Yes, we’re coming back again at you with our version of Panda Express dishes!
Honey walnut shrimp is actually my number one favorite childhood dish (they call it fried shrimp in mayo sauce) – I remember whenever we go out to our favorite Chinese restaurant, everyone would always order this dish because they know honey walnut shrimp is my favorite 😋
Of course, for Panda Express’ version, we added some walnuts and used the Kewpie Japanese mayo instead of the regular one. We chose this mayo because it has a sweeter taste that pairs really well with the shrimp and crunchy walnut. Yes, we also combined it with honey and condensed milk and before you say that it would taste too sweet, give it a try first and you won’t regret it!
To create a super crispy outer layer for the shrimp, we double fried it.
If you are not familiar with double frying – it basically just means you’ll fry the shrimp first on medium heat for 4-5 mins and then take it off the heat. Increase the heat to high heat and let the oil get really hot. Then, fry the shrimp again, but only for 1-2 minutes.
Chop some green onions and sprinkle it on top of your honey walnut shrimp. If you have toasted sesame seeds, that’s a great addition too! Enjoy and let us know what you think in the comments below 🙂
Ingredients
Shrimp:
- ½ lb Shrimp (remove shell and devein)
- 1 tsp black pepper
- 1 tsp salt
- 1/3 cup corn starch
- 1/3 cup potato starch
- 2 eggs (whisked)
- 1 1/2 cups frying oil
- ¼ cups walnut
- 1-2 green onion
Sauce
- ¼ cup kewpie mayo
- 1.5 tbsp honey
- ½ tbsp condensed milk
steps:
- First, prepare the honey walnut sauce by mixing the Kewpie mayo, honey and condensed milk in a bowl until even.
- Next, to marinade the shrimp, place the shrimp (without veins and shell) in a bowl and add black pepper and salt. Combine evenly.
- In a separate bowl, add potato starch and corn starch. Take another separate bowl and whisk the two eggs together.
- Now, it is time to fry the shrimp. Pour oil into a wok and set it on medium heat. Wait for the oil to warm up (~2 mins) and fry the shrimp for 4-5 minutes until it turns golden.
- Take shrimp off the heat and set the temperature of the stove to high heat for a double fry.
- Once the oil is hot, fry the shrimp again for 1-2 minutes until crispy. Be careful not to burn the shrimp.
- Then, transfer the shrimp into a plate and use paper towel to pat the shrimp to remove any excess oil.
- On a clean pan, pour the sauce on medium-low heat and let it warm up while continuously stirring (1-2mins).
- Add the shrimp onto the sauce and mix. Lastly, sprinkle the walnuts and take the shrimp off the pan. Serve with rice and chopped green onions. Enjoy!
Honey Walnut Shrimp
Ingredients
Shrimp
- 1/2 lb shrimp shell removed and deveined
- 1 tsp black pepper
- 1 tsp salt
- 1/3 cup corn starch
- 1/3 cup potato starch
- 2 eggs whisked
- 1.5 cups frying oil
- 1/4 cups walnut
- 1-2 green onion
Sauce
- 1/4 cup Kewpie mayo or any Japanese/Korean mayo
- 1.5 tbsp honey
- 1/2 tbsp condensed milk
Instructions
- First, prepare the honey walnut sauce by mixing the Kewpie mayo, honey and condensed milk in a bowl until even.
- Next, to marinade the shrimp, place the shrimp (without veins and shell) in a bowl and add black pepper and salt. Combine evenly.
- In a separate bowl, add potato starch and corn starch. Take another separate bowl and whisk the two eggs together.
- Now, it is time to fry the shrimp. Pour oil into a wok and set it on medium heat. Wait for the oil to warm up (~2 mins) and fry the shrimp for 4-5 minutes until it turns golden.
- Take shrimp off the heat and set the temperature of the stove to high heat for a double fry.
- Once the oil is hot, fry the shrimp again for 1-2 minutes until crispy. Be careful not to burn the shrimp.
- Then, transfer the shrimp into a plate and use paper towel to pat the shrimp to remove any excess oil.
- On a clean pan, pour the sauce on medium-low heat and let it warm up while continuously stirring (1-2mins).
- Add the shrimp onto the sauce and mix. Lastly, sprinkle the walnuts and take the shrimp off the pan. Serve with rice and chopped green onions.
