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Honey Walnut Shrimp http://rasamalaysia.com/honey-walnut-shrimp/
August 12th, 2008 95 Comments

Honey Walnut Shrimp

Honey walnut shrimp with sweet mayo sauce. Learn how to make Chinese honey walnut shrimp with this quick and easy recipe. So delicious, a must try | rasamalaysia.com

Honey Walnut Shrimp

Honey walnut shrimp with sweet mayo sauce. Learn how to make Chinese honey walnut shrimp with this quick and easy recipe. So delicious, a must try!

Originally published in August 12, 2008.

Honey walnut shrimp or walnut shrimp is a very popular American-Chinese dish that is loved by everyone. There is nothing not to love about this amazing shrimp dis as honey walnut shrimp is loaded with all the right stuff: crunchy and addictive candy-glazed walnuts, fresh shrimp, creamy mayonnaise, condensed milk, and honey. With such mouthwatering combination, there is no surprise that it is THE most popular shrimp item at many Chinese restaurants here in the US!

Honey walnut shrimp with sweet mayo sauce. Learn how to make Chinese honey walnut shrimp with this quick and easy recipe. So delicious, a must try | rasamalaysia.com

Ordering honey walnut shrimp at restaurants can be rather expensive. However, if you follow my honey walnut shrimp recipe and make it at home, you can prepare this dish for about $10 and you will have a big serving for the entire family! The best thing about making this dish at home is that all ingredients are so easy to get, and you don’t have to go to Asian stores to stock up your ingredients. So, check it out and try it out yourself.

Honey walnut shrimp with sweet mayo sauce. Learn how to make Chinese honey walnut shrimp with this quick and easy recipe. So delicious, a must try | rasamalaysia.com

If you love this honey walnut shrimp recipe, please check out the other popular Chinese recipes below.

CHINESE RECIPES: POPULAR & ALL-TIME FAVORITES

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Chow Mein Broccoli Beef Sweet and Sour Pork Egg Drop Soup
Kung Pao Chicken Cashew Chicken Fried Rice Orange Chicken
Kung Pao Chicken Cashew Chicken Fried Rice Orange Chicken
Crab Rangoon Mongolian Beef
Crab Rangoon Mongolian Beef
RECIPE HERE: Honey Walnut Shrimp
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95 comments... read them below or add one

  1. Manggy says:

    Looks good bee! This is the first time I’ve ever seen condensed milk incorporated into a savory recipe! :)

    • ValerieKay says:

      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!!

  2. theladyphoenix says:

    Wow, I’ve never had this dish before, but I’m certainly going to give it a go. :)

    I do have a couple of questions about a couple of your recipes that I’d dearly love to have your feedback on. I made both your pineapple tarts and the portuguese egg tarts today, because they look so damn amazing and delicious in your photos. *_* I’m a bit of a cooking newbie, so I apologise if these sound really obvious.

    I found it really difficult to shape the pineapple egg tarts; the dough was REALLY crumbly! Is that caused by adding too much flour at a time? I tried to go slow but near the end it just went all over like crumbs of dough rather than a… dough. I could barely get them to hold together around the filling, so they were ugly as sin haha. But DELICIOUS.

    For the portuguese egg tarts, I couldn’t find any kind of crust mix, so bought a pack of pre-rolled, frozen savoury short pastry. I thawed them to room temperature (they were even drying and hardening a little bit, oops), and arranged the pastry into a 12-muffin tray; not really deep, and about the same size as you’d expect one of these tarts to be. The custard turned dark brown very quickly, but the pastry is… well I THINK it’s cooked enough to eat but it’s still soft and thin where it was in contact with the custard, so around the lower sides and on the bottom. Is this because I used a frozen pastry? :( The custard did cook quite quickly but there wasn’t a lot of it; it seemed like I should have doubled the recipe for the filling, though that sounds kind of weird since yours look perfectly fine.

    Sorry for going on and on! I’d really appreciate any ideas on where I went wrong with your recipes, because I’d definitely try them again.

  3. daphne says:

    ooo. Sweet and savory- walnuts and prawns, a match made in heaven!

  4. ChichaJo says:

    Oh my goodness! This is very close to one of my favorite dishes from Chinese restaurants, Hot Prawn Salad…which is basically prawns/shimps prepared like this (with mayo, condensed milk, etc) and fruit cocktail instead of the walnuts. This is even better because I don’t really eat the fruit cocktail part and I LOVE walnuts! Oh MY! THANK YOU!

  5. Keropok Man says:

    ooo… it looks yummy. that bowl is definitely not enough for me.

    I have never used condensed milk in my food. :-)

    If I substitute condensed milk with XO sauce, would it work? Hehe… I got XO sauce in my fridge, but no condensed milk at home.

  6. Andrea says:

    I can’t wait to try this! We really like honey walnut shrimp.

  7. Lydia (The Perfect Pantry) says:

    I’ve seen this on American Chinese restaurant menus, but never thought that something with mayonnaise would be authentically Chinese. It’s those candied walnuts that are irresistible!

  8. Salt N Turmeric says:

    this has got to be the 1st time iv seen a prawn recipe using condensed milk!
    btw, i like the banner. looks better than the one i did. hehe.

  9. Passionate Eater says:

    I can’t believe the ingredients you put in the recipe, very innovative and delicious sounding! I give you a gold medal for this recipe adaptation. Thanks again Bee!

  10. PaniniKathy says:

    And I here I thought it was only *my* favorite Chinese dish!! :-) I absolutely love honey walnut prawns – always my go-to order in Chinese restaurants. I’ve tried making it a few times at home – I get the shrimp right, but I burn the walnuts every time. Any tips to ensure perfectly candied walnuts? Stunning photo!

  11. Maya says:

    I’d probably pick out all the walnuts and eat them first!

  12. Rasa Malaysia says:

    All – thanks for your comments.

    Lady Phoenix – for the pineapple tarts, it depends on the brand of the butter you use because the moisture level of each butter is different, look for one with the highest moisture level. Sorry but I don’t have a better answer. Sorry but no idea about the short pastry.

    Lydia – I think this is more like an American-Chinese food, but I am seeing more mayonnaise on Chinese food now in Asia.

    Keropok – no, you can’t substitute with XO sauce because it’s different, but you can do without the condensed milk. Just add more honey.

    PaniniKathy – you just have to keep your eyes on the walnut and make sure you boil them in the candy sauce just a wee bit, and then transfer and dry.

  13. Jennifer Carden says:

    Thanks, great recipe. Now we have something to do with all the walnuts from our trees!

  14. mama bok says:

    Thanks for the recipe.. :) i will definitely try it out .. as soon as i recover from my surgery.. :) i do miss my shrimps alot.

  15. Rasa Malaysia says:

    Testing!

  16. Anonymous says:

    THANK YOU SO MUCH for posting this recipe! I made this recently but wasn’t so successful as we made it via trial and error ha. You just made my day -thanks once again!

    Ce’nedra

    P.S. As for the request, I’m sure others would have asked for something else, but if you can, I would love it if you could offer a recipe for Ngo Hiang (Teochew prawn rolls).
    Anyhow, keep up the good work -you’ve got amazing recipes that are really inspring to me.

  17. SteamyKitchen says:

    we both have shrimp love!

    did water trick work for you?

  18. natalie says:

    ohhhh yum!!! i have to try this recipe one night!

  19. Paula says:

    Oh wow! This looks terrific! I’ve never seen anything like it, but you can bet I’ll be giving this a try. I bet my husband would love this!

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  21. noobcook says:

    :)~ I’ve never ate this dish in restaurants b4 … and I love the chinese name, 核桃虾. Me (and my hamsters- they love walnuts) loves this dish! :D

  22. Jude says:

    I love this dish. There are a few restaurants in Chicago that do it really well. It’s usually the first thing I think of ordering when I’m at those places

  23. lingzie says:

    this is an interesting dish! i dont think i’ve had it before at any of the chinese restaurants here in penang! lol. interesting to note the chinese food that is popular in america! :)
    this sounds like an awesome recipe. ~files it away under recipes to try~

  24. theladyphoenix says:

    Thanks for the tip about the moisture in butter! I actually just added a wee bit of water to the dough, and it was perfect!! It made the most amazing, delicately light tarts. :) Thanks again for posting the recipe.

  25. Kevin says:

    This is the first that I have ever heard of this dish but it looks and sounds good. I will have to try it.

  26. Chinese Food says:

    OMG!! Looks so delicious!! I’ll definitely try this recipe! I also found a lot useful recipe here Chinese Food

  27. veron says:

    this looks delicious…thanks for all the chinese food ideas…I really should start cooking food that I was used to growing up!

  28. Cynthia says:

    Thoroughly enjoying the series.

  29. VG says:

    Hi RM

    Love your blog and visit it often. The prawns look divine. Must try soon.

  30. Indonesia-Eats says:

    Bee, I am getting hungry now….

  31. Kate / Kajal says:

    This looks lovely bee, just the thing to eat while watching the olympics ..i hope you’re following it. I manage to watch some everyday !

  32. mycookinghut says:

    This is something that I haven’t tasted. The combination looks really good!

  33. Fern says:

    Your honey walnut shrimp recipe sounds easy enough. i know my family is going to love me more when i serve this easy to make honey walnut shrimp.

  34. diva says:

    oh i think i had this once in a chinese restaurant in high school. never knew they used condensed milk in it. looks great!

  35. vicky says:

    This honey walnut shrimp looks so good! I will try to make it using your honey walnut shrimp recipe.

  36. Anonymous says:

    Hi,

    The website said to leave a comment with requests:

    Can you please come up with the recipe for Crispy Sesame Chicken at Charlie Chiang’s (Centreville, VA)?

    Thanks so much!
    Julie
    Burke, VA

  37. Anonymous says:

    I hope this is a close match to Chef Chu’s Prawns with Candied Pecans. I’ve been trying to find that recipe for years! I can’t wait to make this!
    Julie

  38. hersu says:

    Look nice, sweet….
    i think i have to try it

  39. Anonymous says:

    I’ve tryed different receipes and this is by far the best one that i’ve tried! Thank you so much for posting one of the best chinese dishes!!!

  40. sawhster says:

    Thank you for this awesome recipe! It’s a nice subtle flavor compared to other variations I’ve had at numerous restaurants.

    If you are big on walnuts, I would double the amount for walnuts, sugar, and water – which worked out perfectly for me!

    If you are big on honey, I would add 1 Tbsp Honey to the walnut sugar water mixture, and 1 Tbsp Honey (instead of just a 1/2) to the mayonnaise. I also added 2 Tbsp water since my husband is not big on mayonnaise to thin it out.

    Thanks again! And can’t wait to try out more of your recipes :)

  41. Matthew Tang says:

    I wanted to ask if you need to sweetened condensed milk or non sweetened? this is the part I am not so sure…

  42. Rasa Malaysia says:

    Matthew – it’s sweetened condensed milk.

  43. Matthew Tang says:

    thanks so much for the fast reply, have to look around in Germany, because they don’t take sweetened condensed milk… but hey, keep it up, love your site, I managed to put on a Nasi Lemak Party here in Berlin because of your recipe… :-)

  44. Anonymous says:

    Just discovered this site: the recipes look and sound delicious.

    Just one comment (not necesarily related to this recipe): I note that a very large number of readers who post comments haven’t actually *tried* the recipes they are posting about. Why is that? I read and use a lot of the recipes at Epicurious.com that sound great, but get bad reviews when people have actually tried them. Just curious how many of the posters here try the recipes, and why they don’t post back with the results more frequently.

    Chris

  45. just a note to anyone thinking of using pre-cooked shrimp, don’t. i had a pack in the freezer and decided to use those. the quality is definitely not comparable to using fresh shrimp.

  46. Inarosie says:

    I just wanted to tell you that this recipe worked perfectly. I have had several recipes that did not come out right, So I wanted to make it a point to come ot your site and commment oh how great it is. Thanks so much.

  47. Lisa says:

    Just made this last night…….it came out perfect!!! And JUST LIKE from the restaurants in Chinatown……..Thanks for the awesome recipe!!! One change….i used waterchestnut powder instead of corn starch……

  48. Danielle says:

    I made this for my husband last night. It was delicious! I think I did the coating and frying of the shrimp a little bit wrong, as it did not have the texture I would expect, and will personally skip this step next time. Still, very, very delicious.

  49. Jocelyn says:

    Awesome recipe!!!

  50. Pingback:Caramelized Walnut Shrimp with Broccoli (核桃虾) : Finechinagirl

  51. 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.

  52. 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.

  53. 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.

  54. 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!

  55. Kid's play says:

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

  56. 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!!!

  57. 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!

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

  59. 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.

  60. Rosa says:

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

  61. 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!

  62. 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.

  63. Sharon says:

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

  64. Tiffany says:

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

  65. 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!

  66. 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 … =)

  67. 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 :)

  68. 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.

  69. 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.

  70. Pingback:Honey Walnut Shrimp | valeebelly

  71. 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!

  72. 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!

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

  74. Sandra says:

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

  75. Jannica says:

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

  76. 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

  77. Iryna B. says:

    Just pictures alone make my mouth water! Thank you for the recipe, Bee.
    At the local Chinese restaurant we usually order Walnut Coconut Shrimp dish. Looks very similar! Is it the same recipe but coconut milk is used instead of condensed milk?
    Thank you

  78. This recipe is really mouth watering… the photos too.. They look like they’re really served just right in front of me. lol. Fish&Meat’s shrimp is still my favorite but this is now a very close second.

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