Crispy shrimp combined with a sweet, creamy sauce and candied walnuts make up the delicious and decadent dish honey walnut shrimp. Popular at many Chinese-American eateries, it may be a hit at any dinner table. Though it may appear difficult, this recipe simplifies it into doable stages so you can make this wonderful meal at home. Serving four, this dish takes about forty-five minutes to prepare.
Ingredients Used To Make Honey Walnut Shrimp
Regarding the Shrimp
Peel and deveine one pound of big prawns.
Cornflour, 1 cup
2 big eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
Fish oil, for cooking
For the candied walnuts:
3 cups walnuts
1/3 cup water
1/2 cup sugar
For the Sauce:
¼ cup mayonnaise
2 tablespoons honey
1 spoonful of condensed sweetened milk
Juice of one lemon
Guidelines:
Arranging the Candied Walnuts:
Set Sugar and Water to Boil. To a saucepan, add the sugar and water. Bring to a boil over medium-high heat, whisking now and again until the sugar dissolves completely.
Add Walnuts:
Stir into the boiling soup the walnuts. Simmer the walnuts for two to three minutes after lowering the heat to medium.
Drain and Dry:
Take the walnuts out of the skillet using a slotted spoon and spread them out onto a parchment-lined baking sheet. Leave them to dry. One can save preparation time by doing this step in advance.
Getting the Shrimp Ready
Marinate the prawns:
Add the prawns to a big bowl and season with white pepper and salt.
Make the Batter:
In one bowl, beat the eggs. Spoon the cornflour into another dish. After dipping each prawn into the beaten eggs, entirely coat with cornflour.
Fry the Shrimp:
In a big saucepan or deep skillet, bring about two to three inches of vegetable oil to 350°F (175°C). Fish the prawns in batches, being watchful not to pack the pot too full. Golden and crispy, each batch should take two to three minutes. Use a slotted spoon to remove, then drain on paper towels.
For the Sauce:
Combining the Components To a small bowl, thoroughly and smoothly mix mayonnaise, honey, sweetened condensed milk, and lemon juice.
Putting the Dish Together
Toss the Shrimp:
Put the prepared sauce and fried shrimp in a big mixing dish. Toss till all of the prawns are coated.
Chuck in the walnuts:
Making sure the candied walnuts are uniformly dispersed across the dish, gently fold them in.
Services Tips:
Arrange the Food:
Spoon the prawns with honey walnuts onto a dish for service. For a sophisticated display, scatter with sesame seeds or chopped green onions.Either a light veggie stir-fry or steamed white rice goes nicely with this meal.
Success Strategies
Candied Walnuts:
Crunchy Shrimp For a crispy coating, heat the oil sufficiently previous to frying. For constant oil temperature, use a thermometer.Before contouring walnuts, some people like to briefly toast them in a dry skillet for an additional crunch.
Sauce Balance:
Taste-check the sauce. Just a tiny bit more honey can give you a sweeter profile. Up the lemon juice for a tangier finish.
Extras
For a fiery kick, stir in a dash of Sriracha or a few red pepper flakes to the sauce. For a lighter meal, think about baking the prawns rather than frying. Arrange the coated prawns on a parchment-lined baking sheet and bake, turning halfway through, for 10 to 12 minutes at 400°F (200°C).
Conclusion:
A wonderful fusion of sweet, savory, and nutty tastes, honey walnut prawns make for a dinner to remember. This simple recipe will let you enjoy this restaurant-caliber meal in the comfort of your own home. Cooking for friends, family, or a special occasion, honey walnut prawns will wow. Enjoy the wonderful symphony of tastes in every mouthful by experimenting with the basic formula to make it your own.
F & Q
How can I keep leftovers fresh?
Any extra honey walnut prawns should be kept for up to two days in the refrigerator when kept in an airtight container. To help keep the prawns crispy, reheat in an air fryer or oven.
Are there any dish components I can make ahead of time?
The sauce and candied walnuts can be made a day ahead of time. Chill the sauce and store the candied walnuts in an airtight jar at room temperature.