Honey Walnut Shrimp On a Bun
At every Chinese banquet Honey Walnut Shrimp invariably appears, and if I have anything to do with it (as a kid and also now!), there’s rarely any leftovers to be boxed up and taken home. The umami-filled combination of creamy honey-ed sauce enrobing crisply tender shrimp is something I’ve loved since childhood. Just delicious. And, the final accompaniment of crunchy of candied walnuts rounds out the flavor sensation. Inspired by classic shrimp sandwiches like the Po Boy, I’ve put mine on a Hawaiian bun—soft and fluffy and the perfect handheld vehicle for all that delicious shrimp. Feel free to add a touch of chili crisp or sriracha on your bun for a bit of heat.
Serves 4
INGREDIENTS
½ cup walnut halves
⅛ cup sugar
½ tablespoon unsalted butter
3 tablespoons kewpie mayo
1½” teaspoons honey
2 tablespoons condensed milk
1 teaspoon lemon zest
2 teaspoons lemon juice
1 large egg, beaten
½ cup cornstarch
4 tablespoons grapeseed oil or other neutral oil
1 pound medium shrimp, peeled and deveined
¼ cup cilantro, chopped, plus more for serving
6 Hawaiian hamburger buns
Sriracha, for serving
Kosher salt and black pepper
METHOD
In a medium non-stick pan over medium heat, add walnuts, sugar and butter and heat, stirring frequently until sugar is melted and nuts are coated—approximately 4-5 minutes. Transfer to a sheet of parchment paper and spread into a single layer, making sure walnut halves are separated from each other. Let cool for 10 minutes on parchment.
In a large bowl, combine kewpie mayo, honey, condensed milk, and lemon zest, lemon juice and whisk until smooth. Season with salt and pepper and set aside.
To prepare the shrimp, add egg and cornstarch in separate bowls. Pat shrimps dry with a paper towel and season with salt and pepper. Heat pan to medium and add grapeseed oil. Dredge shrimp, a few at a time, in egg and then dredge in cornstarch, shaking off any excess. Add shrimp to pan in a single layer and fry until pale golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate.
Transfer hot shrimp and walnuts to bowl with mayonnaise mixture and toss to coat. Fold in cilantro. Portion out on Hawaiian buns, top with cilantro and serve immediately with sriracha on the side.
