you coat the shrimp with the flour mixture, before or after dipping in creamy sauce.
Thanks.

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