Honey Walnut Prawns Recipes

HONEY-WALNUT PRAWNS

Steps:

• Boil walnuts in 5 cups water for 10 minutes; drain.
• Place walnuts and 1/2 cup sugar into 2 pints of boiling water. Boil for another 10 minutes.
• Remove walnuts from water and coat with honey.
• Heat 2 cups oil until almost smoking, then fry walnuts until they are shiny and brown, about 5-8 minutes.
• Remove and place on cookie sheet to cool.
• Mix cornstarch and egg whites together to form a thick, sticky mixture. Mix shrimp into this mixture and set aside.
• Mix mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
• Heat 1/2 cup oil and deep fry shrimp until golden. (Put only a few in at a time or they will stick together).
• Drain shrimp and then fold into mayonnaise sauce.
• Serve over the cabbage the sauce is great with it.

HONEY WALNUT SHRIMP

Steps:

• Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
• Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
• In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

HONEY WALNUT SHRIMP RECIPE - PANDA EXPRESS COPYCAT

Steps:

• Get out and measure all of your ingredients.
• Glazed walnuts and Japanese mayo.
• Place the shrimp in a gallon-sized plastic bag. Add the garlic powder, onion powder and salt.
• Add cornstarch to the bag. Close the bag and shake it so the shrimp are coated in the cornstarch and seasonings, set aside.
• In a small bowl, add mayonnaise, sweetened condensed milk, honey, and lemon juice.
• Whisk until smooth. Set aside.
• Add about ½ inch of vegetable oil to a large skillet with deep sides over medium heat. Test the oil with one of the shrimp if it starts to bubble lightly at the edges it is hot enough. In batches, not touching, fry the shrimp for 2-3 minutes on each side until they are cooked through, curled, and opaque. They will not get a lot of color on them from frying since we are using cornstarch.
• Drain them on a paper-towel-lined plate while you fry the additional shrimp.
• Add the shrimp and walnuts to a large bowl, pour the sauce on top.
• Toss everything together until combined.
• Serve with a garnish of scallions.
• Enjoy every bite!

COPYCAT PANDA EXPRESS HONEY WALNUT SHRIMP

Steps:

• Place the walnuts in a saucepan with water and sugar. Cook over medium to medium-high heat until the sugar begins to brown. Line a rimmed baking sheet with parchment paper or aluminum foil and pour the walnuts onto the paper or the foil and let dry for 20 to 25 minutes, spreading them out with a fork so they don't touch each other. When the walnuts are almost dry, begin to prepare the tempura according to the package directions.
• Add enough oil to a pan to cover the bottom 2 to 3 inches; heat the oil to 350 ºF. Dip the shrimp into the tempura batter, covering the shrimp completely. Drop into the hot oil a few at a time and gently toss to make sure the shrimp cook evenly on all sides and they don't stick together. Scoop out any batter that floats away from the shrimp to keep the oil from breaking down. Remove the shrimp after about 2 minutes and transfer to a wire rack to drain.
• To make the sauce, whisk together the honey, sweetened condensed milk, lemon juice, and mayonnaise. When all the shrimp are cooked, place it in a bowl and drizzle on the sauce. Stir to coat the shrimp, but be careful not to break off the crust. Sprinkle the candied walnuts over the shrimp and serve immediately. This recipe should be eaten in one sitting - this recipe does not reheat or freeze well.

HONEY WALNUT SHRIMP

Steps:

• Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel-lined plate in an even layer and let them sit until dry to touch, 10 to 15 minutes.
• Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together in a large bowl. Set aside.
• Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit. Transfer to a paper towel-lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside.
• Rinse out the saucepan the walnuts blanched in and fill it halfway with water. Season the water generously with salt as you would pasta water. Bring to a boil over high heat. Add the broccoli and blanch until bright green and crisp-tender, about 2 minutes. Strain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside.
• Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer.
• While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove from heat and stir until dissolved. Set aside.
• Once the oil reaches 350 degrees F, reduce heat to medium and add the blanched walnuts. Fry until golden brown, about 2 minutes (don't let them become dark or they will be bitter). Remove with a slotted spoon and place on another paper towel-lined plate and turn the heat off. Sprinkle the walnuts lightly with salt.
• Place a wire rack over a sheet pan. Add the fried walnut pieces to the sugar syrup in the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes.
• Return the oil to medium-high heat and bring back to 350 degrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch.
• Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook's Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the mayonnaise mixture. Toss until fully coated.
• Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the broccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and broccoli. Serve immediately.