← Back to Search Results
frying Asian, Chinese
Walnut Shrimp Recipe-19903

Photo by: Bruce Nimmer
Comments: 0


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


  • 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


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%)
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

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
good-to-the-grain Good to the Grain
by Kim Boyce
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-sweet-life The Sweet Life
by Kate Zuckerman
spice Spice
by Ana Sortun
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lucid-food Lucid Food
by Louisa Shafia
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?