You will love this homemade Honey Walnut Shrimp (蜜汁合桃虾) recipe! It’s a delicious budget-friendly version that will rival your favourite take-out restaurant. Made with kitchen staples, these crispy fried shrimps are coated in a creamy and sweet sauce that will have you licking your plate clean.
Add at least 1 inch of oil to your Dutch oven or wok and bring it to 350F.
Line a small sheet pan with parchment paper and prepare another sheet pan by placing a wire rack on top.
Make the Sauce:
While the oil is heating up, combine the mayo, sweetened condensed milk, honey, and sriracha and set aside.
Make the Candied Walnuts:
In a small saucepan, combine the 3 tablespoons of sugar with 3 tablespoons of water and mix until well combined. Let simmer, stirring constantly, until the liquid has thickened into a syrup-like texture. This will take under 10 minutes so time it by starting it before adding the walnuts to the oil.
Once the oil is ready, using a slotted spoon, add the walnuts inside and let them fry for 3 to 4 minutes or until lightly golden.
Use the slotted spoon and transfer the fried walnuts into the simple syrup and toss to coat before transferring it to the lined parchment paper. Be sure to spread them out so they are not touching each other as they're stick together when hardened.
Fry the Shrimp:
Prepare the shrimp by slicing into the back (where the vein used to be) to increase the surface area of the shrimp.
Dip the shrimps into the whisked egg then coat with the cornstarch mixed with baking powder.
Once all the shrimps are coated, transfer them to the oil. Deep fry them in batches, about 2 to 3 minutes, and then transfer the fried shrimp onto the wire rack over a sheet pan.
Once the shrimp is done, transfer it to the sauce. Toss to coat.
Serve with the candied walnuts.
Notes
Calories are merely an estimate as it is difficult to calculate the calories after frying in oil.