This is one of my favorite dishes at a well known KC restaurant. It's taken me quite a while to perfect this but I think this is very close.
My Private Note
Units: US | Metric
- 1 1/4 cups water
- 1 cup sugar
- 1 cup english walnuts
- 6 egg whites
- 1 cup cornstarch
- 1 1/2 lbs large shrimp, peeled and deveined
- 1/3 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons sweetened condensed milk
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 1/2 cups canola oil (for frying)
- 3 cups shredded cabbage or 3 cups bok choy
- 1 cup shredded carrot
- 1In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry.
- 2Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside.
- 3In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f.
- 4While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside.
- 5Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown.
- 6You will want to do this in 3-4 batches. Remove and drain on paper towels.
- 7Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.
Nutritional Facts for Honey Walnut Shrimp
Serving Size: 1 (419 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1090.0
- Calories from Fat 668
- Total Fat 74.2 g
- Saturated Fat 6.4 g
- Cholesterol 178.3 mg
- Sodium 346.7 mg
- Total Carbohydrate 79.2 g
- Dietary Fiber 2.8 g
- Sugars 52.4 g
- Protein 31.0 g