Copycat Our take on the Panda Express Honey Walnut Shrimp
Copycat Panda Express honey walnut shrimp
Crisp fried shrimp in a creamy honey sauce with crunchy candied walnuts made on the stove. Our faster take on Panda Express honey walnut shrimp.
- Prep
- 6 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 1190 kcal
Ingredients
Method
Bring the sugar and water to a boil in a small skillet over medium heat. Add the walnuts and stir constantly until the syrup thickens and clings to the nuts in a glossy coat. Tip onto a sheet of parchment paper and spread out with a spoon to cool and harden. The sugar is very hot, so don't touch or taste until set.
Pour the oil into a wok or deep skillet (about 1/2 inch deep) and set it over medium heat to warm up. Meanwhile, stir together the mayonnaise, honey, condensed milk and lemon juice in a large bowl. That's your sauce.
Whisk the egg white and salt until frothy, add the shrimp and toss to coat, then add the cornstarch and toss until each shrimp has a thick, even coating.
Turn the oil up to medium-high. When a shrimp sizzles hard straight away (about 350°F), fry half the shrimp, turning once, until pale golden, crisp and pink and opaque all the way through. Drain on paper towels and fry the second batch.
While the second batch fries, heat the rice in the microwave according to the package directions.
Add the hot shrimp to the sauce and fold gently until coated. Serve over the rice, scattered with the candied walnuts.
Tips
- The sweetened condensed milk is what gives the sauce that rich, milky sweetness like the original. Use the rest of the can in iced coffee.
- Only toss the shrimp in the sauce right before serving so the coating stays crisp.
- Most mayonnaise is gluten-free, but a few use malt vinegar, so check the label. Cornstarch, honey and plain microwave rice are naturally gluten-free.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
