This recipe is part of the “Chinese-Inspired” birthday party menu from Brie‘s birthday bash.

My goodness! I think this may have been the highlight of the night.

shrimp

I was initially worried that homemade honey walnut shrimp couldn’t possibly live up to the amazingnessitude of our local Chinese takeout place, but I was totally wrong. This stuff (adapted from HERE) is great and you should put it in your face RIGHTNOW.

spread

I SAID NOW!

Honey Walnut Shrimp
 
Prep time
Cook time
Total time
 
Incredibly rich and ultra indulgent, honey walnut shrimp is a lovely addition to any special meal.
Author:
Recipe type: Dinner
Cuisine: Chinese Takeout
Serves: 16-20
Ingredients
  • 4 cups water
  • 2⅔ cups white sugar
  • 2 cups walnuts pieces
  • 16 tablespoons of egg whites
  • 2⅔ cups corn starch
  • 1 cup mayonnaise
  • 4 pounds large peeled & deveined shrimp (make sure they do this at the store for you, or else you will spend a day smelling like shrimp. It's your call/preference as to whether or not you want them to keep on the tails.)
  • ½ cup honey
  • ¼ cup sweetened and condensed milk
  • 4 cups vegetable oil
Instructions
  1. Whisk together water and sugar in a small pan.
  2. Bring to a boil, add walnuts, and boil for an additional two minutes.
  3. Drain and then spread walnuts in a thin layer on a cookie sheet covered in parchment paper or aluminum foil to dry.
  4. Whip eggs whites until foamy. Whisk in egg whites until very pasty and set aside.
  5. Heat oil in a heavy, tall-sided pan over medium-high heat.
  6. Dip shrimp into egg white batter, then fry until golden - about five minutes.
  7. Remove and drain on paper towels.
  8. In a large bowl, stir together mayonnaise, honey, and sweetened and condensed milk.
  9. Add in fried shrimp and stir until evenly coated.
  10. Sprinkle dried candied walnuts over the top and serve.
  11. Enjoy!

 

 

 

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Wanna check out the rest of the Chinese-inspired menu? Try one of these!

 

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Cat

Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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