Honey Walnut Shrimp

imageWalnuts are among my favorite nuts, along with cashew.  They are quite versatile.  I often use them in green salads, in lieu of croutons, and they are a great addition to many meat and seafood recipes. They are one of the several high nutrient density foods, containing protein, fat and dietary fiber. The protein in walnuts provides many essential amino acids.

Recently my sister Ruth who lives in Florida messaged me to say that they had visited P.F. Chang’s, a national restaurant chain specializing in Chinese cuisine.  They had ordered honey walnut shrimp and gave this menu item “5 stars.”  P.F. Chang’s recipe includes honeydew melon as ingredient.

My sister challenged me to prepare this dish, so I did.  I didn’t include honeydew melon in my recipe only because I can’t imagine myself eating fruit with rice. I hope she’d still give my recipe 5 stars 🙂

INGREDIENTS

1 lb large shrimp, peeled with veins and tails removed
1/2 cup walnuts
2/3 cup white sugar (I used powdered sugar)
4 egg whites
2/3 cup cornstarch
1/4 cup mayonnaise
2 tbsp honey
1 tablespoon sweetened condensed milk
1 cup olive oil
1 cup water

DIRECTIONS

In a small sauce pan, boil water
Add sugar and stir well
Add walnuts and cook for about 2 minutes
Remove from heat, drain walnuts and set aside
In a shallow bowl, beat the egg whites and add cornstarch. Mix well until lumps disappear
Dip the shrimp in the batter
In a deep fryer or sauce pan, heat the oil in medium high
Fry the shrimp in batches, making sure not to overcook
Place the fried shrimp on a plate lined with paper towel to drain excess oil
In another bowl, mix the mayonnaise, honey and condensed milk
Add the fried shrimp to the bowl and toss before adding the walnuts
Serve with steamed white or brown rice, or over a bed of baby spinach

(Makes 6-8 servings)

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2 thoughts on “Honey Walnut Shrimp

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