You Can't Buy Honey Walnut Shrimp This Good 合桃蝦 | Hunger Pangs

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar crunch with fewer calories.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers richness with less sugar.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein, cost-effective and versatile.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and adds creaminess.

Toast ½ cup of walnuts in a non-stick skillet over medium heat, moving them around until they are spotty brown and aromatic, about 3 minutes.

Add 2 tablespoons of water, 2 tablespoons of sugar, and ⅛ teaspoon of salt to the skillet with the toasted walnuts, stirring to caramelize.

Once the mixture tightens and most of the water evaporates, spread the walnuts onto a baking sheet lined with parchment paper and let cool for at least 30 minutes.

In a bowl, combine ¼ cup Kewpie mayonnaise, 1 tablespoon sweetened condensed milk, 1 tablespoon lemon juice, and 1 teaspoon honey, mixing until smooth to create the sauce.

Pat 1 pound of size 16 to 20 shrimp dry with a paper towel and place them in a bowl.

Add the egg white from 1 egg, 1 teaspoon of Shaoxing wine, ¼ teaspoon of white pepper, and ¼ teaspoon of salt to the shrimp, mixing gently to coat.

Refrigerate the shrimp for about 15 minutes to marinate.

Prepare a rimmed baking sheet with a wire rack and triple layer of paper towels, and heat 2 quarts of peanut oil in a wok to 425 degrees Fahrenheit.

Dredge each shrimp in corn starch, shaking off the excess, and place them on a plate.

Fry the shrimp in two batches in the hot oil for 4 minutes, moving them around to prevent sticking, until golden and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

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