Honey Walnut Shrimp

A totally decadent Chinese dish which, I believe, is a Cantonese creation from Hong Kong, although I'm still researching to confirm its exact origins. My first taste of this unctuous concoction was almost 20 years ago at the Hong Kong Flower Lounge in Millbrae, a Northern California restaurant noted for its dim sum and other staples of Cantonese cuisine. They call it 'Walnut Prawns' on their menu, but it's also known as 'Honey Walnut Shrimp.'

I adapted this recipe from Bee Yinn Low's Easy Chinese Recipes (basically doubling her sauce recipe), and it's simply scrumptious!

Ingredients:
12 oz. medium shelled and deveined shrimp 
1/4 tsp. kosher salt

2 eggs, beaten
1 cup cornstarch
3-4 cup oil for frying
2 cups shredded iceberg lettuce


Sauce:
6 tbsp. mayonnaise
1 tbsp. sweetened condensed milk
1 tbsp. honey
2 tsp. lemon juice

Candied Walnuts:
1/2 cup walnut or pecan halves
1/2 cup water
1/2 cup sugar

1. First prep the shrimp according to this technique, which will give it a "bouncy" and crisp texture: http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html

2. Season the shrimp with 1/4 tsp. of salt. Cover and refrigerate for 30 minutes.

3. Stir together sauce ingredients in a small bowl. Set aside.

4. For the candied walnuts: rinse the walnuts under cold water & drain. Combine the water, sugar and walnuts in a saucepan and bring to a boil over medium heat. Stir constantly until the mixture thickens. Turn off heat and let the walnuts sit in the sugar mixture for about 10 minutes. Pour onto waxed or parchment paper and set aside. 


5. Heat oil in wok or pan over medium high heat. Coat shrimp thoroughly in the beaten egg, then in the cornstarch and fry until crisp (approx. 2-3 min). Remove shrimp from wok and drain on paper towels. 


6. Place shrimp in a bowl & toss with the mayonnaise sauce. 


7. Spoon shrimp mixture on top of shredded lettuce on a serving platter and garnish with the candied walnuts on the side. Serve and enjoy immediately, preferably with some hot white rice. This stuff is not like pizza and will not taste better the next day as the crispy coating on the shrimp will have become soggy.

Season the prepared shrimp with 1/4 tsp. of salt and mix well. Cover and refrigerate.

Sauce ingredients.

Stir sauce ingredients together in small bowl. Set aside.

Rinse walnut or pecan halves under cold water. Drain & set aside.

Combine walnuts with water and sugar and cook over medium heat until mixture thickens to a glaze-like consistency.

After 10 minutes, pour walnuts onto parchment or waxed paper and set aside.

Toss shrimp first in the beaten egg and then in cornstarch and coat well.

Fry shrimp in hot oil 2-3 minutes until crisped and cooked through.

Remove shrimp to plate or baking sheet lined with paper towels.

Place shrimp back in bowl and toss with mayonnaise sauce.

Plate shrimp over shredded Iceberg lettuce and garnish with candied walnuts. Serve with white rice.