Honey Walnut Shrimp - thestayathomechef.com

Revel in the magic of Asian delicacies with this beautiful honey walnut shrimp dish. The easiest cohesion of crunchy shrimp and velvety honey walnut sauce will make it an rapid favourite at your dinner desk.

Honey walnut shrimp is a real party of Asian delicacies, combining the impossible to resist crunchiness of completely fried shrimp with the wealthy, candy flavors of a honey walnut sauce. This dish is certain to grow to be a staple on your cooking repertoire, as its mouthwatering textures and flavors will go away everybody on the desk yearning extra. Impressed via the vintage Chinese language dish, our recipe will pay homage to its origins whilst including a contemporary twist.

Cultural Importance

Honey walnut shrimp has its roots in Cantonese delicacies, a regional Chinese language culinary custom identified for its emphasis on contemporary components, intricate cooking tactics, and gentle flavors. This dish showcases the Cantonese love for seafood and their mastery of deep-frying, making a harmonious mix of flavors and textures. As a well-liked dish in Chinese language-American delicacies, honey walnut shrimp has grow to be a cherished favourite in eating places and residential kitchens alike, symbolizing the fusion of cultures and the continual evolution of culinary traditions.

Cantonese delicacies, originating from the Guangdong province of China, is characterised via its huge array of components and desire for stir-frying, steaming, and braising as number one cooking strategies. Then again, some facets of conventional Cantonese delicacies, such because the intake of shark fin soup, have sparked controversy and moral issues because of the tough follow of finning and its affect on world shark populations. Lately, there was a resurgence of pastime within the preservation and promotion of conventional Cantonese cooking tactics and components, whilst additionally embracing trendy, sustainable, and moral practices. This evolution of Cantonese delicacies demonstrates the adaptability and resilience of the culinary custom because it navigates each ancient demanding situations and recent issues.

Often Requested Questions

What dimension shrimp must I take advantage of for this recipe?

Further-large or jumbo shrimp paintings very best for this recipe, as they supply a pleasing chew and cling up smartly all the way through the frying procedure. Then again, you’ll be able to additionally use broad shrimp when you favor.

Can I take advantage of an air fryer as an alternative of deep-frying the shrimp?

Sure, you’ll be able to use an air fryer to cook dinner the shrimp. Preheat your air fryer to 400°F, position the covered shrimp in one layer within the air fryer basket, and cook dinner for 8-10 mins or till golden brown and cooked thru. Be sure you turn the shrimp midway during the cooking time for even browning.

Is there a dairy-free choice for the honey walnut sauce?

Completely! You’ll exchange the heavy cream with coconut cream or a dairy-free selection like oat milk or soy milk. The sauce will nonetheless be creamy and scrumptious whilst accommodating dairy-free diets.

Can I take advantage of different nuts instead of walnuts?

Sure, you’ll be able to substitute the walnuts with different nuts like pecans or almonds. Merely apply the similar steps for glazing and cooking the nuts, and also you’ll have a scrumptious variation at the conventional honey walnut shrimp recipe.

Serving Ideas

Honey walnut shrimp pairs superbly with steamed jasmine rice or noodles for an entire meal. You’ll additionally serve it along different vintage Asian dishes like vegetable stir-fry, spring rolls, or dumplings for a real Asian dinner party.

Garage & Reheating Directions

Retailer leftover honey walnut shrimp in an hermetic container within the fridge for as much as 3 days. To reheat, merely position the shrimp on a baking sheet and bake at 350°F for 10-12 mins, or till heated thru. For very best effects, reheat the sauce one by one in a saucepan over low warmth and drizzle over the reheated shrimp simply sooner than serving.

Revel in the Richness of Chinese language Delicacies with Made With Lau

For the ones taking a look to dive deeper into original Chinese language delicacies, Made With Lau – run via the Lau circle of relatives – stocks generations of Chinese language cooking wisdom and revel in. Their recipes and cooking guidelines, rooted in cultural authenticity, supply helpful insights. They’re a good way to increase your culinary horizons and admire the artwork of Chinese language cooking.

Prep Time 10 mins

Cook dinner Time 15 mins

Overall Time 25 mins

Elements

Shrimp:

1 1/2 kilos extra-large or jumbo shrimp
4 egg whites
1/4 cup panko breadcrumbs
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
Vegetable oil for frying
1/4 cup sliced inexperienced onions non-compulsory

Honey Walnut Sauce:

1/2 cup mayonnaise
1/4 cup heavy cream
2 tablespoons honey
1 tablespoon lemon juice

Glazed Walnuts:

1 cup brown sugar
1 cup walnuts
1/2 cup water

Directions

Get ready the honey walnut sauce: In a bowl, combine in combination the mayonnaise, heavy cream, honey, and lemon juice. Put aside.
Peel and devein the shrimp. In a medium-sized blending bowl, whisk in combination the egg whites. In any other bowl, stir in combination the panko breadcrumbs, cornstarch, garlic powder, salt, and white pepper.
Dip the shrimp within the egg white aggregate, then coat with the dry aggregate, and put aside.
Pour 2 inches of vegetable oil into a big, heavy-bottomed pot and warmth to 350°F. Operating in small batches, fry the shrimp till cooked thru and golden brown, about 2-3 mins. Take away from the oil and drain on a paper towel-lined plate.
Toss the fried shrimp with the honey walnut sauce, and sprinkle with glazed walnuts. Serve instantly, garnished with sliced inexperienced onions, if desired.

Glazed Walnuts:

In a saucepan, mix the walnuts, brown sugar, and water. Carry to a boil over top warmth and let boil for roughly 5 mins.
Pressure off the surplus liquid and position the walnuts on a parchment paper-lined cookie sheet to dry and funky.