Panda Express Honey Walnut Shrimp (Easy) Copycat
Honey walnut shrimp is a simple staple dish that provides a sensory experience. The crunchy shrimp coated in a special mayo sauce topped with candied walnuts will have people getting seconds, if not thirds! This is better than Panda Express.
Equipment
- Wok
- Sauce Pan
Ingredients
Candied Walnuts
- 25 Walnuts - Halves the more the better
- 3 cups Canola Oil/ Vegetable Oil
- 2 tablespoon Water
- 2 tablespoon Granulated Sugar
- ¼ teaspoon Salt
Mayo Sauce
- ¼ cup Mayonnaise
- 2½ tablespoon Condensed Milk
- ¼ tablespoon Rice Vinegar
- 2 teaspoon Honey
- ⅛ teaspoon Salt
Tempura Shrimp
- 1 lbs Shrimp
- ⅓ cup Cornstarch (or flour)
- Fried Mei Fun Noodles Optional
Instructions
Mayo Sauce
- Stir together mayo, condensed milk, rice vinegar, honey, and salt together in a serving bowl. The mayo sauce should be room temperature.
Candied Walnuts
- First heat up the oil until it reaches 320° F. Then toss in your walnuts to toast them. Once they're golden brown they are done cooking. Scope them out and place on a paper towel. Try to remove as much oil from the walnuts.
- In a separate saucepan we will make simple syrup by adding water, sugar, and salt over low heat. Stir occasionally.
- Stir in the walnuts in the simple syrup mixture. Once coated place the walnuts on a cookie sheet to dry.
Tempura Shrimp
- Heat oil that was used for the walnuts to 345°F.
- Wash, peel and de-vein the shrimp. Coat the shrimp in cornstarch and then fry until it's golden brown (about 3 to 5 minutes). Try to remove as much oil from the shrimp when it's done frying.
Serve
- Transfer the fried shrimp into a large bowl, pour your special mayo sauce over the shrimp and gently toss until it’s coated. Sprinkle your candied walnuts on top and if you have mei fun noodles you can add as a garnish as well.