Honey Walnut Shrimp<< Back to list

Chinese, Seafood
2/3cupwhite sugar
3egg whites
2/3cupglutinous rice flour or cornstarch
1lblarge shrimp, peeled and deveined
1cupvegetable oil
  1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  2. Whip egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  3. In a medium serving bowl, stir together the mayonnaise, honey. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

4 servings

  • Do not beat the egg whites too much (ie. not to any peak stages).
    [kevin - 2010-08-01 20:30:34]

Lightly battered and glazed with a semi-sweet sauce, contrasted by sugared walnuts



Aug 1, 2010

Aug 1, 2010

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