Honey Walnut Shrimp
Easy, peasy shrimp dish! This is a famous dish served at Chinese restaurants and even Asian banquet halls because its delicious and super easy to make!
Ingredients:
1lb of shrimp, deveined & peeled
1 cup of tempura powder
1/2 cup of ice water
2 stalks of green onion - diced - green parts only
Sauce:
6 tbsp of kewpie mayo or regular mayo
2 tbsp of honey
1 tbsp of condensed milk
2 tbsp of fresh lemon juice
salt to taste
I do not particularly love the candied walnuts and I like the refreshing taste of roasted walnuts with no sugar on it. Feel free to candy yours but I just roasted on a pan and added the walnuts to the finished dish.
Devein the shrimp, remove all shells. Make sure to heat up the oil in your frying pot, I used a thick bottom pot for even frying. While the oil is heating up, combine the tempura powder and cold water in a large mixing bowl. Once the batter is ready, add in the shrimp and coat completely.
Test the oil but adding a few droplets of the batter into the oil. If you see the batter bubble and float to the surface, the oil is ready to use. Please cook the shrimp in small batches and make sure they do not stick to the bottom of the pot.
Fry the shrimp for 3-4 minutes or until the shrimp is fully cooked and the batter is nice and crispy. Lay on a paper towel to remove access oil. As the shrimp fry, mix all the sauce ingredients into a separate bowl.
Ingredients:
1lb of shrimp, deveined & peeled
1 cup of tempura powder
1/2 cup of ice water
2 stalks of green onion - diced - green parts only
Sauce:
6 tbsp of kewpie mayo or regular mayo
2 tbsp of honey
1 tbsp of condensed milk
2 tbsp of fresh lemon juice
salt to taste
Devein the shrimp, remove all shells. Make sure to heat up the oil in your frying pot, I used a thick bottom pot for even frying. While the oil is heating up, combine the tempura powder and cold water in a large mixing bowl. Once the batter is ready, add in the shrimp and coat completely.
Test the oil but adding a few droplets of the batter into the oil. If you see the batter bubble and float to the surface, the oil is ready to use. Please cook the shrimp in small batches and make sure they do not stick to the bottom of the pot.
Fry the shrimp for 3-4 minutes or until the shrimp is fully cooked and the batter is nice and crispy. Lay on a paper towel to remove access oil. As the shrimp fry, mix all the sauce ingredients into a separate bowl.
Once all the shrimp are cooked, toss the shrimp into the sauce, coat evenly. Top with green onions and walnuts, eat while hot!
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Enjoy!
Kathy
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