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home > recipes > seafood > honey walnut shrimp
Sauce: 1 cup mayonnaise 1/4 cup sugar 1/2 teaspoon vanilla extract 1 1/2 teaspoons lemon juice 3 1/2 ounces sweetened condensed milk Walnuts: 1/2 pound raw, shelled walnuts 2 cups water 1 cup honey 8 ounces rock sugar (see note in instructions) Vegetable oil for deep frying Shrimp: 8 ounces tiger shrimp, peeled and deveined Cornstarch Vegetable oil for deep frying 1 cup shredded carrots Toasted sesame seeds, garnish Cilantro stems, garnish A restaurant recipe for a delicious sweet and nutty coated shrimp ! This is a recipe patterned after the oriental honey shrimp, pieces of white boneless chicken can also be prepared this way. The mayo sauce is really delicious and until I got the recipe, I always wondered how they prepared the dish sometimes called sweet milk shrimp or sweet milk chicken. Make sauce by whisking the sauce ingredients together until smooth. For the walnuts, combine the walnuts, water, honey and rock sugar (see note above) in a saucepan and simmer until the walnuts are soft. Remove from heat and drain walnuts in a colander. Pat walnuts dry with a towel. Deep-fry the walnuts at 350 degrees until crispy and golden brown. Cool to room temperature before use. Cook the shrimp until it is opaque, no longer translucent. Dredge the shrimp in cornstarch and deep-fry in 350- degree oil until lightly golden brown. In a mixing bowl, combine the cooked shrimp and the sauce until thoroughly coated. Arrange a bed of shredded carrots on each plate and place shrimp on top. Top with walnuts, sprinkle with toasted sesame seeds and garnish with cilantro stems. Note: This recipe calls for rock sugar. You can use rock candy, which can be purchased at many candy stores

Honey Walnut Shrimp


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list all recipes for SEAFOOD (335)
list all recipes by BUTTERFLYDOG (1134)


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keyword: honey
keyword: walnut
keyword: shrimp
recipes for seafood
recipes by butterflydog
Email Address:
(posted August 17, 2008)

Sauce:
1 cup
mayonnaise
1/4 cup
sugar
1/2 teaspoon
vanilla extract
1 1/2 teaspoons
lemon juice
3 1/2 ounces
sweetened condensed milk

Walnuts:
1/2 pound
raw, shelled walnuts
2 cups water
1 cup
honey
8 ounces
rock
sugar (see note in instructions)
Vegetable oil for
deep frying

Shrimp:
8 ounces tiger
shrimp, peeled and deveined
Cornstarch
Vegetable oil for
deep frying
1 cup shredded carrots
Toasted sesame seeds,
garnish
Cilantro stems, garnish

A restaurant recipe for a delicious
sweet and nutty coated shrimp ! This is a recipe patterned after the oriental honey shrimp, pieces of white boneless chicken can also be prepared this way. The mayo sauce is really delicious and until I got the recipe, I always wondered how they prepared the dish sometimes called sweet milk shrimp or sweet milk chicken.

Make
sauce by whisking the sauce ingredients together until smooth.

For the walnuts,
combine the walnuts, water, honey and rock
sugar (see note above) in a saucepan and simmer until the walnuts are soft. Remove from heat and drain walnuts in a colander. Pat walnuts dry with a towel.

Deep-fry the walnuts at 350 degrees until crispy and golden brown. Cool to room temperature before use. Cook the shrimp until it is opaque, no longer translucent.

Dredge the shrimp in cornstarch and
deep-fry in 350- degree oil until lightly golden brown.

In a mixing bowl,
combine the cooked shrimp and the sauce until thoroughly coated. Arrange a bed of shredded carrots on each plate and place shrimp on top. Top with walnuts, sprinkle with toasted sesame seeds and garnish with cilantro stems.

Note: This recipe calls for
rock
sugar. You can use rock candy, which can be purchased at many candy stores


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