Honey Walnut Shrimp
蜜汁核桃蝦·(mìzhī hétáo xiā)
The Iconic Mains: Chef's Specialties
Tuesday night at the coffee table, amid the clatter of takeout cartons and the smell of hot frying oil, this recipe delivers that exact sweet crunch. We aren't trying to make it healthy, and we certainly aren't trying to strip it of its sweetened condensed milk and candied walnuts. We're just making it exponentially better than the delivery box with a quick baking soda velvet, a shatteringly light batter, and the absolute freshness of an immediate stovetop-to-table execution, until the carton empties out, the sugar sticks to your fingers, and the last walnut gets fought over.
Ingredients
- raw walnut halves1 cup
- water1/3 cup
- granulated sugar1/3 cup
- unsalted butter1 tbsp
- large raw shrimp1 lb
- kosher salt1/2 tsp
- baking soda1/2 tsp
- white pepper1/4 tsp
- large egg whites2 large
- cornstarch1/2 cup
- all-purpose flour2 tbsp
- baking powder1/2 tsp
- vegetable oil3 cup
- Kewpie mayonnaise1/3 cup
- honey2 tbsp
- sweetened condensed milk2 tbsp
- fresh lemon juice1 tbsp
Method
- 01
Toss the shrimp with kosher salt, white pepper, and baking soda, then let sit at room temperature for 15 minutes.
This baking soda treatment is the restaurant secret for velveting seafood. It alters the pH of the protein so it doesn't seize up in the hot oil, giving you that famous, satisfying snap and bouncy texture.
- 02
Boil the water, granulated sugar, and butter in a small skillet, then cook the walnuts in the syrup until coated.
Stir the walnuts for 3 to 4 minutes until the liquid evaporates into a sticky, amber glaze. Immediately separate them with a fork onto a sheet of parchment paper so they harden into individual candied bites rather than one giant clump.
- 03
Whisk the mayonnaise, honey, sweetened condensed milk, and lemon juice in a large mixing bowl until perfectly smooth.
Do not skip the lemon juice. The acid cuts right through the immense, heavy fat of the mayonnaise and condensed milk, preventing the rich glaze from becoming cloying.
- 04
Dip the rested shrimp into the frothy egg whites, then press them into a whisked mixture of cornstarch, flour, and baking powder.
The egg white provides adherence and lift, while the cornstarch builds the structure for a delicate, shattering crust that completely outclasses the dense, heavy dough of fast food.
- 05
Fry the battered shrimp in batches in 350°F oil for exactly two minutes.
Use a heavy-bottomed Dutch oven with about 2 inches of oil. Remove the pale golden, C-shaped shrimp to a wire cooling rack to drain.
- 06
Raise the oil temperature to 375°F and flash-fry all of the shrimp together for 45 to 60 seconds.
This second high-heat shock evaporates any residual surface moisture, turning the batter a beautiful deep golden brown and ensuring it stays crispy even under a heavy blanket of sauce.
- 07
Immediately dump the piping hot shrimp and candied walnuts into the room-temperature glaze and toss gently to coat.
Never heat this sauce in a skillet, or the mayonnaise will break into a greasy puddle. Serve immediately. Within fifteen minutes, the moisture of the sauce will breach the crust—an inherent takeout tragedy you now have the power to avoid.
Notes
Ditch the wok for a Dutch oven when frying at home.
American stoves lack the BTUs for true wok hei. A cast-iron Dutch oven retains thermal mass better, ensuring your oil temperature doesn't plummet when you drop in the cold, battered shrimp.
Mayonnaise variability matters.
Kewpie mayonnaise is strongly recommended here because it uses only egg yolks and rice vinegar, adding a savory depth that balances the sweetened condensed milk. Standard American mayo works, but makes the lemon juice even more crucial.