Honey Walnut Shrimp

• servings: 3 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

500g large raw prawns, peeled & deveined (tail-on optional)

½ tsp salt

½ tsp white pepper

1 tsp Shaoxing wine

1 tsp sesame oil

1 egg white

½ cup cornflour (cornstarch)

¼ cup potato starch (optional but key for crispiness)

Oil for frying (neutral, e.g., canola)

½ cup walnut halves

3 tbsp sugar

2 tbsp water

Pinch of salt

3 tbsp mayonnaise (Japanese Kewpie preferred)

1½ tbsp honey

1 tsp sweetened condensed milk

1 tsp lemon juice

1/2 tsp sesame oil

¼ tsp salt

Directions

Candy the Walnuts

Boil sugar + water in a small pan until syrupy and slightly golden.

Toss in walnuts and coat evenly.

Spread on parchment and let cool until crisp.

Optional: drizzle tiny bit of honey while warm for shine.

Prep & Coat Shrimp

Pat shrimp bone-dry with paper towels.

Mix shrimp with salt, pepper, Shaoxing wine, sesame oil, and egg white. Let sit 5 min.

Combine cornflour + potato starch.

Coat shrimp evenly; shake off excess. Let rest 5–10 min (helps starch adhere firmly).

Deep Fry – Ultra Crisp Method

Heat oil to 180°C (355°F).

Fry shrimp in small batches, about 1½–2 min until lightly golden and crisp.

Remove and rest 2 min.

Turn oil to 190°C (375°F) and double-fry for 30–45 sec for that glassy crunch.

Make the Honey Sauce

Combine & Serve

Add shrimp into sauce just before serving — toss gently until coated.

Plate immediately, top with candied walnuts.

Optional: Garnish with finely sliced green onions or toasted sesame seeds.

Nutrition

• Calories: 1016
• Total Fat: 57.3 g
• Saturated Fat: 6.6 g
• Trans Fat: 0 g
• Cholesterol: 21.7 mg
• Sodium: 1652.3 mg
• Total Carbohydrate: 115.2 g
• Dietary Fiber: 9 g
• Total Sugars: 26.3 g
• Protein: 24.7 g