HONEY WALNUT SHRIMP
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
Provided by Celia
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
- Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g
HONEY WALNUT SHRIMP
Growing up I always saw honey walnut shrimp at Chinese wedding banquets but was never able to eat them due to my nut allergy. Luckily I outgrew the allergy in my early 20s and, consumed with curiosity for this iconic dish, it's one of the first recipes I wanted my mom to share with me. It's considered a special-occasion dish because of the technique and the size of the prawns used. And although the ingredients may seem simple, each component of the dish has a secret. For the walnuts, blanching them before frying is a classic technique Chinese restaurants use; it makes the nut's interior feel light and tender as a contrast to the crunchy candied exterior. For the sauce, the secret is the sweet-tart flavor of pineapple juice; without it the sauce could feel heavy from the mayonnaise and sweetened condensed milk. Last but not least, butterflying the shrimp makes them appear larger, giving the dish the impressive look it's known for at Chinese banquets, and coating them in cornstarch creates a light and crisp exterior. I've made this dish numerous times for my family. My mom is glad that she no longer needs to wait for a wedding to enjoy it!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
- Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
- Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
- Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
- Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
- While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
- Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
- Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
- Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
- Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
- Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.
JUMBO SHRIMP GRAND MARINER RECIPE - (3.9/5)
Provided by á-19576
Number Of Ingredients 10
Steps:
- SHRIMP: Peel and devein the shrimp. Pat dry with a paper towel. Dredge the shrimp in corn starch and set aside. SAUCE: Add the evaporated milk, honey, Grand Marnier, cayenne pepper, white pepper and nutmeg to a sauce pan over medium high heat until it comes to a slight boil. Mix the cornstarch for the sauce with a few tablespoons of cold water to dissolve. Add the cornstarch slurry to the sauce and stir until it thickens to the consistency of pancake batter. Taste the sauce and adjust the ingredients to taste ...start with a little more Grand Marnier. When you're satisfied with the sauce, keep warm over very low heat stirring occasionally to prevent skimming. FRY SHRIMP: Add the vegetable oil (peanut, olive, or canola) to a deep frying pan or wok to a depth of about 1/4 to 1/2 inch. Heat to a shimmer. Carefully place the shrimp in the oil. Fry for about 1 to 1 1/2 minutes on each side. Do not overcook the shrimp. Remove from the pan and set aside. Arrange the shrimp on a serving platter in a pile, see photo. With a large serving spoon, drizzle the sauce over the shrimp to taste. Garnish with finely chopped parsley or other green herb. Serve immediately.
PF CHANG'S SHRIMP WITH CANDIED WALNUTS
A very close copy-cat of the restaurant's version. I've seen 3 variations of recipes for this dish on the internet. 1 tasted like mayo (YUCK), 1 was WAY too sweet, the other did not provide enough sauce and had too much of the spices. This seems to be a close as you can possibly get.
Provided by Sarah the Chef
Categories Chinese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- The the walnuts:.
- Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
- Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
- An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized.
- For the sauce:.
- Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat.
- The the shrimp:.
- Clean and dry shrimp well.
- Whisk egg whites lightly in a bowl, add the shrimp and coat well.
- Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp.
- Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked.
- Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!
GRAND MARNIER SHRIMP WITH HONEY WALNUT
Steps:
- Combine the mayonnaise and sweetened condensed milk in a small bowl or cup. Set aside. Fill a fryer or deep pot with at least 4 inches of oil. Place a fryer basket in the oil. Heat the oil to 350 degrees. Bring a large pot of water to a boil. Place dry tempura mix in a shallow dish for coating the shrimp. In another bowl, combine more dry tempura mix with water according to the package directions to make a batter. Dip the shrimp in the batter, then place the shrimp in the dry mix (see Photo A) and toss to coat. Roll the shrimp in the dry mix until the pieces are separate and look shaggy. The shrimp are ready to cook. Stretch them out slightly as you add them to the fryer basket, one by one. After all the shrimp are added, do not shake the fryer or pot -- let them cook until they begin to turn golden brown and start to float. Shake the fryer basket a few times, then turn the shrimp onto a shallow plate (Photo B). The total cooking time should be 2-3 minutes. Add the broccoli florets to the boiling water. Heat a large saute pan over medium-low heat, then add the mayonnaise mixture. Stir the mixture just until warmed through and loosened up. Remove from the heat and add the shrimp to the pan -- stir to coat. Drizzle with the Grand Marnier (Photo C) and gently toss just until combined, being careful not to break up the shrimp. Using a slotted spoon, remove the broccoli from the boiling water -- it should be just fork-tender. Place the hot rice in a small deep bowl and invert it onto the center of a dinner plate. Place the broccoli florets in a circle around the rice toward the edges of the plate (Photo D). Set the shrimp on their heads, tails up, between the florets. Sprinkle walnuts along the shrimp. Garnish the shrimp and broccoli with dried parsley and the rim of the plate with sweet paprika. Makes 1 main-dish serving.
More about "grand marnier shrimp with honey walnut recipes"
BEST HONEY WALNUT SHRIMP RECIPE - HOW TO MAKE HONEY …
Web Nov 6, 2021 Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet. Step 2 Pat …
From delish.com
3.8/5 (20)Availability In stock
From delish.com
3.8/5 (20)Availability In stock
- Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.
BEST HONEY WALNUT SHRIMP RECIPE - PERFECTLY CRISP AND …
Web Dec 26, 2020 Set the coated shrimp on a plate and repeat until all the shrimp is coated. In a large deep skillet add in the vegetable oil. Heat on …
From savoryexperiments.com
4.9/5 (8)Total Time 25 minsCategory Main CourseCalories 600 per serving
From savoryexperiments.com
4.9/5 (8)Total Time 25 minsCategory Main CourseCalories 600 per serving
- Add the egg to a small prep bowl and whisk to combine. In a separate prep bowl add the cornstarch.
- One at a time, dip the shrimp in the egg and let excess drip off. Then, dip the same shrimp in the cornstarch and coat. Set the coated shrimp on a plate and repeat until all the shrimp is coated in cornstarch.
GRAND MARNIER SHRIMP – GOTHAM FOODIE
Web Jul 16, 2018 1/2 tsp salt Add 1 cup cornstarch to a large bowl. Pat shrimp dry (they should be peeled and deveined, tails on). Add shrimp to the bowl and dredge them. In a sauce pot add evaporated milk, honey, Grand …
From gothamfoodie.com
From gothamfoodie.com
HONEY WALNUT SHRIMP (EASY + HEALTHIER RECIPE!) - THE …
Web May 20, 2020 Instructions. Heat the honey and water in a small pan over medium-high heat. Once it starts to boil, add the walnuts and stir. Keep stirring until the liquid is mostly gone. Immediately spoon the walnuts …
From theendlessmeal.com
From theendlessmeal.com
CRISPY HONEY WALNUT SHRIMP - CALIFORNIA WALNUTS
Web Cook for 5 to 6 minutes or until nicely glazed, stirring occasionally and watching carefully to make sure they don’t scorch. Transfer to a parchment-lined baking sheet and let cool. Stir together Honey Sauce ingredients in …
From walnuts.org
From walnuts.org
HONEY WALNUT SHRIMP | THE RECIPE CRITIC
Web Sep 13, 2015 Instructions. In a small saucepan stir together the water and sugar. Bring to a boil and add the walnuts. Boil for about 2 minutes then drain and place on a cookie sheet to dry. Heat the oil in a heavy deep …
From therecipecritic.com
From therecipecritic.com
MUST HAVE: CHIN CHIN'S GRAND MARNIER SHRIMP
Web Dec 17, 2012 Back to the shrimp: Each of the giant crustaceans has a light, crispy coating, and arrives drenched in a creamy sauce oozing of the Grand Marnier-mayo-and-egg-white mix that serves as a marinade.
From gothamist.com
From gothamist.com
HONEY WALNUT SHRIMP - HOUSE OF NASH EATS
Web Feb 19, 2018 Heat two tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half of the shrimp to the skillet, shaking off excess cornstarch first, taking care not to crowd the pan. Cook until the shrimp …
From houseofnasheats.com
From houseofnasheats.com
AUTHENTIC HONEY WALNUT SHRIMP - KIRBIE'S CRAVINGS
Web Oct 21, 2019 In a small bowl, add mayonnaise, condensed milk and honey. Whisk together sauce ingredients. Start with 1 tbsp of honey and add more if desired. Add shrimp to a large bowl and pour the sauce …
From kirbiecravings.com
From kirbiecravings.com
10 BEST GRAND MARNIER SHRIMP RECIPES | YUMMLY
Web Mar 23, 2023 Grand Marnier Shrimp Scampi Gin's Kitchen baking soda, unsalted butter, Orange, red chili pepper flakes and 8 more Strawberry Raspberry Quick Jam KitchenAid strawberries, green apples, lemon …
From yummly.com
From yummly.com
HONEY WALNUT SHRIMP {HEALTHY VERSION} - FEELGOODFOODIE
Web Mar 31, 2020 Tips for making honey walnut shrimp Dry the shrimp with a paper towel. There is a lot of moisture in shrimp, whether it’s fresh or frozen. So you want to make sure to pat it dry before coating it with the …
From feelgoodfoodie.net
From feelgoodfoodie.net
HONEY WALNUT SHRIMP - 30 MINUTE MEAL! | MOM ON TIMEOUT
From momontimeout.com
5/5 (5)Category Entree, Main DishCuisine ChinesePublished Jan 10, 2021
HONEY WALNUT SHRIMP RECIPE | DIETHOOD
Web Jan 11, 2023 Whisk until you form a batter. It shouldn’t be too runny. Coat the shrimp. Add about 3 to 5 cups of oil to a medium-sized pot over medium-high heat. Don’t use the …
From diethood.com
From diethood.com
HONEY WALNUT SHRIMP (EASY) | KITCHN
Web Feb 22, 2022 Add the florets to the boiling water and cook until vibrant green and crisp-tender, 1 to 2 minutes. Drain and run under cold water until cooled. Arrange around the …
From thekitchn.com
From thekitchn.com
HONEY WALNUT SHRIMP RECIPE - BELLY FULL
Web Aug 12, 2021 Coat the shrimp in the cornstarch and seasonings. Fry for 2-3 minutes on each side and drain any excess oil on a paper towel-lined plate. Make the sauce. Whisk …
From bellyfull.net
From bellyfull.net
HONEY WALNUT SHRIMP - DAMN DELICIOUS
Web Jul 16, 2013 Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss …
From damndelicious.net
From damndelicious.net
HONEY WALNUT SHRIMP (蜜汁合桃虾) | MADE WITH LAU
Web #2 - Mix the walnuts with the honey (2 tbsp) (or sugar syrup). Fry for about 2 minutes. Scoop out the walnuts. If you can, you'll want to monitor the temperature of the oil. We …
From madewithlau.com
From madewithlau.com
10 BEST GRAND MARNIER SHRIMP RECIPES | YUMMLY
Web Mar 27, 2023 lemon rind, Grand Marnier, kumquats, water, navel oranges, Equal Grand Marnier Crepes Chocolate, Chocolate and More sugar, medium eggs, vanilla, milk, slice …
From yummly.com
From yummly.com
You'll also love