← Back to Search Results
frying Asian, Chinese
Walnut Shrimp

Photo by: Bruce Nimmer
Comments: 0
 

Recipe

This is a popular dish made in Hong Kong, where chefs often use mayonnaise in banquet dishes. You may omit the walnuts if you prefer.

Yield: Serves 4

Ingredients

  • 1 teaspoon salt
  • 1 pound extra-large shrimp, peeled and deveined
  • 1 large egg white
  • ¼ cup cornstarch
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon garlic salt
  • 4 cups + 1 teaspoon vegetable oil, divided
  • ½ cup sweetened condensed milk
  • ¼ cup mayonnaise
  • 2 teaspoons lemon juice
  • 2 teaspoons lime juice
  • ½ cup Candied Walnuts

Directions

Place 2 cups warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry with paper towels.

In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt, and 1 teaspoon vegetable oil to a smooth paste. Add the shrimp and blend to coat very well.

In another small bowl, mix together the sweetened condensed milk, mayonnaise, and lemon and lime juices until smooth. Set aside.

In a wok or large, deep nonstick skillet, heat the remaining 4 cups oil to 350°F. Deep-fry the shrimp until light brown, 3 to 4 minutes, turning as necessary. Remove from the oil. Increase the oil temperature to 375°F. Cook the shrimp for 1 more minute and remove; drain well on paper towels.

Pour the mayonnaise mixture over the shrimp and stir until well covered.

Place on a platter, sprinkle the candied walnuts over, and serve.


© 2000 Leeann Chin and Katie Chin
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Candied Walnuts. For nutritional information on Candied Walnuts, please follow the link above.

609kcal (30%)
170mg (17%)
5mg (9%)
101mcg RAE (3%)
385mg
57mg
27g
21g
0g
26g
190mg (63%)
711mg (30%)
6g (30%)
44g (68%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?