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1
Prep the Shrimp
5 Mins
Room temperature, about 22°C (72°F)
Pat the shrimp very dry with paper towels and toss with a pinch of salt. Wet shrimp will not hold the batter, so take the time to dry them properly.
If the shrimp feel slippery, rinse them briefly in cold water first, then dry them again.
Done when: Shrimp dry to the touch, lightly seasoned.
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2
Candy the Walnuts
10 Mins
Medium heat, about 160°C (320°F)
Simmer the walnuts in water for 2 minutes, drain, then toss in a pan with the sugar and 2 tablespoons of water over medium heat. Stir until the sugar melts and coats the walnuts in a glossy shell, then spread them on a lined tray to cool and harden.
Do not walk away — the sugar goes from glossy to burnt in seconds.
Done when: Walnuts glossy, coated and crisp once cool.
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3
Mix the Honey Sauce
5 Mins
Room temperature, about 22°C (72°F)
Whisk the mayonnaise, honey, condensed milk and lemon juice together until completely smooth. Taste it: it should be sweet, creamy and just tangy enough to stay bright.
Make the sauce before frying, so the hot shrimp can be tossed the moment they leave the oil.
Done when: Sauce smooth, sweet and lightly tangy.
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4
Batter the Shrimp
5 Mins
Room temperature, about 22°C (72°F)
Whisk the cornstarch, flour and remaining salt together, then toss in the egg white to make a thick batter. Coat each shrimp, shaking off the excess.
A thin coat fries crisp; a thick coat turns soggy under the sauce.
Done when: Shrimp evenly coated in a thin, clinging batter.
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5
Fry Until Crisp
10 Mins
180°C (350°F)
Heat the oil to 180°C (350°F). Fry the shrimp in small batches for 2–3 minutes until golden and crisp, turning once. Drain on a rack, not paper, so the batter stays crisp.
Fry in batches — a crowded pan drops the oil temperature and the batter goes soggy.
Done when: Shrimp golden, crisp, and cooked through at 63°C (145°F) inside.
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6
Toss & Serve
5 Mins
Serving temperature, about 60°C (140°F)
Toss the hot shrimp gently in the honey sauce until just coated, scatter the candied walnuts over the top, and serve at once with rice and broccoli.
Toss lightly and serve immediately — the sauce softens the batter within minutes.
Done when: Shrimp lightly coated, walnuts scattered, served hot.
auto_awesome Finishing Touches & Plating
Spoon the sauced shrimp onto a plate, scatter the candied walnuts over the top, and serve at once with steamed rice and broccoli while the batter is still crisp.
China
35m
