Honey Walnut Shrimp Recipe & Video... Hold on to the Walnut!!
- 1/2 lb 41/50 shrimp, deveined, peeled and tail removed
- 1/2 cup tempura powder
- 1/4 cup ice cold water
- Frying oil
- 3 Tbsp mayonnaise (recommended kewpie mayo)
- 1 1/2 Tbsp honey
- 1/2 Tbsp condensed milk
- zest from 1/2 lemon
- 1Tbsp fresh lemon juice
- 1/4 tsp salt
- Combine shrimp, tempura powder and cold water in a large mixing bowl. Give it a good mix with your hand, until shrimp is coated evenly with batter.
- Heat enough oil in a medium size pot to fry shrimp, around 350°F to 365°F. To check temperature, drop a dollop of batter to hot oil. If batter starts bubble and float to surface of oil in 3 to 4 seconds, it’s ready!Drop shrimp one by one, make sure they are not stick to each others. Fry shrimp 2 to 3 minutes or until shrimp is fully cooked and golden brown crispy outside. Do batches to not crowd pot. Remove from oil and place on a paper towel lined plate.
- Combine all ingredients for sauce in a mixing bowl and mix well.
- Toss fried shrimp in sauce until evenly coated. Transfer to a serving plate and enjoy immediately!
Honey walnut shrimp recipe & video…
But hold on to the walnut!!
Am I the only one who gets annoyed by walnut when eating honey walnut shrimp??
I mean, I love candied walnut, don’t give wrong!
But I LOVE shrimp and only shrimp in honey walnut shrimp. lol.
I never eat candied walnut in honey walnut shrimp, and I always felt bad!
So when I make homemade, I decided not to worry about candied walnut.
Of course, if you love walnut in honey walnut shrimp, go ahead and add!
There are lots of candied walnut recipes if you google it! .
I like my sauce to have mixture of honey and condensed milk to give nice creamy sweetness. But you can omit condensed milk and add only honey to your taste.
Honey walnut shrimp tastes better when you keep it simple.
Blackpepper didn’t even needed!!
Hope you give a try at home, because it literally takes less than 15 minutes to make this dish!!
For the Shrimp
For the Sauce
1/2 lemon
For the Shrimp
For the Sauce
1/2 lemon
