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Honey Walnut Shrimp / Walnut Prawn Recipe (核桃虾)
August 12th, 2008Recipes, Chinese Recipes, Recipes77 Comments
(Chinese recipes, prepare authentic Chinese food now!)
My Beijing Olympic Chinese Food series continue today with everyone’s favorite shrimp/prawn dish in the United States–Honey Walnut Shrimp or Walnut Prawn (核桃虾).
This Honey Walnut Shrimp is loaded with all the right stuff: crunchy candy-glazed walnuts, big shrimp (which is referred to as “prawn” elsewhere), mayonnaise, condensed milk, and honey. With such mouthwatering ingredient lists, no wonder this is one of the most popular dishes in many Chinese restaurants.
Ordering Walnut Prawn at restaurants could be expensive but with my recipe, you can make Honey Walnut Shrimp anytime you want, for as little as $10.00!
1 pound of 31/40 count big shrimp/prawn – US$7.00
1 small pack of walnut halves – US$2.00
A little honey, a little condensed milk, a little mayonnaise – US$1.00
Total: US$10.00….
Rasa Malaysia’s Beijing Olympics Chinese Food Series will continue with Sweet and Sour Pork, Chow Mein, and a special request from you. If you have a Chinese recipe that you’re dying to learn, please leave me a comment and I will make it especially for you.
Now, go back and catch the games on TV!
CHINESE RECIPES: POPULAR & ALL-TIME FAVORITES
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| Chow Mein | Broccoli Beef | Sweet and Sour Pork | Egg Drop Soup |
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| Kung Pao Chicken | Cashew Chicken | Fried Rice | Orange Chicken |
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| Crab Rangoon | Mongolian Beef |
(Click Page 2 for the Honey Walnut Shrimp / Walnut Prawn Recipe)
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Bee!! omg, so I made this dish last night, it was so delicious that I hollering all over twitter about it and posted your link hopefully bringing you new visitors. I unfortanely didn’t make enough for I am still craving it today. Cheers to you Bee.
David – yes, this is such an easy dish to make at home, no more paying $20 for this at Chinese restaurant. Hurray! :)
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This is my favorite dish at Panda and any other Chinese food Restaurant. It always made me mad that at Panda they 1. charge an extra dollar for the shrimp. 2. they always skimp out… giving only four of five tiny shrimp…
I love this recipe. I did not add the condensed milk … just mayo and honey… perfect sweetness. (and I have a super sweet tooth).
I also used precooked and clean shrimp… the browning takes a little under a minute, but it came out delish!
Prep time to meal time took under 30 minutes. The longest thing to cook was the sticky rice…, but I set and kept working.
Hi Bee, we order this all the time when we are at the seafood restaurant we frequent in Richmond, British Columbia, Canada. Came across this recipe the day before and thought why don’t I try it. I just did, it tastes exactly like the one at the restaurant. It’s a big hit! My daughter loves it and with the portion it turns out, it cost a fraction of what I pay at the restaurant. I missed the coating the shrimp with egg white process but it still turned great! This is a must try, for sure. This is the 3rd recipe I’ve tried of your site, your recipes are easy to follow and very detailed and simple ingredients and easy to find. What I like the most is your suggestion of alternate ingredients substituing wheat flour with corn starch. I am referring my girlfriends to your site and hope they will too enjoy as much as I am, thanks for sharing!
Hi Amelie,
I am glad that you enjoyed my recipes. I have a Chinese cooking cookbook coming out in Fall 2011. Please stay tuned. :)
O yes, for sure, I want to pick up a copy of your cookbook. Would you be promoting it through Chapters (the mega bookstore here in Vancouver), Costco? I live in Canada. Thanks for the update.
Hi Bee, we order this all the time when we are at the seafood restaurant we frequent in Richmond, British Columbia, Canada. Came across this recipe the day before and thought why don’t I try it. I just did, it tastes exactly like the one at the restaurant. It’s a big hit! My daughter loves it and with the portion it turns out, it cost a fraction of what I pay at the restaurant. I missed the coating the shrimp with egg white process but it still turned great! This is a must try, for sure. This is the 3rd recipe I’ve tried of your site, your recipes are easy to follow and very detailed and simple ingredients and easy to find. What I like the most is your suggestion of alternate ingredients substituing wheat flour with corn starch. I am referring my girlfriends to your site and hope they will too enjoy as much as I do, thanks for sharing!
This recipe has the ingredients I love most, prawns, nuts and something slightly sweet! Yum!
Omg I’m making this RIGHT NOW. If this comes out perfect I will b soo happy because that means no more trips to Flushing!!!
This recipe is spot on, my husband wasn’t too crazy about this dish at Dim Sum restaurants but when I made it, he had about 15 shrimps, He actually liked it! I wouldn’t change this recipe. THIS IS THE PERFECT RECIPE, LOOK NO FARTHER!
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Is it corn starch or corn flour? I assume corn starch but don’t want to waste a pound of good shrimp if I am wrong. Thanks.
It’s the same thing.
Does it matter how much oil we use for the shrimp?
I’m dying to learn how to make taro with tapioca in coconut milk. I was wondering if you have a recipe for that. Thanks! I love your recipes!
Bee, thanks for your awesome recipe and website. I just saw this recipe posted on use real butter. Anyways, love your recipe, and have probably made it a dozen times since finding it a year or two ago. When first researching the recipe, I read thru a number of them before picking yours to use. Some others suggest using mochiko flour instead of corn starch. Having made it with both, I like how mochiko makes for a crunchier (and a bit chewy too) crust around the shrimp. I find your sauce pretty much spot on to what I’ve had in restaurants, but like to add more lemon juice to my taste.
Incidentally, you used to have a ‘most popular’ and ‘chef’s recommendation’ recipes (that’s where I found honey walnut shrimp on your site) section on the sidebar of your website. I notice it’s no longer there…I miss that.
Would you use cooked or raw shrimp? Is it okay to use cooked? That’s all I have at hand:)
If I use frozen shrimp, do I need to thaw it before I coat it with corn starch?
Yes.
Made this tonight! It was absolutely delicious! Soo much better than the restaurant & cheaper & healthier!! Thank you soo much for amazing recipes! My new favorite dinner to make!! Will be making this again for chinese new year!
I just made this for lunch and it turned out absolutely delicious. Followed the recipe as it was written. Thank you so much for this wonderful dish. Will try more … =)