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Honey Walnut Shrimp / Walnut Prawn Recipe (核桃虾) http://rasamalaysia.com/chinese-food-recipe-honey-walnut/
August 12th, 2008 93 Comments

Honey Walnut Shrimp / Walnut Prawn Recipe (核桃虾)

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Recipe: Honey Walnut Shrimp/Walnut Prawn (核桃虾)

Ingredients:

1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying

For the Walnuts:

1/2 cup sugar
1/2 cup water

Method:

1)Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
2)Rinse the walnut halves with water, drain and set aside.
3)Heat up the water until it boils and add in the sugar.
4)Keep stirring until it turns thick and golden color and then add the walnut.
5)Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
6)Heat the oil in a wok over high heat.
7)Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
8)In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
9)Add shrimp and toss with the mayonnaise sauce.
10)Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Cook’s Note:

To get more bang for your buck, you can buy frozen shrimp in a pre-packed box. The frozen shrimp usually comes in a frozen block. During sales, a box of 31/40 count shrimp can be as low as US$15/box.

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93 comments... read them below or add one

  1. David says:

    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.

  2. Pingback:Eat, Smile, Sleep » Blog Archive » Sam Woo – Chinese Food Done Right

  3. Maria L says:

    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.

  4. Amelia Chee says:

    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. :)

      • Amelia Chee says:

        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.

  5. Amelia Chee says:

    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!

  6. Kid's play says:

    This recipe has the ingredients I love most, prawns, nuts and something slightly sweet! Yum!

  7. Bianca says:

    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!!!

  8. Kim says:

    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!

  9. Pingback:Sam Woo – Chinese Food Done Right « Life Extravaganza

  10. Herkimer says:

    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.

  11. Rosa says:

    Does it matter how much oil we use for the shrimp?

  12. springsblue says:

    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!

  13. warren says:

    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.

  14. Sharon says:

    Would you use cooked or raw shrimp? Is it okay to use cooked? That’s all I have at hand:)

  15. Tiffany says:

    If I use frozen shrimp, do I need to thaw it before I coat it with corn starch?

  16. melissa says:

    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!

  17. just_g says:

    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 … =)

  18. Juice says:

    Help Rasa! I just made the glazed walnuts and something went wrong. They taste fine but instead of the glaze staying clear, when i put the walnuts in, the sugar turned grainy and opaque again so now the walnuts look sugar “crusted” instead of glazed. What happened?!?

    • I think you cooked it too long, as soon as the sugar become caramel in color put the walnuts in.

      • Juice says:

        hmm… if you put it that way, I think I probably didn’t let the sugar caramelize enough. It was thicker but just kind of yellowish. I was just making the walnuts for a snack anyway. Maybe I’ll try another batch and wait longer before I dump the walnuts in. Thank you so much for responding! =)

        • Luke says:

          Did you stir the water and sugar? If so, do NOT stir at all next time. Agitating the sugar and water causes it to crystallize and once that has started there is no reversing it. Just add the sugar to the water, turn on the heat, and let it do its thing :)

  19. Leong says:

    Thank you for all the nice recipes. Let me share some of my experience

    Walnut has a lot of impurities. It is better to boil them for a while , instead of just rinse in water. I usually repeat this process 3 to 4 times.

    After glazing the walnut in sugar water, I shallow fry them in oil ( 150C) . This process make the walnut very crispy and crunchy.

  20. Leong says:

    Here is one great tip I learnt from a chef. Mix condensed milk, lemon juice , Japanese Washabi and Japanese mayonnaise (must use Japanese mayonnaise). It is fantastic.

  21. Pingback:Honey Walnut Shrimp | valeebelly

  22. Foodie says:

    Loved your recipe Bee! Easy to follow and I found ready made candied walnuts at my Asian market which was super easy to add to the prawns after frying. Your rock Sweetie! Love your book, recipes and your hottie self!

  23. Sparky says:

    Yes, Bee is definitely drop dead GORGEOUS and could easily be a model if she chose that profession! But thanks so much for your detailed, easy to follow and scrumptious recipes Bee!

  24. Pingback:Recipe – Honey Glazed Walnut Shrimp | i'll say what i want

  25. Sandra says:

    Loved this recipe! Only I didn’t have walnuts so I roasted and candied almonds instead.

  26. Jannica says:

    Made this tonight and it was awesome! Thanks for sharing the recipe!

  27. Mary Blackledge Corroo says:

    I made this for myself and family as a special treat for Mother’s Day. It felt awesome to make my favorite restaurant dish at home. Yum yum yum! Thanks for sharing the recipe. I am definitely going to make this again soon.

    https://www.facebook.com/photo.php?fbid=10154093091610117&set=a.456005745116.377190.687890116&type=1&theater

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