Honey Walnut Shrimp es una comida tradicional de Asia, pero today we’ll do it Abuela-style. Un poquito más dulce. We’ll be using cornstarch and egg to give it a nice and crispy coating. The sugared walnuts are our favorite part and make the dish so unique!
1 cup water
1 cup granulated sugar
1 cup walnuts
1 lb shrimp, peeled and deveined
Salt
Freshly ground black pepper
2 large eggs, beaten
1 cup cornstarch
Conchita Olive Oil for frying
1/4 cup mayonnaise
2 tbsp Conchita honey
2 tbsp heavy cream
Cooked Conchita white rice, for serving
Thinly sliced green onions, for garnish
In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.
Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.
In a large skillet over medium heat, heat 1” of Conchita Olive Oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate.
In a medium bowl, whisk together mayonnaise, Conchita Honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.
