Honey Walnut Shrimp | 蜜汁合桃蝦

Daniel
Jan 19, 2023
3 min read

Updated: May 21

If you know me well enuff, you will know that I am not 100% Chinese. My parents are from Indonesia and my great-grandmother is an Indonesian native. I grew up with Nasi Lemak, Mee Soto, Gado Gado and Indonesian style curries. So, when I was first introduced to Chinese cuisine, I was kinda taken aback.

I mean where are all the spices or why everything is so bland? As I grew older, I found myself exploring my palate further and further until I encountered American Chinese cuisine. Yes! American Chinese cuisine is an entire cuisine on its own. I was amazed at how yummilicious the dishes are.

This is one of the many dishes that I am fond of. Please do not skip the steps in preparing the shrimps; the extra steps are to reduce the seafoody odor. We do so to improve the overall tasting experience. You get sweet, sour, umami and spicy, all in 1 bite. Lunar New Year is just around the corner. Here I wish you lovely people a very Happy Lunar New Year!

Ingredients:

(Serve 4)

Shrimps:
Shrimp, 400g
Baking Soda, 1 TSP
Egg White, 1
Tapioca Starch, 1 TBSP
Potato Starch, 70g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Walnuts:
Granulated Sugar, 25g
Demarara Sugar, 25g
Walnuts Halved, 50g
Sea Salt, Pinch
Sauce:
Dulce de Leche Homemade / Condensed Milk, 2 TBSP Adjust To Preference
Pure Honey, 2 TBSP Adjust To Preference
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Kewpie Mayo, 1/4 Cup
Garnishes:
Toasted Sesame Oil, For Drizzling
Chili Oil Homemade, For Drizzling
Coriander Finely Chopped, A Handful

Equipment:

Dutch Oven
Sauce Pot

Directions:

Please visit my "How To Make Dulce de Leche" page for the recipe.
Please visit my "How To Make Chili Oil" page for the recipe.
Prepare the Shrimp
Shell and devein the shrimp.
Rinse thoroughly and transfer to a large bowl.
Coat the shrimp with baking soda.
Add just enough water to submerge, then add ice cubes.
Set aside for at least 30 minutes.
Drain and rinse under running water.
Place shrimp in a bowl with egg white and tapioca starch.
Mix until well coated, cover, and marinate in the fridge overnight.
Coat and Fry the Shrimp
Add potato starch, salt, pepper, and mushroom powder to the marinated shrimp.
Mix until the shrimp are fully coated.
Heat 3 inches of canola oil in a Dutch oven over medium heat.
To test readiness, dip a wooden chopstick—if bubbles form, the oil is hot enough.
Carefully drop the shrimp into the oil away from you.
Optionally drizzle some batter for extra crispiness.
Deep-fry until golden brown on both sides.
Drain on a wire rack or paper-lined plate.
Set aside until ready to use.
Prepare the Glazed Walnuts
In a saucepan over medium heat, add water and sugar.
Stir until sugar is fully dissolved and syrupy.
Add in the walnuts and stir to coat evenly.
Continue cooking until syrup thickens and adheres to the walnuts.
Transfer to a tray lined with kitchen paper.
Set aside to cool.
Prepare the Sauce
In a bowl, mix all sauce ingredients together.
Stir until well combined.
Taste and adjust for sweetness and tanginess.
Assemble and Serve
Toss the fried shrimp in the sauce until fully coated.
Transfer to a serving plate.
Top with the glazed walnuts.
Drizzle sesame oil and chili oil over the top.
Sprinkle with coriander.
Serve immediately.