Enjoy a favorite Chinese takeout dish from home. Crispy savory bites of shrimp are drizzled with a sticky sweet honey sauce and sprinkled with sweet walnuts. Serve over steamed rice.
1/2 cup sugar
1/2 cup water
Pinch of kosher salt
1 cup California walnuts
1/4 cup sweetened condensed milk or sweetened condensed coconut milk
3 tablespoons honey
Pinch kosher salt
1 pound large (16/20 count) shrimp, peeled and deveined
2 cups Mochiko (sweet rice flour), divided
3 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon garlic powder
3/4 cup very cold club soda
2 tablespoons beaten egg
Vegetable oil for frying
Steamed white rice
To prepare walnuts, place all ingredients in a small skillet and bring to a boil. Cook for 5 to 6 minutes or until nicely glazed, stirring occasionally and watching carefully to make sure they don’t scorch. Transfer to a parchment-lined baking sheet and let cool.
Stir together Honey Sauce ingredients in a small bowl.
Whisk together 3/4 cup Mochiko, cornstarch, salt and garlic powder in a medium bowl. Whisk in club soda and egg. (Add a little more liquid or a little more flour as needed to make a very thick batter.)
Place several inches of oil in a large heavy saucepan or fryer and heat until very hot, 350°F on a deep fry thermometer.
Place shrimp on a baking sheet and pat dry with paper towels.
Working in batches, dip each shrimp into the remaining Mochiko, then dip into the batter, letting the excess drip off. Gently place in the oil and cook for 3 minutes or until shrimp are cooked through, turning once. Remove from oil and drain on a paper-towel lined baking sheet.
Serve immediately over rice with honey sauce and walnuts. If you need to re-crisp the shrimp, place on a baking sheet and cook at 400°F for 5 minutes or until crisp.
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