📝 About This Recipe
This beloved Hong Kong-style banquet dish combines succulent, crispy-fried shrimp with a velvety sweet cream sauce and crunchy candied walnuts. It is a masterclass in texture and flavor contrast, offering a delightful balance of savory seafood, floral honey, and nutty richness. Perfect for celebratory dinners or a luxurious weeknight treat, this recipe brings the elegance of high-end Cantonese dining right to your home kitchen.
🥗 Ingredients
The Candied Walnuts
- 1 cup Walnut halves (raw and unsalted)
- 1/2 cup Granulated sugar
- 1/2 cup Water
The Shrimp and Batter
- 1 lb Large Shrimp (peeled, deveined, and tails removed)
- 2 large Egg whites (at room temperature)
- 1/2 cup Cornstarch
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon White pepper (finely ground)
- 2 cups Vegetable oil (for frying; peanut or canola also work well)
The Honey Cream Sauce
- 1/4 cup Mayonnaise (Kewpie brand is recommended for extra richness)
- 2 tablespoons Honey (wildflower or clover)
- 1 tablespoon Sweetened condensed milk (the secret to the authentic creamy texture)
- 1 teaspoon Lemon juice (freshly squeezed to cut the sweetness)
For Garnish
- 2 stalks Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds (optional)
👨🍳 Instructions
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1
Start by preparing the candied walnuts. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
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2
Add the walnut halves to the boiling syrup. Simmer for about 2-3 minutes, then use a slotted spoon to remove the walnuts and place them on a parchment-lined baking sheet 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 the sauce is smooth and glossy. Set this aside.
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4
Pat the shrimp completely dry with paper towels. This is crucial for ensuring the batter sticks and the shrimp stays crispy.
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5
In a medium bowl, whisk the 2 egg whites until they become frothy and form soft peaks. This creates a light, airy texture for the batter.
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6
Gently fold the cornstarch, salt, and white pepper into the whipped egg whites until a thick, smooth paste forms.
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7
Add the dried shrimp to the batter and toss gently to ensure every shrimp is thoroughly and evenly coated.
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8
Heat the vegetable oil in a wok or deep skillet over medium-high heat until it reaches 350°F (175°C).
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9
Carefully drop the shrimp into the hot oil one by one to prevent sticking. Fry in batches for 2-3 minutes until they are golden brown and crispy.
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10
Use a spider strainer to remove the shrimp and drain them briefly on a wire rack or paper towels to remove excess oil.
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11
While the shrimp are still hot, transfer them to a large clean bowl. Pour the honey cream sauce over the shrimp and toss gently with a spatula to coat.
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12
Add the cooled candied walnuts to the bowl and give it one final gentle fold so the walnuts are also lightly glazed in the sauce.
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13
Transfer to a serving platter and garnish immediately with sliced green onions and toasted sesame seeds. Serve while the shrimp is still hot and crispy.
💡 Chef's Tips
For the crispiest results, ensure your shrimp are bone-dry before battering; moisture is the enemy of a good fry. Using Japanese Kewpie mayonnaise adds a specific umami depth that standard mayonnaise lacks. If you prefer a thicker glaze on the walnuts, you can quickly flash-fry the boiled walnuts in the hot oil for 30 seconds before cooling. Do not overcook the shrimp; they only need a few minutes to become opaque and tender inside the crispy shell. Always toss the shrimp in the sauce right before serving to prevent the batter from becoming soggy.
🍽️ Serving Suggestions
Serve alongside a bed of fluffy steamed Jasmine rice to soak up the extra honey sauce. Pair with lightly blanched broccoli florets or bok choy to provide a fresh, crunchy contrast to the rich shrimp. A chilled glass of off-dry Riesling or a crisp Gewürztraminer complements the sweetness of the dish beautifully. For a traditional banquet feel, serve hot Jasmine or Oolong tea to cleanse the palate between bites.