I first did this recipe for Studio 5 in September 2013. And it’s still a favorite that I order every time I go to Asian Star here in Midvale, Utah. I made this for Valentine’s Day this year, and I am now going to make this a tradition each Valentine’s Day. Honey Walnut Shrimp. (*mouth watering already) Enjoy this recipe. Xo
Honey Walnut Shrimp
1 lb. medium shrimp, raw, deveined and shelled
1 egg white
Pinch of kosher salt
¾ c. cornstarch
Vegetable oil for frying
Candied walnuts for garnish
Rinse and dry shrimp. Marinate in egg white and salt for 20 minutes. Toss shrimp in a paper bag with cornstarch to coat. Place shrimp in a medium skillet with hot oil to fry. Takes only 1-2 minutes. Shrimp become pink when cooked. Remove from the skillet using a slotted spoon and place on a cooling rack (this allows the shrimp to retain their crispy texture). Make sure not to overcook the shrimp. I like to remove it from the pan just once it turns pink.
Meanwhile, whisk sauce together:
¼ c. mayonnaise
2 T honey
2 T sweetened condensed milk
1 T fresh lemon juice (about the juice of 1 small lemon)
Pour over hot shrimp and toss to combine. Sprinkle with candied walnuts. Serve immediately while still hot. Serves 4-6.