Walnut Shrimp

This is everyone’s favorite Cantonese-style banquet dish. Large shrimp are dredged in cornstarch, fried, and tossed in a luxurious savory-sweet mayonnaise-based sauce with candied walnuts and crunchy broccoli. Sometimes, banquet waiters have to dish out the excess of the less popular dishes so they can serve the next round of items. No such problems with this shrimp—it always disappears quickly! Serve this at your next party, and your friends will be talking about it for days. Oh, and if you want to minimize chopstick battles at the table, don’t skimp on the walnuts—which are, incidentally, great in salads or as a snack, so consider making a double batch! The walnuts and shrimp are fried in the same small pot of oil to minimize oil usage.

Serves: Four people

INGREDIENTS

For the candied walnuts:

• Neutral oil, for frying
• 2½ tablespoons sugar
• 2½ tablespoons water
• ⅛ teaspoon fine sea salt
• ⅔ cup large walnut halves (about 20)

For the shrimp:

• 1 pound peeled and deveined jumbo shrimp
• 2 teaspoons Shaoxing wine
• ½ teaspoon toasted sesame oil
• ⅛ teaspoon fine sea salt
• ⅛ teaspoon white pepper powder
• ⅓ cup cornstarch

For the mayonnaise sauce:

• 2 tablespoons sweetened condensed milk
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• Pinch of fine sea salt
• ¼ cup mayonnaise, at room temperature

For the broccoli

• 1 teaspoon fine salt
• 1 teaspoon neutral oil
• 8 ounces broccoli crowns, cut into 2-inch florets
• This is everyone’s favorite

METHOD

Candy The Walnuts: 

Line a sheet pan with parchment paper. Add 3 to 4 inches of the neutral oil to a small saucepan and heat to 325°F. In another small saucepan, heat the sugar, water, and salt over medium-low heat, stirring until the sugar is dissolved. Then cook for 5 minutes, stirring often with a rubber spatula, until the mixture reduces to a thin syrup. Meanwhile, when the oil has reached 325°F, add the walnuts and fry for 3 to 4 minutes, until they turn golden brown. Immediately scoop the nuts out with a slotted spoon, and transfer them to the saucepan with the syrup. Still over medium-low heat, stir until most of the syrup has coated the nuts in a thin, translucent layer. Spread the walnuts on the lined sheet pan so they are not touching. Let cool completely.

Prepare The Shrimp:

Make the existing cuts on the back of the shrimp deeper without cutting all the way through. This gives the shrimp a plump shape and more surface area for the cornstarch coating. If the shrimp still have the tails on, you can remove them or keep them on, per your preferences.Toss the shrimp in a medium bowl with the Shaoxing wine, sesame oil, salt, and white pepper. Put the cornstarch in another medium bowl, then dredge the shrimp in the cornstarch a few at a time, until they are covered with a light layer. Reserve the remainin gcornstarch.

Prepare The Sauce:

In a medium microwaveable bowl, combine the condensed milk, honey, rice vinegar, and salt. Microwave for 15 seconds to make it easier to stir. Stir in the mayonnaise until smooth (the sauce should be slightly warm or at room temperature).

Cook The Broccoli:

Have a large bowl of cold water nearby. Fill your wok (or a medium pot) halfway with water and bring to a boil, then add the salt and neutral oil. Add the broccoli florets and blanch for 30 seconds, then immediately scoop them out. Transfer the broccoli to the bowl of cold water to stop the cooking process for 10 seconds, then drain thoroughly in a colander. The broccoli should still be quite warm, but the shock of the cold water will keep them green.

Fry The Shrimp:

Heat the pot of oil you used for the walnuts to 325°F. Dredge the shrimp for a second time in the remaining cornstarch. Moving quickly, drop the shrimp one at a time into the hot oil, adding just enough to fry without touching. Fry the shrimp until golden brown, 2 to 3 minutes, using a slotted spoon to move them around gently so they fry evenly. Use the slotted spoon to transfer the fried shrimp to a large stainless-steel mixing bowl and repeat with the remaining shrimp.

Assemble The Dish:

When all the shrimp have been fried, pour the creamy sauce over them and gently toss until evenly coated. Arrange the broccoli florets around the perimeter of a large serving platter, then transfer the shrimp to the center of platter. Top with the candied walnuts and serve immediately!