-if you haven’t had Honey Walnut Shrimp yet in a Chinese restaurant, don’t let the ingredients scare you. It really is delicious! I have a friend who can’t eat shellfish so she gets it with chicken.
Either way, YUM-YUM!
6-8 oz walnut halves
3/4 cup sugar
3/4 cup water
Rinse the walnut halves with water, drain and set aside. Boil the water and then add the sugar. Stir until mixture thickens and turns a golden color. Add walnuts. Boil for two minutes, then spoon walnuts onto a cookie sheet lined with parchment or foil. Bake at 350ºF for about 15 minutes, turning often so they don’t burn, until they are crisp and shiny.
1 pound shrimp or boneless, skinless chicken breast
1 large egg white
1/2 cup corn starch
2 cups oil for frying
Peel and devein the shrimp (or if using chicken, cut away all fat & cartilage and cut into approx. 20 bite-size pieces. Pat dry with paper towels. Whisk the egg white until light and foamy, and mix into the shrimp or chicken. Heat oil on high in a wok/frying pan. Coat the shrimp or chicken with a thick layer of corn starch and then fry in hot oil for 3-5 minutes until golden brown. Remove the shrimp and drain on a paper bag or paper towels.
3 TBSP mayonnaise (No, Pan, you can’t use Miracle Whip in this dish:)
2 TBSP honey
1 TBSP sweetened condensed milk
1 TBSP lemon juice
Stir together the mayonnaise, honey, condensed milk and lemon juice in a large bowl. Add shrimp to mayonnaise sauce, and toss thoroughly. To serve, place some finely shredded cabbage and carrot on serving plate. Spoon fried shrimp/chicken on top, add candied walnuts and sprinkle with sesame seeds (black sesame seeds even look better) Serve immediately.