Tuesday, October 15, 2013

Honey Walnut Shrimp

I have proclaimed my love for remaking our favorite take out dishes at home before, and this is just another great example. Honey Walnut Shrimp is always the most expensive dish on the menu {or at least a top contender}, I made 4 servings of this dish for a fraction of the price it would be to order 4 servings at a restaurant. I think it is also a pretty dead on representation of the honey walnut shrimp at Panda Express.

This doesn't take long to make and is impressive, filling, and you will not be craving fast food anymore!
Source: Damn Delicious, originally Rasa Malaysia

1/2 cup of Sugar
1/2 cup of Walnut Halves
1 cup of Vegetable Oil
3 tablespoons of Mayonnaise
1 1/2 teaspoons of Honey
1 1/2 teaspoons of Condensed Milk
1 lb. of Shrimp, medium size, peeled & deveined
Kosher Salt & Freshly Ground Black Pepper
1 Large Egg
1/2 cup of Cornstarch
Rice & Green Onions, for serving

First, prepare 4 servings of rice, according to the directions on the package. Set aside.

While your rice is cooking, heat 1/2 cup of water in a small saucepan over medium-high heat and bring to a boil. Add the sugar and stir constantly until the mixture is golden and thickened. Toss the walnut halves in and coat. Spread on parchment paper to harden.

Now, heat the oil in a skillet over medium-high heat.

While the oil is heating, in a large bowl, whisk the mayonnaise, honey, and condensed milk together. Set aside.

Season the shrimp liberally with lots of salt and pepper. Working one at a time, dip the shrimp into the egg and then the cornstarch, pressing down to adhere onto the shrimp. Add shrimp to the hot oil in batches of 8-10 shrimp, cooking for 1-2 minutes per side. Place on paper-towel lined plates until all the shrimp is cooked. Toss the shrimp in the bowl with the sauce.

Serve immediately over rice and topped with walnuts and chopped green onions.


Happy Cooking,
The Barbee Housewife

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