We’re caught up in copycat cooking! Cookbook author, Wendy Paul, whips up Honey Walnut Shrimp, her favorite restaurant recipe from Asian Star.
Honey Walnut Shrimp
1 lb. medium shrimp, raw, deveined and shelled
1 egg white
Pinch of kosher salt
¾ c. cornstarch
Vegetable oil for frying
Candied walnuts for garnish
Rinse and dry shrimp. Marinate in egg white and salt for 20 minutes. Toss shrimp in a paper bag with cornstarch to coat. Place shrimp in a medium skillet with hot oil to fry. Takes only 1-2 minutes. Shrimp become pink when cooked. Remove from the skillet using a slotted spoon and place on a cooling rack (this allows the shrimp to retain their crispy texture.).
Meanwhile, whisk sauce together:
¼ c. mayonnaise
2 T honey
2 T sweetened condensed milk
1 T fresh lemon juice
Pour over hot shrimp and toss to combine. Sprinkle with candied walnuts. Serve immediately while still hot. Serves 4-6.