Honey Walnut Shrimp

  • 14 Sep - 20 Sep, 2019
  • Mag The Weekly
  • Cookery


· 1 cup water

· 1 cup granulated sugar

· 1 cup walnuts

· 1 pound shrimp, peeled and deveined

· Salt

· Freshly ground black pepper

· 2 large eggs, beaten

· 1 cup cornstarch

· Vegetable oil for frying

· ¼ cup mayonnaise

· 2 tablespoon honey

· 2 tablespoon heavy cream

· Cooked white rice, for serving

· Thinly sliced green onions, for garnish


In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for two minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet. Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.

In a large skillet over medium heat and add oil. Add shrimp in batches and fry until golden, three to four minutes. Remove with a slotted spoon and place on a paper towel lined plate. In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.