Chinese Walnut Shrimp

servings
Serves 4 as part of a multi-course meal
prep time
15 minutes
cook time
30 minutes
Delicious Chinese Walnut Shrimp served with a slice of lemon on a green leaf plate.

Recipe Image

Ingredients

For the shrimp:

  • •15 ml (1 tablespoon) egg white
  • •15 ml (1 tablespoon) all-purpose cornstarch
  • •Dash baking soda
  • •Dash garlic salt
  • •2.5 ml (½ teaspoon) vegetable oil
  • •250 grams (8 ounces) shelled and deveined large-sized raw shrimp
  • •Oil for frying
  • •60 ml (4 tablespoons) sweetened condensed milk
  • •60 ml (4 tablespoons) mayonnaise
  • •5 ml (1 teaspoon) freshly squeezed lemon juice
  • •5 ml (1 teaspoon) freshly squeezed lime juice
  • •60 ml (4 tablespoons) store-bought candied walnuts

For the sauce:

  • •60 ml (4 tablespoons) sweetened condensed milk
  • •60 ml (4 tablespoons) mayonnaise
  • •5 ml (1 teaspoon) freshly squeezed lemon juice
  • •5 ml (1 teaspoon) freshly squeezed lime juice
  • •60 ml (4 tablespoons) store-bought candied walnuts

Preparation

    1. In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt and 5 ml (½ teaspoon) oil to form a smooth paste. Add the shrimp and blend to coat very well.

  2. In another small bowl, mix together the sweetened condensed milk, mayonnaise and lemon and lime juices until smooth. Set aside.

  3. Heat 75 cm (5 inches) of the oil in a wok or deep skillet to 350°F (175°C). Fry the shrimp until light brown, 3 to 4 minutes, turning as necessary.  Remove from the oil and transfer to a paper towel-lined sheet pan. Increase the oil temperature to 190°C (375°F). Cook the shrimp for 1 more minute and remove from wok or skillet. Drain well on a paper towel-lined sheet pan.

  4. Pour the mayonnaise mixture over the shrimp and stir until well covered. Place onto a platter, sprinkle the candied walnuts on top and serve immediately with hot steaming rice.

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culturefish & shellfishheritageteachingtradition

About the author

Katie Chin, caterer, cookbook author and blogger is passionate about Asian food and believes the very best Asian cooking can be achieved in a real home kitchen by real people on real schedules.

Katie co-hosted the national PBS cooking series, Double Happiness and co-authored Everyday Chinese Cooking. On her own, Katie wrote 300 Best Rice Cooker Recipes, Everyday Thai Cooking and Everyday Chinese Cookbook: 101 Delicious Recipes From My Mother’s Kitchen. She has been featured in publications such as O Magazine, Cooking Light, Bon Appetit, Real Simple, and Family Circle. Her numerous TV appearances include The Today Show, The Real Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay and Iron Chef America.

Photo credit: Kim Mahair

Katie Chin

Katie Chin

Katie Chin is a caterer, cookbook author and blogger who happens to be passionate about Asian food.

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