📝 About This Recipe
A quintessential masterpiece of Modern American-Chinese fusion, this dish marries succulent, crispy-fried shrimp with a velvety, sweet cream sauce. Originally rising to fame in Hong Kong before becoming a beloved staple in California's high-end bistros, it offers a stunning contrast of textures. Every bite delivers a satisfying crunch from the candied walnuts followed by the tender, tempura-style shrimp enveloped in a decadent honey-infused glaze.
🥗 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 Egg whites (beaten until frothy)
- 1/2 cup Cornstarch (for a light, airy crunch)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon White pepper (ground)
- 2 cups Neutral oil (such as vegetable or canola for frying)
The Honey Cream Sauce
- 1/4 cup Mayonnaise (Kewpie brand recommended for extra richness)
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoon Sweetened condensed milk (the secret to the signature gloss)
- 1/2 teaspoon Lemon juice (freshly squeezed to cut the sweetness)
For Garnish
- 2 stalks Green onions (thinly sliced on the bias)
- 1 teaspoon Sesame seeds (toasted)
👨🍳 Instructions
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1
Start by preparing the candied walnuts: In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, stirring until the sugar dissolves.
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2
Add the walnut halves to the syrup and simmer for about 2-3 minutes. Use a slotted spoon to remove the walnuts and place them on a baking sheet lined with parchment paper. Keep them separated so they don't stick together as they cool and harden.
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3
Prepare the honey sauce: In a medium mixing bowl, whisk together the mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and creamy. Set aside at room temperature.
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4
Pat the shrimp completely dry with paper towels. This is crucial for ensuring the batter adheres and stays crispy.
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5
In a shallow bowl, whisk the egg whites until they are frothy and light. In another bowl, mix the cornstarch, salt, and white pepper.
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6
Heat the oil in a heavy-bottomed pot or wok to 350°F (175°C). Use a candy thermometer to monitor the temperature for consistent results.
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7
Dip each shrimp into the frothy egg whites, then dredge thoroughly in the cornstarch mixture, shaking off any excess.
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8
Carefully drop the shrimp into the hot oil in batches of 5-6 to avoid overcrowding the pot, which would lower the oil temperature.
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9
Fry the shrimp for 2-3 minutes per side until they are a very pale golden brown and the coating is crisp. The cornstarch batter should remain relatively light in color.
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10
Remove the shrimp with a slotted spoon and drain on a wire rack or paper towels for 1 minute.
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11
While the shrimp are still hot, transfer them to a clean large bowl. Pour the honey sauce over the shrimp and toss gently with a rubber spatula until every piece is evenly coated.
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12
Fold in the candied walnuts gently so they are also lightly coated in the sauce.
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13
Plate the shrimp immediately, piling them high, and garnish with sliced green onions and toasted sesame seeds for a pop of color and texture.
💡 Chef's Tips
Always use a neutral oil with a high smoke point like grapeseed or vegetable oil to avoid off-flavors. For the ultimate crispy texture, double-fry the shrimp: fry once for 2 minutes, let rest, then flash-fry for 30 seconds just before saucing. Ensure your shrimp are 'dry-packed' or thoroughly patted dry; excess moisture will make the batter soggy and cause oil splatter. If the sauce feels too thick, add a teaspoon of warm water or extra lemon juice to reach a silkier consistency. Don't skip the sweetened condensed milk—it provides the authentic 'creamy' mouthfeel that honey and mayo alone cannot achieve.
🍽️ Serving Suggestions
Serve over a bed of steamed Jasmine rice to soak up the extra honey glaze. Pair with blanched broccoli florets or snap peas to add a fresh, crunchy contrast to the rich shrimp. A crisp, dry Riesling or a cold Jasmine green tea balances the sweetness of the dish beautifully. For a full banquet-style meal, serve alongside a spicy Szechuan green bean dish or a savory Mapo Tofu. Serve as an appetizer on small individual lettuce cups for a modern, elegant presentation.