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Honey Walnut Shrimp image

This is one of my favorite dishes at a well known KC restaurant. It's taken me quite a while to perfect this but I think this is very close.

Provided by CindiJ

Categories     Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups water
1 cup sugar
1 cup english walnuts
6 egg whites
1 cup cornstarch
1 1/2 lbs large shrimp, peeled and deveined
1/3 cup mayonnaise
1/4 cup honey
2 tablespoons sweetened condensed milk
2 tablespoons fresh orange juice
1 teaspoon orange zest
1 1/2 cups canola oil (for frying)
3 cups shredded cabbage or 3 cups bok choy
1 cup shredded carrot


  • In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry.
  • Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside.
  • In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f.
  • While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside.
  • Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown.
  • You will want to do this in 3-4 batches. Remove and drain on paper towels.
  • Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.

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