Walnut Fried Shrimp Recipe

Honey Walnut Shrimp Damn Delicious

WEBJul 16, 2013 · Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and …

Rating: 5/5(17)

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BEST Honey Walnut Shrimp Recipe Perfectly Crisp …

WEBDec 26, 2020 · Set the coated shrimp on a plate and repeat until all the shrimp is coated. In a large deep skillet add in the vegetable oil. Heat …

Rating: 4.8/5(12)
1. Add shrimp to a large prep bowl and sprinkle with salt and pepper then set aside.
2. Add the egg to a small prep bowl and whisk to combine. In a separate prep bowl add the cornstarch.
3. One at a time, dip the shrimp in the egg and let excess drip off. Then, dip the same shrimp in the cornstarch and coat. Set the coated shrimp on a plate and repeat until all the shrimp is coated in cornstarch.
4. In a large deep skillet add the vegetable oil. Heat on medium until oil is shimmering.

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Walnut Shrimp The Woks of Life

WEBJan 28, 2024 · Bring a pot of water to a boil for your broccoli, and add 1 teaspoon salt and 1 teaspoon oil to the pot. Blanch the broccoli florets …

Rating: 5/5(40)
1. Heat enough canola oil in a small pot, so that it’s deep enough to submerge a whole shrimp. This is why the recipe calls for a range of 3 to 4 cups. When the oil reaches 325 degrees F, fry the walnuts for about 4 minutes. They are ready when they start to turn a golden brown color. Some people like their walnuts more or less toasted, so you can experiment to your own taste. The difference is really in the last 30 to 60 seconds, so make that decision quickly!
2. While the oil is heating, pour 2 tablespoons of water, granulated sugar and a pinch of salt into a small saucepan over low heat to make your simple syrup. Stir occasionally to reduce, 3 to 5 minutes. Once the walnuts are done, scoop them out quickly with a slotted spoon, draining as much oil off as possible. Transfer them to the saucepan with your simple syrup.
3. Continue stirring the walnuts in the simple syrup over medium low heat until there is no remaining liquid in the saucepan, and the syrup is completely coating the walnuts without dripping off. This step is important, because you want a thin and hard candy coating on your walnuts. If you take them out too early, they will be chewy rather than crunchy. When they are ready, transfer them to a parchment lined sheet pan, spreading them out so they are not touching each other.
4. Next, combine the mayonnaise, condensed milk, rice vinegar, and salt in a small bowl, and stir until smooth. Set aside. You want this sauce to be at room temperature.

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