Chinese Walnut Shrimp
This is one of my favorite dishes to order at a Chinese restaurant. It always felt like a luxury since shrimp was a special treat when we went out growing up. The hardest part of making it is cleaning the shrimp. I know there are tricks to speed it up, but maybe I just need more practice. When I saw shrimp on sale and had no dinner plans, I thought this would be a fun choice! I love the combination of the shrimp’s flavor, the sweet sauce, and the crunch of candied walnuts all in one happy bite.
Ingredients
- 1-pound large shrimp
- 1/2 C raw walnut
- 1/2 C water
- 1/2 C monk fruit
- 3 T mayonnaise
- 1/2 T honey
- 1/2 T sweetened condensed milk
- 1 t fresh lemon juice
- 1 egg white
- 1/2 C cornstarch
- Oil for frying
Directions
- Boil water in a pot.
- Add monk fruit or sugar, stirring until dissolved and caramelized.
- Add walnuts and simmer a few minutes.
- Remove the candied walnuts to dry on a silicone mat and set aside. Extras are a good snack, too.
- In a small bowl, combine the mayonnaise, honey, condensed milk and lemon juice for the sauce, set aside.
- Clean the shrimp, removing the shell, devein, rinse with cold water.
- Mix the egg white with the shrimp.
- Toss in cornstarch.
- Heat cooking oil to 350 F.
- Shake off excess cornstarch and cook about 90 seconds per side or until it turns orange, it's rubbery if over cooked.
- Transfer cooked shrimp to a wire rack to drain oil.
- Add shrimp, add walnuts and sauce to a large bowl and combine before serving.