Walnut shrimp is decidedly Chinese-American, with roots in Cantonese-style restaurant cooking. Crisp fried shrimp dressed in a sweet, creamy mayonnaise-based sauce and paired with candied walnuts became a Chinese restaurant favorite by the late twentieth century, particularly in California, before making the leap from banquet tables to the mainstream.
I was introduced to walnut shrimp as an adult at a wedding banquet and did what any reasonable person who dislikes walnuts would do: I picked around them. Years later, I discovered that I am actually allergic to nuts, though thankfully not in the dramatic, call-an-ambulance kind of way. Apparently, my lifelong walnut avoidance had been onto something. So this is my version: nut-free walnut shrimp, which admittedly makes the name a little ridiculous, with Sriracha added for a kick because I’m that kind of gal.
Pat the shrimp dry with paper towels and season with kosher salt. Add the egg white and toss until the shrimp are evenly coated. Add the potato starch and toss again just until the shrimp have a light, patchy coating.
Heat neutral oil in a wok, just enough to cover the bottom of the skillet for shallow frying, over medium-high heat.
Working in batches, fry the shrimp for 2 to 3 minutes, turning as needed, until cooked through. The shrimp do not need to be completely covered in batter. A light, patchy coating is enough to add texture and help hold the sauce. Transfer to a paper towel-lined plate or wire rack and allow to rest for about 1 minute.
While the shrimp are frying, whisk together the mayonnaise, honey, Sriracha, rice vinegar and kosher salt in a bowl until smooth.
Add the warm shrimp to the honey Sriracha sauce and gently toss until evenly coated.
Serve immediately.
INGREDIENTS
[serves 2 with rice]
one pound large shrimp, peeled and deveined
a half teaspoon kosher salt
one egg white
a third cup potato starch
neutral oil, for frying
a third cup Japanese mayonnaise
one and a half tablespoons honey
one and a half teaspoons Sriracha
a half teaspoon rice vinegar
a pinch of kosher salt
Pat the shrimp dry with paper towels and season with kosher salt. Add the egg white and toss until the shrimp are evenly coated. Add the potato starch and toss again just until the shrimp have a light, patchy coating.
Heat neutral oil in a wok, just enough to cover the bottom of the skillet for shallow frying, over medium-high heat.
Working in batches, fry the shrimp for 2 to 3 minutes, turning as needed, until cooked through. The shrimp do not need to be completely covered in batter. A light, patchy coating is enough to add texture and help hold the sauce. Transfer to a paper towel-lined plate or wire rack and allow to rest for about 1 minute.
While the shrimp are frying, whisk together the mayonnaise, honey, Sriracha, rice vinegar and kosher salt in a bowl until smooth.
Add the warm shrimp to the honey Sriracha sauce and gently toss until evenly coated.
Serve immediately.
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