Cook Chinese...: Honey Walnut Shrimp Cook Chinese...

Cook Chinese...

Saturday, September 16, 2006

Honey Walnut Shrimp

4 servings

1 cup water
2/3 cup white sugar
1/2 cup walnuts
4 egg whites
2/3 cup mochiko (glutinous rice flour)
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

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.


  • mayonnaise prawns!

    By Anonymous Anonymous, at 11:34 PM  

  • I made this tonight. I'd give it 4 out of 5 stars. I think 5 minutes is too long to cook the shrimp. I'm going to try it again with a shorter cooking time. Also, I'm going to use Ajinomoto mayonaisse instead of American style. It was very good and worth making again. Thanks for posting the recipe!

    By Blogger Michele Yamazaki, at 1:36 AM  

  • I'm glad you guys like it ^_^

    To be honest I'm using polish mayonnaisse - I'n not even sure, how american's tastes :}

    By Blogger Voidan, at 12:55 AM  

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