Crispy Honey Walnut Shrimp

By Sprig Originals ✓ · cooked up in Sprig

Plump shrimp in a shatter-crisp cornstarch crust, tossed at the very last second in a glossy honey-mayo-condensed milk sauce and piled with candied walnuts. The trick is doing everything in order: candy the nuts first, mix the sauce cold, fry hot, and toss for no more than ten seconds so the crust never goes soft.

Ingredients

• 1 cup walnut halves
• 1/2 cup water
• 1/3 cup granulated sugar
• 1 tbsp honey
• 1 pinch kosher salt

• 1 1/4 lb large shrimp (21/25), peeled and deveined, tails off
• 1/2 tsp kosher salt
• 1 tbsp Shaoxing wine or dry sherry
• 1 large egg white
• 3/4 cup cornstarch
• 2 tbsp all-purpose flour
• 1/4 tsp white pepper
• 4 cups neutral oil for frying (peanut, canola, or vegetable)

• 1/3 cup mayonnaise (Kewpie preferred)
• 2 tbsp sweetened condensed milk
• 1 1/2 tbsp honey
• 2 tsp fresh lemon juice
• 1 pinch kosher salt

• 2 cups shredded green cabbage or napa cabbage
• 1 tbsp thinly sliced scallion greens
• 1 tsp toasted sesame seeds

Instructions

1. Candy the walnuts first so they have time to harden. Bring the 1/2 cup water to a boil in a small saucepan, add the walnuts, and boil 2 minutes to soften and remove bitterness. Drain and discard the water.
2. Return the drained walnuts to the dry pan with the sugar, 1 tablespoon honey, and a pinch of salt. Cook over medium heat, stirring constantly, 5 to 7 minutes, until the sugar melts, bubbles thickly, and coats every nut in a syrup that clings rather than pools.
3. Immediately spread the walnuts on a parchment-lined sheet pan, separating them with two forks so they don't clump. Let cool 20 minutes; they will turn glassy and snap when broken. Set aside uncovered.
4. Pat the shrimp completely dry with paper towels — wet shrimp will steam instead of crisping. Toss with 1/2 teaspoon salt and the Shaoxing wine and let sit 10 minutes, then pat dry again.
5. Whisk the sauce: mayonnaise, condensed milk, 1 1/2 tablespoons honey, lemon juice, and a pinch of salt in a large mixing bowl until smooth. Refrigerate until the moment you need it. Keeping it cold helps it cling without melting into the crust.
6. In a shallow bowl, whisk the egg white until loose and frothy, about 20 seconds. In a second bowl, stir together the cornstarch, flour, and white pepper.
7. Pour 2 inches of oil into a heavy Dutch oven or wok and heat to 350°F on a deep-fry or instant-read thermometer. Set a wire rack over a sheet pan next to the stove.
8. Working in batches, dip shrimp in the egg white, let excess drip off, then press into the cornstarch mixture, coating thickly. Shake off loose powder and set on a plate. Coat only one batch at a time so the crust doesn't turn gummy.
9. Fry 8 to 10 shrimp at a time for 2 to 2 1/2 minutes, turning once, until the coating is pale gold, firm, and crackly and the shrimp curl into a loose C. Transfer to the wire rack — never paper towels, which trap steam. Return the oil to 350°F between batches.
10. For maximum crunch, fry all the shrimp a second time in batches for 45 seconds each at 375°F. Drain on the rack.
11. Line a serving platter with the shredded cabbage. Add the hot shrimp to the bowl of cold sauce and fold with a silicone spatula for no more than 10 seconds — just until glossed, not drenched.
12. Pile the shrimp over the cabbage immediately, scatter the candied walnuts, scallion greens, and sesame seeds over the top, and serve within a couple of minutes while the crust is still audible.

Chef's tips

Nutrition (per serving, estimated)

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