Honey Walnut Shrimp

Step 1: Prepare shrimp
Assuming you're starting with peeled, deveined shrimp (20 piece) (which is what my dad recommends), cut each shrimp in half lengthwise. This will help result in a more beautiful, crunchy fry.

In a bowl, mix salt (0.25 tsp) with the shrimp.

Step 5: Heat oil, fry walnuts
We'll fill a pan or wok with enough oil to submerge the walnuts, and heat it to around 300° F (148° C).

Then, we'll fry our walnuts (3 oz)​ twice, once to cook them, a second time to make them crunchier.

#1 - Fry for 3-4 minutes. Scoop the walnuts out with a strainer ladle, and let the oil reheat to 300° F (148° C).
#2 - Mix the walnuts with the honey (2 tbsp) (or sugar syrup). Fry for about 2 minutes. Scoop out the walnuts.
If you can, you'll want to monitor the temperature of the oil. We don't want to let the walnuts cook in oil that's too hot, otherwise they'll burn.

Step 6: Heat oil, fry shrimp
Read before you start frying shrimp

Ideally, for frying the shrimp, you'll want to use another pan or wok, or clean the pan/wok you were using before frying.

If you stick with the same container, there will be some charred honey/sugar at the bottom, which will stick onto the shrimp and result in a more muddied look after frying.

If you're using a second pan/wok, carefully pour some of the oil from the first pan/wok into the second one, being sure not to let any of the honey/sugar pour in.

How to tell if the oil is hot enough

When you drop the batter into the oil, if it floats immediately, then the oil is hot enough. If the batter instantly turns golden brown, the oil is actually too hot.

Another way to monitor the temperature is with an instant-read thermometer. If you don’t have one, here are two great options:

Start frying shrimp, #1 (cooking)

While we wait for the oil to heat to 350° F (176° C), we'll mix the batter well. Then, we'll mix the shrimp with the batter.
Once the oil is hot enough, one by one, carefully set the shrimp into the wok.
Let the shrimp fry for about 2-3 minutes, until the batter turns a beautiful golden brown.
Depending on the amount of shrimp you have, you can start transferring out the shrimp that went in first, as the later ones continue to cook.

Start frying shrimp, #2 (crunch)

This time, the oil should be hotter, around 375-400°F (190-204° C).
Once the oil is hot enough, we'll carefully transfer the shrimp into the oil.
Let the shrimp cook for about 60-90 seconds, and transfer them out of the wok into a bowl


Step 2: Prepare sauce
In a bowl, we'll mix mayonnaise (4 tbsp), sweetened condensed milk (3 tbsp), and lemon juice (2 tsp).

Fun fact: During the American Civil War, condensed milk was one of the best field rations for soldiers, since it was so compact and rich in calories. After the war, condensed milk skyrocketed in popularity and became a mainstream product

Step 3: Prepare batter
In a bowl, we'll beat our egg(s).

In another bowl, we'll mix all purpose flour (4 tbsp), cornstarch (2 tbsp), baking powder (2 tsp), corn oil (2 tsp), water (7 tbsp)​, and the portion of eggs that we need.

We'll mix until the consistency is smooth. You may need to add dashes of water to get it to the consistency that you want, which is like a thin pancake batter.

Step 4: Prepare sugar syrup (optional)
If you don't have honey, or don't want to use honey for whatever reason, you can go with the restaurant route.

Add sugar (3 tbsp) and water (2 tbsp) to a bowl and stir. Then, we'll be microwaving it several times:

60 seconds
30 seconds
30 seconds
Between each round of microwaving, we'll be stirring the sugar.

Once we're done and the sugar has cooled and hardened into a syrup consistency, we're done.

My dad said restaurants make large batches of this in a wok (since honey is generally more expensive.)

Step 7: Plate and garnish
Mix and coat the shrimp with the sauce from earlier, and add the candied walnuts and sesame seeds.

Call the family over! Time to eat :)

Saving the crunch

It's best to eat this immediately or ASAP.

If you're preparing this as a part of a larger, multi-course meal, you'll want to mix in the sauce right before you're about to eat. Over time, the sauce will seep into the crunchy batter, which will reduce some of the amazing crunchiness.