Flamin’ Hot Honey Walnut Shrimp
One of our ultimate favorite Chinese takeout dish is the Honey Walnut Shrimp. Juicy, perfectly fried and swimming in magic mayo sauce. Not to mention the bursts of flavor and texture you get from each bite, perfectly paired with the sweet and crunchy candied walnuts.
Our recipe adds a little bit of heat (perfect for warming us up any party) with the addition of Dua Belibis chili sauce. What makes this Indonesian condiment so appealing is its sweeter, tangier, spicier flavor; no wonder it’s one of Chef Erwin’s favorite sauces to cook with.
8 oz walnuts
1/2 cup honey
1/4 cup water
1/2 cup corn starch
2 tbsp Old Bay seasoning
10 shrimp, peeled and deveined
1/4 cup Dua Belibis chili sauce
1/2 cup mayo
1 bunch of cilantro (for garnish)
•Place walnuts, water, and honey in cast iron pan
•Bring to simmer and mix constantly until it thickens and glaze covers the walnuts
•Set aside on a greased sheet pan to cool down
•Mix corn starch and Old Bay seasoning in a clean bowl
•Add the clean and deveined shrimp, toss it together until fully coated
•Fry in 350 F oil until golden brown and crispy; set aside to cool
•Mix mayo and Dua Belibis in a clean bowl
•Add in the cooked shrimp and toss with the sauce
•When ready to serve, place the coated shrimp on a clean serving platter, add the candied walnuts and garnish with fresh cilantro
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Thank you to our partner- Dua Belibis. Make sure to visit them at http://duabelibis.co.id/ for more yummy recipes, product info, nutrition facts and more.
Directed by: Andy Schlachtenhaufen
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