Description
Discover how to make delicious Walnut Shrimp at home with this easy recipe. Learn the secrets to creating a mouthwatering dish that will impress your family and friends.
Ingredients
- – 3-4 cups (710-946 ml) neutral oil (for frying, such as vegetable oil, canola oil, or peanut oil; you’ll use the same oil for the shrimp)
- – 30 walnut halves
- – 2 tablespoons (30 ml) water
- – 2 tablespoons (25 g) granulated sugar
- – 1/8 teaspoon (1 ml) salt
- – 1/4 cup (60 g) mayonnaise
- – 3 tablespoons (45 ml) sweetened condensed milk
- – 1/4 teaspoon (1 ml) rice vinegar
- – 2 teaspoons (10 ml) honey (optional)
- – 1/8 teaspoon (1 ml) salt
- – 1 pound (454 g) large shrimp (16/20 size shrimp, peeled and deveined)
- – 1/3 cup (40 g) cornstarch
- – 8 ounces (225 g) broccoli (cut into medium florets)
- – 1 teaspoon (5 ml) vegetable oil
- – 1 teaspoon (5 ml) salt
Instructions
- Warm several inches of neutral oil in a small saucepan to a depth that can completely cover a shrimp. The specified amount of oil may vary between 3 to 4 cups. Once the oil temperature reaches 325°F/160°C, immerse the walnut halves and cook them for roughly 4 minutes, until they achieve a golden-brown hue. Adjust the toasting level to your preference, as the final 30 to 60 seconds can make a noticeable difference.
- As the oil heats, combine water, granulated sugar, and a pinch of salt in a small pot over low heat to create a simple syrup. Stir occasionally for 3 to 5 minutes. When the walnuts are ready, retrieve them with a slotted spoon, allowing excess oil to drain, and transfer them to the saucepan with the simple syrup.
- Continue mixing the walnuts with the syrup over medium-low heat until the liquid evaporates and the walnuts are thoroughly coated with a hard candy layer. Ensure the coating is thin and crunchy. Once done, move the walnuts to a parchment-lined baking sheet, spacing them out to prevent sticking.
- In a small bowl, blend mayonnaise, sweetened condensed milk, rice vinegar, honey (if using), and salt until smooth. Set this sauce aside at room temperature.
- Prepare the shrimp by making deeper cuts along their backs for better coating and shape during frying.
- Lightly dust the shrimp with cornstarch and set aside, keeping extra cornstarch nearby for a second coating before frying.
- Boil water in a pot, adding salt and oil. Blanch the broccoli for 30 seconds, then immediately transfer it to cold water to halt cooking. After 10 to 15 seconds, drain in a colander. Arrange the broccoli around the edge of a serving dish, ensuring it remains warm by cooking it just before frying the shrimp.
- Increase the oil temperature to 350°F/175°C and re-dust the shrimp with cornstarch, as it may have absorbed some from the initial coating. Carefully place the shrimp into the hot oil one by one, maintaining quick succession. Depending on your pot size, fry in batches to avoid shrimp sticking and ensure even cooking.
- Cook the shrimp until they turn golden brown, approximately 2 to 3 minutes, gently moving them in the oil for uniform frying, while being cautious of oil splatter.
- Move the fried shrimp to a large stainless steel bowl. Once all shrimp are cooked, pour the creamy sauce over them and gently toss to ensure they are well-coated. This should be done swiftly.
- Arrange the shrimp on the broccoli-lined plate and garnish with the candied walnuts. Serve immediately.
Notes
- Ensure the shrimp is crispy by making deep cuts along the backs before coating with cornstarch.
- Enhance the sauce by adding honey to the mixture of mayonnaise, sweetened condensed milk, rice vinegar, and salt.
- Maintain a consistent oil temperature of 350°F/175°C for perfectly cooked, golden-brown shrimp.
