Honey Walnut Shrimp
- camissonia
- Oct 15
- 1 min read
A totally decadent Chinese dish which, I believe, is a Cantonese creation from Hong Kong, although I'm still researching to confirm its exact origins. My first taste of this unctuous concoction was almost 20 years ago at the Hong Kong Flower Lounge in Millbrae, a Northern California restaurant noted for its dim sum and other staples of Cantonese cuisine. They called it 'Walnut Prawns' on their menu, but it's also known as 'Honey Walnut Shrimp.'
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
To tenderize the shrimp, place them into a bowl and add 1 tbsp baking soda, 2 cups of ice and enough cold water to cover; mix well to combine. Place in the refrigerator for 1 hour up to 2 hours; pour the shrimp into a colander and rinse well under tap water. Pat dry with paper towels; mix in 1/2 tsp of kosher salt, cover with plastic wrap and refrigerate for 30 minutes up to an hour before using.
2
Stir together sauce ingredients in a small bowl. Set aside.
3
For the Candied Walnuts: rinse the walnuts under cold water & drain. Combine the water, sugar and walnuts in a saucepan and bring to a boil over medium heat. Stir constantly until the mixture thickens. Turn off heat and let the walnuts sit in the sugar mixture for about 10 minutes. Pour onto waxed or parchment paper and set aside.
4
Heat oil in wok or pan over medium high heat. Coat shrimp thoroughly in the beaten egg, then in the cornstarch and fry until crisp (approx. 2-3 min). Remove shrimp from wok and drain on paper towels.
5
Place shrimp in a bowl & toss with the mayonnaise sauce.
6
Spoon shrimp mixture on top of shredded lettuce on a serving platter and garnish with the candied walnuts on the side. Serve and enjoy immediately, preferably with some hot white rice. This stuff is not like pizza and will not taste better the next day as the crispy coating on the shrimp will have become soggy.
Instructions
1 lb large shrimp shelled & deveined
1 tbsp baking soda
Ice water
2 cups ice
1/2 tsp kosher salt
1/2 cup walnuts or pecans
1/2 cup sugar
1/2 cup water
Candied Walnuts
6 tbsp mayonnaise
1 tbsp sweetened condensed milk
1 tbsp honey
2 tsp lemon juice
Sauce
2 eggs beaten
1 cup cornstarch
4 cups vegetable oil
2 cups shredded iceberg lettuce
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Honey Walnut Shrimp
Prep Time
1 hour
Cooking Time
20 min
Rest Time
0
Total Time
1 hour 20 min
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