A Chinese American banquet dish of crisp shrimp tossed with honey mayonnaise sauce and candied walnuts.
22 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the sugar and water in a small pan for 4 minutes into a syrup, then add the walnuts to coat.
Spread the walnuts on parchment paper and let them cool.
Whisk the mayonnaise, honey, condensed milk, and lemon juice until smooth.
Dry the shrimp and coat them lightly with egg white and cornstarch.
Heat the vegetable oil to 175°C and fry the shrimp for 3 minutes until crisp.
Quickly toss the hot shrimp with the honey sauce.
Add the candied walnuts and serve without waiting.
💡 Tip: Fry the shrimp right before saucing; if the coating sits, it softens and the contrast with the walnuts disappears.
🍽️ Serving suggestion: Serve honey walnut shrimp with steamed jasmine rice, scallions, and optional orange slices.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
30
g protein
42
g carbs
30
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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