Honey Walnut Shrimp - thestayathomechef.com

Expertise the magic of Asian delicacies with this beautiful honey walnut shrimp dish. The right concord of crunchy shrimp and velvety honey walnut sauce will make it an immediate favourite at your dinner desk.

Honey walnut shrimp is a real celebration of Asian delicacies, combining the irresistible crunchiness of completely fried shrimp with the wealthy, candy flavors of a honey walnut sauce. This dish is certain to turn into a staple in your cooking repertoire, as its mouthwatering textures and flavors will depart everybody on the desk craving extra. Impressed by the traditional Chinese language dish, our recipe pays homage to its origins whereas including a contemporary twist.

Cultural Significance

Honey walnut shrimp has its roots in Cantonese delicacies, a regional Chinese language culinary custom recognized for its emphasis on contemporary elements, intricate cooking methods, and delicate 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 turn into a beloved 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 by its huge array of elements and choice for stir-frying, steaming, and braising as major cooking strategies. Nonetheless, some facets of conventional Cantonese delicacies, such because the consumption of shark fin soup, have sparked controversy and moral issues as a result of merciless follow of finning and its affect on world shark populations. In recent times, there was a resurgence of curiosity within the preservation and promotion of conventional Cantonese cooking methods and elements, whereas additionally embracing fashionable, sustainable, and moral practices. This evolution of Cantonese delicacies demonstrates the adaptability and resilience of the culinary custom because it navigates each historic challenges and modern issues.

Steadily Requested Questions

What measurement shrimp ought to I exploit for this recipe?

Further-large or jumbo shrimp work finest for this recipe, as they supply a satisfying chunk and maintain up properly through the frying course of. Nonetheless, you can too use massive shrimp for those who desire.

Can I exploit an air fryer as a substitute of deep-frying the shrimp?

Sure, you should utilize an air fryer to cook dinner the shrimp. Preheat your air fryer to 400°F, place the coated shrimp in a single layer within the air fryer basket, and cook dinner for 8-10 minutes or till golden brown and cooked via. You’ll want to flip the shrimp midway via the cooking time for even browning.

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

Completely! You’ll be able to substitute the heavy cream with coconut cream or a dairy-free various like oat milk or soy milk. The sauce will nonetheless be creamy and scrumptious whereas accommodating dairy-free diets.

Can I exploit different nuts instead of walnuts?

Sure, you possibly can substitute the walnuts with different nuts like pecans or almonds. Merely comply with the identical steps for glazing and cooking the nuts, and also you’ll have a scrumptious variation on the standard honey walnut shrimp recipe.

Serving Ideas

Honey walnut shrimp pairs fantastically with steamed jasmine rice or noodles for an entire meal. You can even serve it alongside different traditional Asian dishes like vegetable stir-fry, spring rolls, or dumplings for a real Asian feast.

Storage & Reheating Directions

Retailer leftover honey walnut shrimp in an hermetic container within the fridge for as much as 3 days. To reheat, merely place the shrimp on a baking sheet and bake at 350°F for 10-12 minutes, or till heated via. For finest outcomes, reheat the sauce individually in a saucepan over low warmth and drizzle over the reheated shrimp simply earlier than serving.

Expertise the Richness of Chinese language Delicacies with Made With Lau

For these seeking to dive deeper into genuine Chinese language delicacies, Made With Lau – run by the Lau household – shares generations of Chinese language cooking information and expertise. Their recipes and cooking suggestions, rooted in cultural authenticity, present invaluable insights. They’re a good way to develop your culinary horizons and admire the artwork of Chinese language cooking.

Prep Time 10 minutes

Cook dinner Time 15 minutes

Whole Time 25 minutes

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-obligatory

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

Put together the honey walnut sauce: In a bowl, combine collectively the mayonnaise, heavy cream, honey, and lemon juice. Put aside.
Peel and devein the shrimp. In a medium-sized mixing bowl, whisk collectively the egg whites. In one other bowl, stir collectively the panko breadcrumbs, cornstarch, garlic powder, salt, and white pepper.
Dip the shrimp within the egg white combination, then coat with the dry combination, and put aside.
Pour 2 inches of vegetable oil into a big, heavy-bottomed pot and warmth to 350°F. Working in small batches, fry the shrimp till cooked via and golden brown, about 2-3 minutes. 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. Convey to a boil over excessive warmth and let boil for about 5 minutes.
Pressure off the surplus liquid and place the walnuts on a parchment paper-lined cookie sheet to dry and funky.