📝 About This Recipe
A beloved staple of Hong Kong-style banquet dining, this dish strikes a perfect harmony between textures and flavors. Succulent shrimp are encased in a light, shatteringly crisp tempura-style batter, then tossed in a velvety, sweet-and-tangy cream sauce. Finished with buttery, candy-coated walnuts, it’s a luxurious indulgence that brings the vibrant energy of a high-end dim sum house right to your kitchen.
🥗 Ingredients
The Candied Walnuts
- 1 cup Walnut halves (raw and unsalted)
- 1/2 cup Granulated sugar
- 1/2 cup Water
- 1 pinch Sea salt
The Honey Cream Sauce
- 1/4 cup Mayonnaise (Kewpie Japanese mayo is preferred for extra richness)
- 2 tablespoons Honey (clover or wildflower honey)
- 1 tablespoon Sweetened condensed milk (provides the signature silky texture)
- 1/2 teaspoon Lemon juice (freshly squeezed to cut the richness)
The Shrimp and Batter
- 1 pound Large Shrimp (peeled, deveined, and patted very dry)
- 2 large Egg whites (at room temperature)
- 1/2 cup Cornstarch
- 2 tablespoons All-purpose flour
- 1/2 teaspoon Baking powder (for extra lift and crunch)
- 2 cups Vegetable oil (for frying; or use canola or peanut oil)
- 1/4 teaspoon Salt and White Pepper (to season the shrimp)
For Garnish
- 2 stalks Green onions (thinly sliced on a bias)
- 1 teaspoon Sesame seeds (toasted)
👨🍳 Instructions
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1
Start by candying the walnuts. In a small saucepan, combine the sugar, water, and a pinch of salt. Bring to a boil over medium-high heat.
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2
Add the walnuts to the syrup and simmer for about 2-3 minutes until the syrup thickens and coats the nuts. Remove with a slotted spoon and spread them out on parchment paper to cool and harden.
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3
In a small mixing bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth. Set the sauce aside.
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4
Prepare the shrimp by ensuring they are completely dry. Season them lightly with salt and white pepper.
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5
In a medium bowl, whisk the egg whites until they are frothy but not yet forming peaks. This creates a light, airy base for the batter.
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6
Add the cornstarch, flour, and baking powder to the egg whites. Whisk until a thick, smooth paste forms. If it's too thick to coat, add a teaspoon of water.
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7
Heat the vegetable oil in a heavy-bottomed pot or wok until it reaches 350°F (175°C).
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8
Dredge the shrimp into the batter, ensuring each one is fully coated. Carefully drop them into the hot oil one by one to prevent sticking.
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9
Fry the shrimp in batches for 2-3 minutes until they are golden brown and crispy. Do not overcrowd the pot.
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10
Use a slotted spoon to transfer the fried shrimp to a wire rack or a plate lined with paper towels to drain excess oil.
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11
While the shrimp are still hot, place them in a large clean bowl. Add the honey cream sauce and the candied walnuts.
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12
Gently toss everything together with a spatula until the shrimp are evenly glazed in the creamy sauce.
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13
Transfer to a serving platter immediately. Garnish with sliced green onions and toasted sesame seeds for a pop of color and crunch.
💡 Chef's Tips
Always pat your shrimp dry with paper towels; moisture is the enemy of a crispy batter. For the crunchiest results, use a thermometer to keep your oil at a steady 350°F. Don't skip the sweetened condensed milk—it provides the authentic 'glossy' look and unique sweetness found in restaurants. If the sauce is too thick, add a few extra drops of lemon juice or a teaspoon of warm water to loosen it. To make ahead, you can candy the walnuts up to two days in advance and store them in an airtight container.
🍽️ Serving Suggestions
Serve over a bed of steamed jasmine rice to soak up the extra honey sauce. Pair with blanched broccoli florets or snap peas to add a fresh, crunchy contrast. A crisp, dry Riesling or a cold Jasmine tea balances the sweetness of the dish beautifully. Serve as part of a multi-course meal alongside a spicy Szechuan green bean dish.