Honey Walnut Shrimp
Note: although listed in the book's Japanese section, honey walnut shrimp is a Cantonese Chinese dish, popularized in American Chinese cuisine. Crispy tempura-battered shrimp tossed in a sweet honey-mayo sauce. Serves 2.
⏱️ Prep: 5 min🍳 Cook: 5 min
Ingredients
| 1/2 lb | 225 g | Shrimp (41/50), deveined, peeled, tail removed |
| 1/2 cup | 120 ml | Tempura powder |
| 1/4 cup | 60 ml | Ice cold water |
| — | Frying oil | |
| 3 tbsp | 45 ml | Mayonnaise (Kewpie recommended) |
| 1 1/2 tbsp | 23 ml | Honey |
| 1/2 tbsp | 7.5 ml | Condensed milk |
| 1/2 lemon | Lemon zest | |
| 1 tbsp | 15 ml | Fresh lemon juice |
| 1/4 tsp | 1.3 ml | Salt |
Instructions
- Combine the shrimp, tempura powder and cold water in a large bowl. Mix well with your hand until the shrimp are evenly coated with batter.
- Heat enough oil in a medium pot to fry the shrimp, about 350-365 F. To check, drop a dollop of batter into the oil; if it bubbles and floats to the surface in 3-4 seconds, it is ready.
- Drop the shrimp in one by one so they do not stick together. Fry 2-3 minutes until fully cooked and golden brown and crispy. Work in batches so as not to crowd the pot. Remove and drain on a paper-towel-lined plate.
- Combine all sauce ingredients in a bowl and mix well.
- Toss the fried shrimp in the sauce until evenly coated. Transfer to a serving plate and enjoy immediately.