Description
Make crispy shrimp coated in a sweet and creamy honey glaze, served with candied walnuts, replicating the popular restaurant dish.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 large egg white
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
- 1 cup walnut halves
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup water (for thinning glaze)
- 2 cups iceberg lettuce, shredded (for serving)
Instructions
- Prepare the shrimp: In a bowl, toss the shrimp with the egg white, 1 teaspoon salt, and 1/2 teaspoon pepper until coated.
- In a separate shallow dish, mix the cornstarch and flour. Dredge the shrimp in the flour mixture, shaking off any excess.
- Prepare the candied walnuts: Heat a small skillet over medium heat. Add the walnuts, sugar, and 1 tablespoon water. Stir constantly until the water evaporates and the sugar coats the nuts, about 3 to 5 minutes. Remove from heat and spread on parchment paper to cool completely.
- Fry the shrimp: Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the shrimp in batches until golden brown and crispy, about 2 to 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Make the glaze: In a medium bowl, whisk together the mayonnaise, honey, rice vinegar, lemon juice, and 1/4 teaspoon salt. Add 1/4 cup water slowly until the glaze reaches a smooth, pourable consistency.
- Assemble the dish: In a large bowl, gently toss the hot, crispy shrimp with most of the honey glaze until lightly coated. Do not overmix, or the shrimp will lose its crispness.
- Serve immediately over shredded lettuce, topping with the candied walnuts. Drizzle any remaining glaze over the top if desired.
Notes
- For extra crispy shrimp, double-coat the shrimp by dipping them back into the flour mixture after the first fry, then frying again briefly.
- Use whole milk or sweetened condensed milk instead of mayonnaise for a slightly different creamy base in the glaze.
- If you do not have rice vinegar, white vinegar can be used, but reduce the amount slightly.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Frying
- Cuisine: Chinese American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 25
- Sodium: 450
- Fat: 35
- Saturated Fat: 6
- Unsaturated Fat: 29
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 180