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Honey Cashew Shrimp

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Honey Cashew Shrimp

Dr. Wendy Dearborne
Honey Cashew Shrimp is another one of my variations of the iconic Panda Express’s honey walnut shrimp. Sweet, succulent, sticky, tangy with the subtle crunch from the cashews that gives a creamy texture to the dish, and makes #deliciousnessonaplate.  Although this recipe has a few moving parts, it's easy to make, and can come together in less than 45 minutes.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Entree, Main Course, Side Dish, small plate
Cuisine American fusion, Asian fusion, British fusion
Servings 4 people
Calories 1356 kcal

Equipment

  • 1 Large bowl
  • 1 Whisk
  • 1 dutch oven or deep fryer

Ingredients
  

  • 1 lb 16-20 size shrimp peeled washed and deveined

Batter

  • 1/3-1/2 cup cornstarch
  • 1-2 large egg whites lightly beaten room temperature
  • 1/4 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp white pepper
  • 1 tsp salt
  • 1/2 tsp oil

Candied Cashews

  • 1/2 cup whole raw or unsalted roasted cashew
  • 1/2 cup sugar
  • 3/4 cups water

Sauce

  • 1/4 cup mayonnaise
  • 1-2 tbsp condensed milk
  • 1 tbsp honey
  • 1 tsp lemon
  • 1 tsp lime

Cooking

  • 2 cups cooking oil for frying

Garnish

  • 2 stalks green onions finely chopped
  • 1 tsp roasted sesame seeds

Instructions
 

  • Caramelized Nuts
  • In a pan add sugar and water. Over high heat dissolve sugar. Add cashew nuts and bring to a boil, continue boiling until sugar and water turn to a thick syrup that coats the pecans. Remove to a plate lined with parchment paper or foil. Set aside.
  • Creating The Sauce
  • In a large bowl, mix the mayonnaise, condensed milk, honey, lime, lemon, salt and white pepper together in a large bowl and set aside.
  • Cooking The Shrimp
  • Heat oil to 350°F
  • Sprinkle shrimp with salt and mix well. Set aside.

Making the batter

  • Beat the egg whites until foamy.
  • To make batter, mix cornstarch, baking powder, garlic powder, white pepper, salt, oil and egg whites. Mix well until there are no lumps.
  • Add shrimp to batter making sure all shrimp are thoroughly coated. If the batter seems too thick, keep mixing with your hand. The longer you mix the thinner it will become. If that doesn't work, wet your finger tips (only) and continue mixing.

1st Fry

  • Allow excess batter to drain off and place shrimp into hot oil. Cook for 2 minutes and drain and cool slightly.
  • Double tap (second fry)
  • Heat oil to 375°F and double fry the shrimp for another 2-3 minutes, or until golden brown. This makes the shrimp extra, extra crispy and less oily.
  • Add hot shrimp to the caramelized cashew nuts and prepared honey sauce. Mix gently to coat thoroughly. Sprinkle with sesame seeds and chopped green onion. Serve immediately with hot jasmine rice.

Notes

Why Double Fry

Double frying the shrimp for another 2-3 minutes, until golden brown makes the shrimp extra, extra crispy and less oily.  It helps to slow down the batter from becoming soggy. 
Add hot shrimp to the caramelized cashew nuts and prepared honey sauce. Mix gently and coat thoroughly. Serve immediately.
You can use any nut of your choice.  This recipe is typically prepared with walnuts.

Eggs

Your eggs should be at room temperature.

Egg-Free Batter

Omit egg and use carbonated water to create your batter.

Nutrition

Serving: 4ServingsCalories: 1356kcalCarbohydrates: 47gProtein: 4gFat: 131gSaturated Fat: 11gPolyunsaturated Fat: 39gMonounsaturated Fat: 78gTrans Fat: 0.5gCholesterol: 8mgSodium: 721mgPotassium: 151mgFiber: 1gSugar: 33gVitamin A: 23IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword panda express, shrimp, walnut, walnut shrimp
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