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Are you tired of ordering honey walnut shrimp from your favorite Chinese takeout place, only to find that it’s never as crispy as you’d like it to be? Well, you’re in luck! Today, we’re going to share a secret family recipe that will guarantee the crispiest, most delicious honey walnut shrimp you’ve ever had.
The Story Behind the Dish
Before coming to the US, my dad had never even heard of honey walnut shrimp. It was only when he and my mom went to a restaurant together that they tried it for the first time. They both instantly fell in love with the dish, especially my mom, who would order it every time they went out to eat. So, my dad decided to create his own version of this beloved dish to make my mom happy. And let me tell you, it’s become a staple in our household ever since.
Making the Candied Walnuts
First things first, we need to make the candied walnuts. This is what gives the dish its delightful crunch and sweetness. Start by toasting half a cup of walnuts on a non-stick skillet over medium heat until they become spotty brown and release their aromatic fragrance. Then, transfer the walnuts to a baking sheet lined with parchment paper.
In the same skillet, add two tablespoons of water, two tablespoons of sugar, and an eighth teaspoon of salt. Let it caramelize and turn into a glaze before pouring it over the walnuts on the baking sheet. Spread the walnuts into an even layer and let them cool for at least 30 minutes. Once cooled, you’ll have perfectly candied walnuts.
Creating the Sauce
Now, let’s move on to the sauce, which is the heart of this dish. In a bowl, combine a quarter cup of Kewpie mayonnaise (a Japanese mayo that’s more savory and creamier than American mayo), a tablespoon of sweetened condensed milk, a tablespoon of lemon juice, and a teaspoon of honey. Mix everything together until well combined, and there you have it—the secret sauce that makes this dish so irresistible.
Frying the Shrimp
The next step is frying the shrimp to a crispy perfection. Marinate a pound of jumbo shrimp (size 16 to 20) with the whites from one egg, a teaspoon of Shaoxing wine, a quarter teaspoon of white pepper, and a quarter teaspoon of table salt. Let it sit in the fridge for 15 minutes.
Dredge the marinated shrimp in cornstarch for a lighter and crispier texture. Fry the shrimp in hot peanut oil (around 400 to 425 degrees Fahrenheit) for four minutes until they turn golden brown and crispy. Drain the fried shrimp on a wire rack lined with paper towels.
Bringing It All Together
Now comes the fun part—combining all the elements to form the ultimate honey walnut shrimp. Toss the fried shrimp in the sauce until they are fully coated. Add the candied walnuts and gently toss everything together.
Serve the honey walnut shrimp with steamed rice and enjoy the perfect balance of crispy shrimp, sweet sauce, and crunchy walnuts. Trust us, this homemade version beats any takeout option you’ve tried before.
So, why not give it a try and impress your friends and family with your culinary skills? We guarantee they’ll be asking for seconds. And if you want to learn more about our brand, El Reno Ok, click here. Happy cooking!