Skip Panda Express and make delicious honey walnut shrimp at home with a light tempura breading, tender shrimp, candied walnuts, and a sweetly tart sauce.
Candied Walnuts ‣ 3 tablespoon salted butter ‣ 1/2 cup walnuts ‣ 1/3 cup water ‣ 1/3 cup light brown sugar Honey Shrimp ‣ 1/3 cup mayonnaise ‣ 2 1/2 tablespoon sweetened condensed milk ‣ 2 1/2 tablespoon honey ‣ 1 1/2 teaspoon lemon juice ‣ 4 cup vegetable oil, or enough to fill skillet 1 inch deep ‣ 1/2 cup all-purpose flour ‣ 2 egg ‣ 2 tablespoon water, very cold (like ice water) ‣ 1 cup tempura ‣ 1 pound shrimp, peeled, deveined, tail off
To get started, add the walnuts and butter to a medium saucepan. Once the butter has melted, keep cooking until most of the liquid in the butter has reduced until nearly gone.
Remove the buttery walnuts from the saucepan, then add in the water and brown sugar. Whisk the sugar and water together until hot, then return the walnuts to the saucepan. Cook and stir the walnuts until sticky and coated, then transfer the walnuts to a baking sheet lined with parchment paper.
In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth and creamy. Set the bowl aside.
Coat the shrimp in flour, dip them in the egg mixture, then finish by coating them with tempura. Add the coated shrimp some hot oil and cook until tempura coating is golden brown on both sides. Once done, transfer shrimp to a paper towel-lined plate.
When ready to serve, add the shrimp and walnuts to a bowl, then pour the honey sauce on top
Gently toss everything together to evenly coat with sauce.