Honey Walnut Shrimp
Honey Walnut Shrimp is a main course that serves 4. Watching your figure? This gluten free and pescatarian recipe has 544 calories, 29g of protein, and 27g of fat per serving. For $3.29 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of egg whites, shrimp, mochiko, and a handful of other ingredients are all it takes to make this recipe so yummy. Several people made this recipe, and 3662 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Allrecipes. With a spoonacular score of 59%, this dish is solid. Try Honey Walnut Shrimp/walnut Prawn (???), Honey-walnut Shrimp, and Honey- Walnut Shrimp for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
4 egg whites
2 tablespoons honey
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying
1/2 cup walnuts
1 cup water
2/3 cup white sugar
2/3 cup mochiko (glutinous rice flour)
Equipment:
baking sheet
sauce pan
bowl
frying pan
slotted spoon
paper towels
Cooking instruction summary:
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Step by step:
1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency.
3. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes.
4. Remove with a slotted spoon and drain on paper towels.
5. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk.
6. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Nutrition Information:
covered percent of daily need
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