Asian Walnut Shrimp Please help!!!?

Question

I need help on How to make Asian Walnut Shrimp for my mother she wants to make it for her husband but I have not found the recipe for her I googled Asian Walnut Shrimp but have not been able to find it. Maybe that is not the right name for it at all. I do not know? My mother said she ate it at a chinese buffet and that it did not have Walnuts in it but She said it was called Walnut Shrimp. So,can someone please help me out

Answer 1

Its called honey walnut shrimps....its my fav!!! But for me, its hard to perfect them. The sauce I did well, but not deep frying it with flour. I would rather order them.

Answer 2

wow, complex...

Answer 3

umm well they sell walnut shrimp w/walnuts @ Costco. its in the freezer foods isle. they include the shrimp (precooked) walnuts and the sauce. all you have to do is deep fry the shrimp until golden brown.then mix it with the walnuts and sauce. they are like $12-$14 i think but they give alot.it tastes like in the restrant kind. if you dont want to do this,order take out  :]

hope it helps

Answer 4

You mean Honey Glazed Walnut Shrimp right? Here is the recipe: (This recipe is complex to follow)

    Honey-Glazed Walnut Shrimp

    2-3 ounces Honey Walnuts (recipe follows) 8 ounces medium shrimp, peeled and deveined 1 egg white 2 tablespoons cornstarch 2 cups vegetable oil 1 tablespoon mayonnaise 1/2 tablespoon condensed milk 1/2 tablespoon evaporated milkButterfly shrimp, coat with egg white and then cornstarch. Heat oil to 350 degrees and fry shrimp until crispy but not brown, about 2 minutes. Remove and drain. Warm remaining ingredients on medium heat. Do not boil. Add shrimp and nuts. Serves 2. bullet Approximate nutritional analysis, per 3-ounce serving: 480 calories, 270 g total fat, 4 g saturated fat, 170 mg cholesterol, 270mg sodium.* Tapa

    Honey-Glazed Walnuts

    10-1/3 cups water, divided use 3/4 pound shelled walnuts 4 tablespoons sugar 5 cups vegetable oilBring 5 cups water to a boil and add nuts. Boil 5 minutes, then remove and drain. Rinse nuts in cold running water and drain again. Repeat the process with another 5 cups of water. Bring remaining 1/3 cup water to boil in a wok. Add sugar and boil 1 minute, stirring constantly. Add nuts and stir until nuts are coated and liquid has evaporated. Remove nuts and drain. Wash and dry wok. Heat oil to 350 degrees. Fry nuts 4-5 minutes until golden brown. Remove, drain and cool on a baking sheet, separating them so they won’t stick together. Makes 1 pound. bullet Approximate nutritional analysis, per 1-ounce serving: 220 calories, 20 g total fat, 2 g saturated fat, no cholesterol, 5 mg sodium*

Here's another recipe: Easier to make:

INGREDIENTS

    * 1 cup water

    * 2/3 cup white sugar

    * 1/2 cup walnuts

    * 4 egg whites

    * 2/3 cup mochiko (glutinous rice flour)

    * 1/4 cup mayonnaise

    * 1 pound large shrimp, peeled and deveined

    * 2 tablespoons honey

    * 1 tablespoon canned sweetened condensed milk

    * 1 cup vegetable oil for frying

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DIRECTIONS

   1. 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.

   2. 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.

   3. 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.

This dish is really common in Hong Kong and in Guangzhou( formely known as Canton in China).

Yong Lai, head chef, sent the recipe.

Fortune Restaurant Shrimp Walnut

48 medium-size raw shrimp (26 to 30 count), shelled and deveined

8 tablespoons water chestnut starch (see note)

Vegetable oil for deep-frying

1/2 cup mayonnaise

2 tablespoons coconut juice (see note)

2 tablespoons lemon juice

Honey walnuts (see recipe)

1 pound broccoli, cooked, or lettuce (see note)

2 tablespoons sesame seeds

Kiwi slices and strawberries for garnish (optional)

Cook shrimp in boiling water 5 to 10 seconds. Place in colander and rinse with cold water. Sprinkle shrimp with water chestnut starch. Mix to coat evenly.

Heat large wok and add enough vegetable oil to fry shrimp. Heat oil to 300 degrees. When oil is very hot, add starched shrimp and fry 2 minutes. With slotted spoon, remove shrimp for 30 seconds, then return to oil and fry for another minute. When done, remove and let drain on paper toweling.

In large bowl, mix mayonnaise, coconut juice and lemon juice. Place shrimp in bowl and mix with sauce.

Prepare honey walnuts and set aside.

Divide cooked broccoli or lettuce leaves among 4 serving dishes. Place honey walnuts on side. Remove shrimp from sauce with slotted spoon and place over broccoli or lettuce. Sprinkle with sesame seeds. Circle with honey walnut halves, sliced strawberries and sliced kiwi, if desired. Makes 4 servings.

Notes: Water chestnut starch is available at The Asian Mart on N. Old World 3rd St. Coconut juice is available at Asian food stores and some supermarkets.

If using broccoli, boil 3 minutes or until tender.

Honey walnuts

1/2 cup chopped walnuts

2 tablespoons honey

Bring small pan of water to boil. Add nuts and cook 5 minutes. Drain nuts and return to pan. Add honey and cook over low heat, stirring occasionally, until nuts are well coated, about 2 minutes.

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