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Honey Walnut Shrimp is a delightful dish that has captured the hearts and palates of many, quickly becoming a must-try item in Asian cuisine. Often found gracing the menus of Chinese restaurants, this dish is not just a meal; it's an experience. The tantalizing combination of succulent shrimp, crunchy walnuts, and a sweet, creamy sauce creates a symphony of flavors that dance on the taste buds. Originating from the Chinese-American culinary scene, Honey Walnut Shrimp has gained immense popularity over the years, transcending cultural boundaries and appealing to a wide range of diners.

Honey Walnut Shrimp

Discover the irresistible charm of Honey Walnut Shrimp Delight, a beloved dish that combines crispy shrimp, crunchy candied walnuts, and a creamy honey sauce. Perfect for family gatherings or special occasions, this dish offers a delightful balance of sweet and savory flavors that will impress any guest. Follow our easy recipe to create this culinary masterpiece at home and experience the magic of Asian-inspired cuisine. #HoneyWalnutShrimp #AsianCuisine #Foodie #CookingAtHome #DeliciousRecipes #FoodLovers #CulinaryAdventure
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup walnuts

1/2 cup all-purpose flour

1 egg, beaten

1 cup tempura batter mix

1 cup water (for batter)

1/2 cup mayonnaise

1/4 cup honey

1 tablespoon sweetened condensed milk

2 tablespoons lemon juice

Salt and pepper to taste

Vegetable oil (for frying)

Chopped green onions (for garnish)

Sesame seeds (optional, for garnish)

Instructions
 

Prep the Walnuts: In a small saucepan, add walnuts and enough water to cover. Bring to a boil, then drain the walnuts and let them cool. In a skillet, add 1 cup of sugar and 1 cup of water, and bring to a simmer. Add the drained walnuts and simmer for 5 minutes. Remove the walnuts, allowing excess syrup to drain, and spread them on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for about 10-15 minutes until golden and crisp. Set aside.

    Prep the Shrimp: In a bowl, season the shrimp with salt and pepper. Dredge each shrimp in all-purpose flour, shaking off the excess. Dip them in the beaten egg, letting any excess drip off.

      Make the Batter: In a separate bowl, mix the tempura batter mix with water until smooth and slightly thickened.

        Fry the Shrimp: Heat vegetable oil in a deep frying pan to 350°F (175°C). Dip the flour-coated shrimp in the tempura batter, then carefully place them in the hot oil. Fry in batches for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

          Prepare the Sauce: In a separate bowl, whisk together mayonnaise, honey, sweetened condensed milk, and lemon juice until smooth and creamy.

            Combine: In a large mixing bowl, gently toss the fried shrimp with the honey sauce until evenly coated. Add the candied walnuts and fold them in gently to preserve their crunch.

              Serve: Plate the shrimp mixture, garnishing with chopped green onions and sesame seeds if desired. Enjoy this sweet and savory dish hot!

                Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4