Recipe: Walnut Prawns
Summary: These were always my favorite at nice chinese places. The combo of the fluffy shrimp, sweet walnuts, and creamy sauce are hard to describe and seem like they are so good they must be unhealthy. And, they are! But now you can make them yourself, and they are even better than what you can get in a store. I based this on some recipes online but simplified a lot (who needs to boil, then fry, then roast walnuts?!) I also subbed pan fry for deep fry and ditched condensed milk and some of the worst offenders so it’s a little bit less horrible for you but still pretty spectacular. The texture of the shrimp is the best part.
- 1 lb large shrimp, fully peeled and deveined
- 1/2 C walnut halves
- 1/4 C honey
- 2 egg whites
- 1/4 C cornstarch
- 4 T mayonnaise
- 2 T sugar
- 1 T lemon juice
- oil for frying
- oven to 350
- toss walnuts with just a little oil
- roast 8 minutes, remove, let cool. Toss with the honey when cool
- mix mayo, sugar, and lemon juice with a fork until smooth and set aside
- whisk egg whites, 1 T sugar, and cornstarch in a bowl to a thick mixture with lots of bubbles
- pour a thin but full layer of oil into a 12 inch skillet and heat over medium-high until almost smoking.
- dip shrimp into the mixture to fully coat. Allow extra to drip off, then place into oil. It should sizzle up good. Fry 6-8 at a time. Work quickly!
- once you have a pan full, it’ll be time to flip the first. Use tongs and turn over. It should be nicely browned. As it flips, marvel at how the shrimp puffs up so nice.
- after about 2 minutes on the second side, when the shrimp are nice and brown all over, remove the shrimp to a plate.
- repeat, adding oil if necessary, for remaining shrimp (I think it takes 2 batches usually, but DO NOT CROWD SHRIMP)
- toss shrimp and walnuts with the mayo mix
- serve that joint.
- go exercise to compensate
This recipe is 2x better with homemade mayo. And, the best thing – you can use the two whites leftover from making mayo to make shrimp
The key to great shrimp is high heat, and never crowd. If you get it right, on the second side, the shrimp will grow visibly. This will translate into a much puffier texture. I cannot understand why anyone boils shrimp if they can pan fry.
Cooking time (duration): 30
Diet type: Pescatarian
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Chinese
Recipe by Austin.
Microformatting by hRecipe.