🍤 Honey Walnut Shrimp (蜜汁合桃虾) - Preserving my dad's recipe!

By Made With Lau · 30 min

Ingredients

Instructions

1. Cut each peeled, deveined shrimp in half lengthwise for a crispier fry. Toss the shrimp with the salt.
2. In one bowl, mix the mayonnaise, sweetened condensed milk and lemon juice. In another bowl, beat the egg.
3. Make the batter: combine the flour, cornstarch, baking powder, corn oil, water and the needed portion of beaten egg. Mix until smooth, adding water as needed to reach a thin pancake batter consistency.
4. If not using honey, make a sugar syrup: stir the sugar and water in a bowl, then microwave 60 seconds, stir, microwave 30 seconds, stir, microwave 30 seconds, stir. Let it cool and harden to a syrup consistency.
5. Heat a pan or wok of oil, enough to cover the walnuts, to about 300°F (148°C).
6. First fry: fry the walnuts for 3-4 minutes, then scoop them out with a strainer ladle and let the oil return to 300°F (148°C).
7. Second fry: toss the walnuts with the honey (or sugar syrup), fry for about 2 minutes, then scoop them out.
8. Clean the pan or use a second one, pouring in only oil and leaving behind any burnt honey or sugar, so the shrimp stay clean.
9. Heat the oil to 350°F (176°C). Mix the batter well, then coat the shrimp in it.
10. Fry the shrimp one by one for 2-3 minutes, until the batter is golden brown. Remove the first ones as the rest cook.
11. Reheat the oil to 375-400°F (190-204°C). Fry the shrimp for 60-90 seconds, then drain them into a bowl.
12. Toss the shrimp with the sauce, then add the candied walnuts and sesame seeds. Serve right away, as the sauce softens the crunch over time.

Summarized from Made With Lau's video. Watch it for the details.

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