Description
A restaurant-quality dish balancing crispy tempura-style shrimp with a sweet, creamy glaze and crunchy candied walnuts. Succulent large shrimp are lightly battered in an egg-white base and fried to golden perfection, then tossed in a velvety three-ingredient signature sauce.
Ingredients
The Candied Walnuts
- 1/2 cup walnut halves, 2/3 cup sugar, 1 cup water
The Crispy Shrimp & Batter
- 1 lb large raw shrimp (peeled/deveined)
- 4 egg whites, 2/3 cup cornstarch, 1 cup oil
The Signature Cream Sauce
- 1/4 cup mayonnaise, 2 tbsp honey
- 1 tbsp sweetened condensed milk
Instructions
Candy: Boil walnuts in sugar water for 2 mins. Drain and let harden.
Batter: Whisk egg whites until foamy; whisk in cornstarch until smooth and airy.
Fry: Coat shrimp in batter, let excess drip. Fry in 350°F oil for 4–5 mins until golden. Drain on paper towels.
Glaze: Whisk mayo, honey, and condensed milk. Toss hot shrimp in the sauce.
Serve: Top with candied walnuts and scallions.
Notes
The Egg White Secret: Whisking egg whites until foamy creates a light, ‘shattered’ texture that stays crispy under heavy sauce.
Condensed Milk: Essential for the silky, professional mouthfeel; do not substitute with sugar or syrup.
The Drip Factor: Let excess batter drip off to ensure the coating remains crisp rather than bready.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Frying / Glazing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 480
- Sugar: 24
- Sodium: 310
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 22
- Cholesterol: 165
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