A Chinese-inspired cuisine, Honey Walnut Shrimp with Broccoli is made with crispy battered shrimps in a creamy sauce, topped with honey-coated, candied walnuts! It’s a classic dish originating from Hong Kong and popular in many Chinese restaurants here in the US.
We don’t have to spend that much time and money to prepare this meal, but the result is a combination of a sweet and crispy taste of fried shrimps, honey-coated walnuts, and a healthy bite of broccoli. Check out what Millie has to offer with her delicious Honey Walnut Shrimps and broccoli.
Ingredients: 3-4 servings
1 lb. fresh shrimps, deveined
2 cups sliced broccoli
1 cup candied walnut
1 tsp honey
1/2 tsp garlic powder
1/2 tsp powdered onions
2 eggs, beaten
1 cup all purpose flour
cooking oil for frying
1/4 cup water
Cooking Procedure:
- First, clean and devein shrimps thoroughly, then apply salt and pepper, garlic powder, and onion powder. Apply battered eggs to the mix, then coat shrimps thoroughly.
- On a cooking pan, heat cooking oil over medium heat. Pour all-purpose flour on a plate and roll over small batches of marinated shrimps on the flour, prior to frying. Coat shrimps evenly, then carefully drop shrimps in batches to fry until golden brown. Set aside.
- On a mixing bowl, whisk to combine honey, cornstarch and water, then pour mixture on a separate heated deep pan, over medium heat. Stir mixture continuously until it thickens, while preventing it from burning. Apply candy coated walnuts and stir to combine evenly. Turn the heat off and set honey-coated, candied walnuts aside.
- Steam sliced broccoli for 2-3 minutes without overcooking. When done steamed broccoli is ready, remove it from the steamer. Place them on a heated pan, apply crispy-fried shrimps, then top it with honey-coated, candied walnuts.
- Remove from heat and transfer Honey Walnut Shrimps with Broccoli on a deep bowl. Serve hot with steamed rice. Holly molly this is good!
Tip: If you prefer reduced sweetness, but enjoys nibbling with this dish, you can reduce honey from a teaspoon to a half, or according to your sweetness tolerance. Still very tasty since we’re already using candied walnuts to the recipe.
