Ingredients
Candied Walnuts
- 3 tablespoons salted butter
- 1/2 cup walnuts
- 1/3 cup water
- 1/3 cup light brown sugar
Honey Shrimp
- 1/3 cup mayonnaise
- 2 1/2 tablespoons sweetened condensed milk
- 2 1/2 tablespoons honey
- 1 1/2 teaspoons lemon juice
- 4 cups vegetable oil or enough to fill your skillet 1 inch deep
- 1 box J-Basket Tempura Batter Mix
- 1 pound shrimp peeled, deveined, tail off
Instructions
Candied Walnuts
- Line a baking sheet with parchment paper, then set aside. Place a small plate nearby.
- In a small saucepan, melt butter over medium heat. Add walnuts to pan and cook, stirring frequently, until the liquid in the butter has cooked off, about 5-8 minutes. Remove walnuts from pan and place on nearby plate.
- Wipe saucepan clean, then return to burner. Over medium heat, whisk together water and brown sugar until hot. Add walnuts back to pan and cook, stirring frequently, until brown sugar mixture starts to thicken and sticks to walnuts, about another 5-8 minutes. Remove walnuts from pan and place on parchment paper, spacing them out so they don't stick together. Set aside to cool.
Honey Shrimp
- In a small bowl, whisk together mayonnaise, sweetened condensed milk, honey, and lemon juice until smooth. Taste test the sauce and adjust to your liking. For a sweeter sauce, add more honey. For a milder sauce, add more mayonnaise. Once sauce is finished, set aside.
- When ready to fry, add 1 inch of vegetable oil to a large skillet and heat to 350 degrees F (using a candy thermometer helps!)
- While oil heats, prepare mix (see back of box)
- When ready to fry, work shrimp in mangeable batches (enough so that they can comfortably cover the oil in the pan in a single layer). Coat shrimp in flour, then egg mixture, then press into tempura. Add shrimp to hot oil and cook until coating is golden brown on both sides, about 2-4 minutes (turn if needed). Set cooked shrimp on the paper towel lined plate. Repeat this step until all shrimp has been fried.
Putting It All Together
- In a large bowl, add fried shrimp and candied walnuts. Pour honey sauce on top and gently toss to coat. Turning the shrimp too hard or too fast may make the tempura fall off, so go slowly.
- Serve honey walnut shrimp immediately.