Recipe by ChamoritaMomma
A "Hong Kong Style" Chinese recipe! Crispy batter-fried shrimp tossed in a creamy sauce and topped with sugar coated walnuts. One of my family's favorite dishes.
Top Review by Kaysma
i have been searching for a recipe for honey peach chicken, my favorite dish at my local chinese restaurant, forever. the good people in the recipezaar forums suggested i try this. i followed your instructions exactly - the walnuts didn't take SO long... i just kept boiling them and changing the water as i prepped everything else. i did use thinly sliced chicken breast instead of shrimp, i doubled the sauce (because i knew from reading your recipe it would be the same and i love it), and i added some sliced canned peaches. i cooked the chicken in many batches, then when i was finished i tossed everything together (the cooked chicken, peaches, walnuts and sauce) and stir fried over the flame for a few minutes to make the peaches and sauce warm. served it with mushroom rice. it was perfectly fantastic. would it be wrong to say i love you? i am just so happy i finally tracked down this recipe. thank you!
- 453.59 g large shrimp, raw, peeled and deveined
- 118.29 ml walnuts, more if you really like them
- 1182.95 ml water
- 236.59 ml sugar
- 473.18-709.77 ml oil
- 118.29 ml cornstarch
- 118.29 ml egg white
- 29.58 ml honey
- 59.14 ml mayonnaise
- 1.23 ml salt
- 1.23 ml Accent seasoning (optional)
- 14.79 ml fresh lemon juice
- 22.18 ml condensed milk
Directions See How It's Made
- Start by rinsing the walnuts, then boil in water, changing water a couple of times. The goal is to have clear water but it takes way too long. When tired of changing the water add sugar and boil until sugar dissolves. Drain walnuts.
- On high, heat 2 cups oil until almost smoking, lower to medium heat and deep fry walnuts until they're shiny and brown, no longer golden. It takes a little while before they actually burn but keep an eye on them. Place walnuts on cookie sheet, let cool. I make extra because they are delish and I ate quite a few while prepping the shrimp. Keep the oil to cook the shrimp later.
- Mix cornstarch and egg whites together to form a thick, sticky texture. Do not over mix, if too smooth and soupy add some more cornstarch. Add peeled, deveined shrimp and coat well.
- The mix will be a bit runny. This mixture, when fried, will be like a tempura type coating on the shrimp and should be crispy like fried chicken or something like it.
- Next prepare the sauce, by combining the honey, lemon juice, mayonnaise salt, accent, and condensed milk. I found that there's not really a lot of sauce for the shrimp but if you don't want it very saucy this is a good coating. Otherwise increase the amount of honey, lemon juice, mayonnaise and condensed milk; or just add a little more condensed milk if you just want a bit more sauce. The mayonnaise and condensed milk really make the sauce.
- Now it's time to fry up the shrimp. Use the same oil from frying the walnuts but add more oil to make sure you cover the shrimp. Heat the oil up on high and turn down a bit when it starts to smoke. I recommend cooking the shrimp in at least 2 batches to ensure the tempura-like batter cooks and gets crispy. Do not cover as it will steam the batter and shrimp. Drain the shrimp of excess oils. Once done frying the shrimp add to the sauce and coat well. Top off with the walnuts and serve.
- Variation: You can use cut up chicken instead of the shrimp. Deep fry until cooked and crisp.