Honey Glazed Shrimp Recipe
Have you guys ever wanted to make something to impress your family, friends, or maybe your significant other? Well I got the perfect dish for you! Ever since I was a kid, my parents always took the family out to eat at a Cantonese restaurant in Boston called Chau Chow City (which unfortunately closed after 32 years) and we would always get an order of my favorite dish, the honey walnut shrimp dish for about $18.95.
After a couple of experimentations, I was finally able to recreate the same dish that you could get at your traditional cantonese restaurant (AND MAKE IT TOTALLY BETTER THAN PANDA EXPRESS’ $1.50 small 3-4 pieces side dish version of honey walnut shrimp).
So, for you guys out there, I will share my recipe with you.
Here is my take on the Honey Glazed Walnut Shrimp Recipe:
Ingredients:
*** (This is a rough estimate of measurements, I usually don’t measure out any of my ingredients as I cook how my mom has taught me: from the heart and by instinct.) ***
1-2 pounds of shrimps (peeled, cleaned and paper towel dried)
Shop tip: On good days you can buy Jumbo (21/25) Shrimps for $6.99 a pound and make this dish as many times as you are craving it!!
2 cups of Mochiko Rice Flour
2-4 egg whites
sesame seeds
3 Tablespoon Honey
2 Tablespoon Condensed milk
3 Tablespoon Japanese Kewpie Mayonnaise
Note: you can use regular mayo too, but I prefer Kewpie Mayo because I like the creamier and eggier flavor.
1 Teaspoon Lemon juice
Part 1: Making the Fried Shrimp
Separate the egg whites and put in a small bowl.
Using a hand mixer, mix the egg whites until frothy (about 1 minute).
Add 2 cups of rice flour into the small bowl and mix with chopsticks (or any available utensil) until you’ve achieved paste-like batter.
Tip: If you’re making more than 1-2 lbs of shrimp, increase the batter amount by increasing the amount of egg whites and rice flour.
Transfer the batter to a large tupperware container and place the semi-dried shrimps in.
Seal the Tupperware container and shake the mixture until all of the shrimp is well coated with the batter.
Get your wok or a large deep pan and fill it a quarter way with regular cooking oil and put it over high heat
After the oil gets hot, lower the heat to medium-high and start frying the shrimps for about 3-5 minutes. It will turn a nice light golden brown when done.
Take the shrimp out from the oil and let it cool
Crisp Tip: If you want the shrimp to be extra crispy, give it a 2nd fry after it has cooled
Part 2: Making the glaze/sauce
Get a small bowl and mix the Kewpie mayonnaise, honey, condensed milk, and lemon juice together
Mix until you get a nice light yellow-orange, smooth and creamy consistency
Sweet tip: You can add more honey/condensed milk if you like your dish on the sweeter side
Part 3: Putting it all together—Stovetop method
Grab your frying pan or wok and place over low-heat on stove
Put the crispy fried shrimps in the wok and pour the sauce all over the shrimp
Get that arm and wrist ready and mix the shrimp and sauce together well until the shrimp is coated evenly
Once all of the fried shrimps got that glazed look, place them on a serving plate and sprinkle toasted sesame seeds over them and serve!
Optional: add sugar-glazed walnuts to make it "Honey Walnut Shrimp"
Pro tip: Grab a small bowl and pack in some rice. Flip the small bowl over onto a dinner plate and slowly lift the bowl off to achieve the nice dome shaped rice. Sprinkle some sesame seeds onto the rice, place a few pieces of the honey walnut shrimp and any side dishes onto the plate and voilà, you now have a dish ready to impress 😊!
Part 3 (Alternate Way): Tupperware method
Place warm, crispy shrimp into a new tupperware container
Pour the sauce/glaze you made from Part 2 all over the shrimp
Close/cover the top of the tupperware container and start shaking until every shrimp is evenly coated
Once all of the fried shrimps got that glazed look, place them onto a serving plate and sprinkle toasted sesame seeds over them and serve!
