Honey Walnut Shrimp
Crisp shrimp in a creamy honey glaze with candied walnuts. Rich, a little decadent, and far better than the buffet version that inspired it.
Honey walnut shrimp is Hong Kong Cantonese in origin, and the surprising ingredient in it — mayonnaise — is not an American shortcut. It came into Cantonese cooking through Japanese influence, and it is what gives the glaze its pale, creamy body rather than the transparent syrup you might expect.
The dish is really two recipes sharing a plate. The candied walnuts are made first and can be done a day ahead: boiled briefly in sugar syrup, dried, then flash-fried until amber. That fry is what turns them glassy and crisp rather than merely sweet. Cool them fully on a rack — while warm they are soft and tacky, and you will think you failed.
The shrimp half is quick and unforgiving. Fry hot, sauce fast, and serve immediately. This is not a dish that survives sitting.
Instructions
- 1
Candy the walnuts: simmer the sugar and water until dissolved, add the walnuts, and boil 2 minutes. Drain, spread on a rack, and let them dry 10 minutes, then fry them in the frying oil at 325°F for 60 to 90 seconds until amber. Lift onto a rack — not paper — and cool completely. They crisp as they cool.
- 2
Pat the shrimp bone dry, then toss with the egg whites and 1/2 teaspoon salt.
- 3
Whisk the sauce: mayonnaise, honey, condensed milk, and lemon juice. Keep it cold.
- 4
Dredge the shrimp in cornstarch, pressing it on, and rest on a rack 5 minutes.
- 5
Raise the oil to 375°F and fry the shrimp in two batches for 2 to 3 minutes, until golden and just cooked. Drain on a rack.
- 6
Toss the hot shrimp with the sauce in a bowl — quickly, using a folding motion, just until coated.
- 7
Pile onto shredded lettuce, scatter the candied walnuts over the top, and serve at once.
Cook’s Notes
- Cool the candied walnuts completely before they touch anything. Warm, they are sticky and soft; cooled, they shatter.
- Dry the shrimp thoroughly before coating. Surface moisture makes the cornstarch slide off in the oil.
- Sauce the shrimp at the last possible second. This dish has a shelf life of about three minutes before the coating starts to go soft.
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