Serves 4
55 min
Honey Walnut Shrimp
Recipe GLPRc8085a1939ba0c
Crispy pan-fried shrimp coated in cornstarch and eggs, tossed in a creamy honey sauce and served with candied walnuts. The shrimp reaches a safe internal temperature of 165°F, and the eggs in the batter are fully cooked through the frying process, reaching well above 160°F as they contact the hot oil. Serve over steamed rice for a delicious and elegant main course.
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Ingredients
1 cup water
1 cup granulated sugar
1 cup walnuts
1 lb shrimp, peeled and deveined
2 large eggs, beaten
1 cup cornstarch
1 inch depth vegetable oil for frying
Salt and black pepper to taste
1/4 cup mayonnaise
2 tablespoons honey
2 tablespoons heavy cream
Directions
Combine water and sugar in a small saucepan and bring to a boil over medium heat. Once boiling, add the walnuts and maintain a boil for 2 minutes. Using a slotted spoon, carefully remove the walnuts and transfer them to a parchment-lined baking sheet to cool completely.
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Place the beaten eggs in a shallow bowl and cornstarch in another shallow bowl. Working one shrimp at a time, dip each into the beaten eggs to coat, then dredge thoroughly in the cornstarch, shaking off any excess.
Heat about 1 inch of vegetable oil in a large skillet over medium heat until the oil reaches 350°F. Working in batches to avoid overcrowding, carefully place the coated shrimp into the hot oil. Fry for 3 to 4 minutes, stirring occasionally, until the shrimp are golden brown and have reached an internal temperature of 165°F. The hot oil will cook the egg coating well above the safe minimum of 160°F. Using a slotted spoon, transfer the cooked shrimp to a paper towel-lined plate.
In a medium bowl, whisk together the mayonnaise, honey, and heavy cream until smooth and well combined. Add the fried shrimp to the sauce and toss gently to coat evenly. Serve the honey walnut shrimp over steamed rice and top with the candied walnuts.
