Tuesday, September 17, 2019

Honey walnut shrimp

Honey walnut shrimp


  • 1 cup water

  • 2/3 cup white-colored sugar

  • 1/2 cup walnuts

  • 4 egg-whites

  • 2/3 cup mochiko (glutinous grain flour)
  • 1/4 cup mayonnaise

  • 1 pound large shrimp, peeled and deveined

  • two tablespoons honey

  • 1 tablespoon canned sweetened condensed milk

  • 1 cup vegetable oil for frying

  • Add all ingredients to list out
  • Add all ingredients to list out


30 m

  1. Stir together water and sugar in a tiny saucepan. Provide a boil and add some walnuts. Boil for just two minutes, then drain and put walnuts on the cookie sheet to dry.

  2. Whip egg-whites inside a medium bowl until foamy. Stir within the mochiko until it features a pasty consistency. Heat the oil inside a heavy deep skillet over medium-high temperature. Dip shrimp in to the mochiko batter, after which fry within the herbal until golden brown, about a few minutes. Remove having a slotted spoon and drain in writing towels.

  3. Inside a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat using the sauce. Sprinkle the candied walnuts on the top and serve.

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