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

By: melissa

melissa — Mon, 16 Jan 2012 00:17:37 +0000

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!

By: Rasa Malaysia

Rasa Malaysia — Tue, 20 Dec 2011 07:32:39 +0000

Yes.

By: Tiffany

Tiffany — Tue, 20 Dec 2011 07:26:28 +0000

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

By: Sharon

Sharon — Sun, 11 Dec 2011 16:27:06 +0000

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

By: warren

warren — Sun, 20 Nov 2011 21:00:11 +0000

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.

By: springsblue

springsblue — Wed, 16 Nov 2011 17:50:34 +0000

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!

By: Rosa

Rosa — Thu, 13 Oct 2011 02:36:18 +0000

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

By: ValerieKay

ValerieKay — Tue, 19 Jul 2011 20:33:55 +0000

All I can say about the Honey Walnut Shrimp…is “Yuuuuuummmmmy”! I usually just bread and deep fry my shrimp (the raw shrimp), the only thing I know what to do with it…so far!! Eventually, I want to learn some new tricks here since I am a real shrimp lover.
I know what I am going to cook for dinner tonight, just bought 3 big 2 lb bags of raw shrimp this last week on sale!! This sounds so good and I can taste it already! I had no clue as to how to get that creamy sauce to taste just right. Some local restaurants serve it with creamy sauce(some refer to it as creamy coconut shrimp but they use coconut instead of walnuts). I am assuming that the walnuts would have more flavor than the coconut does!

BTW…just one pointer here in case you didnt know…this ‘deep frying tip’ was handed down to me from a family member who has deep fried for many years. You can grind up those crackers/tortilla chips, etc (I use my food processor but a blender or a rolling pin works great also)and then store them in an air tight container until you need to use them to bread your shrimp/chicken/etc. When that time comes, we add pepper, garlic powder, plus any other seasoning(s) we would like to the amount of crumbs that we are going to use after it is seperated. We then add some flour & corn starch to the crumbs we are going to use. For every 3 cups of crumbs, we add approx 1 cup of flour and 1/4 cup of corn starch and then blend/stir them all together really good. Dip the meat into the usual egg and milk mixture twice and then deep fry at the right temp for the required time. The breading on the meat turns out excellent and somewhat ‘fluffy’ and not hard and is always golden brown. Always a treat!!

By: Rasa Malaysia

Rasa Malaysia — Thu, 23 Jun 2011 21:29:55 +0000

It’s the same thing.

By: Herkimer

Herkimer — Thu, 23 Jun 2011 19:47:56 +0000

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.