Sweet & Spicy Walnut Shrimp

桃仁虾球táo rén xiā qiú


20 walnut halves

1/4 cup crystal sugar cubes

1/2 lb broccoli

15 jumbo shrimp

1 egg

4 tbsps + 1/4 tsp cornstarch

2 cups olive oil

2 green onions

1/2 tbsp minced ginger

1 tbsp garlic

1 tsp black vinegar

1/2 lemon

1 hot pepper

Make Candied Walnuts

  1. Preheat the oven to 285° F.

  2. Prep a baking sheet with lightly oiled foil.

  3. Heat a pan on medium-high.

  4. Add 1/4 cup cold water, the crystal sugar cubes, and a sprinkle of salt.

  5. Stir to melt the sugar.

  6. Once the sugar is mostly melted, add in the walnuts.

  7. Stir every 2-3 minutes until the sugar-water mixture is bubbling with large bubbles.

  8. Transfer the walnuts to the baking sheet.

  9. Remove the melted sugar mixture from the pan and save in a small bowl.

  10. Bake the walnuts for 8 minutes.

  11. Remove from the oven and let cool.

Clean & Prep

  1. If the shrimp are already peeled and deveined with the tails removed, skip to Step 5 (make sure you double-check that both the top and bottom of the shrimp are missing the black vein).

  2. Now, start by peeling the shrimp and removing the tail.

  3. Next, we need to devein the shrimp. Use a small knife to make a cut on the top and bottom of the shrimp. Remove the black vein from both the top and bottom.

  4. Wash the deveined and peeled shrimp under cold water. Your shrimp should be clean on both the top and bottom now.

  5. Chop up green onions, mince ginger, and mince garlic.

  6. Cut up broccoli florets.

  7. Remove seeds from pepper and cut into four large pieces.

  8. Cut lemon in half (you'll only need one half).

  9. Mix 1/4 tsp cornstarch with 3/4 tsp water in a small bowl.

Coat Shrimp

  1. Dry the shrimp and put in a large bowl.

  2. Add 1 egg white, 1/2 tsp ground pepper, 1/4 tsp salt, and 1 tbsp cornstarch.

  3. Use a spoon or chopsticks to mix everything together for two minutes until the batter is bubbly. Make sure to stir in the same direction the whole time.

  4. Add 3 tbsp cornstarch to a plate.

  5. Add each shrimp to the plate to coat thoroughly.

Fry Shrimp

  1. Prep a plate with a paper towel on top.

  2. Add 2 cups of oil to the pan and heat over medium-high heat.

  3. Test the oil to see if it's hot enough by putting a wooden utensil in the pan. If bubbles form around the utensil, the oil is hot enough.

  4. Add shrimp carefully to the oil and let fry for 1 minute. If you can't fit all the shrimp, do Steps 4-8 in two rounds.

  5. Flip shrimp over and let fry for another minute.

  6. Take shrimp out once a thin crust has formed on the shrimp, and place on your prepped plate.

  7. Wait one minute, then add shrimp back to the oil.

  8. Let fry for another 2-3 minutes until crispy, then remove back to the plate.

Make the Sauce & Assemble Dish

  1. Heat a pot of water to boil (this will be for the broccoli). Once boiling, add broccoli.

  2. Clean the pan you used to fry shrimp, then heat over medium-low heat.

  3. Heat the saved sugar from the candied walnut process with 1 tbsp olive oil.

  4. Once browned, add in ginger, garlic, green onion, hot pepper, and vinegar.

  5. Add in juice from your lemon half, and turn the heat to medium-high.

  6. Stir for 1 minute, then add 1/3 cup boiling water.

  7. Stir for another minute.

  8. Add shrimp to the sauce and stir to thoroughly coat.

  9. Add in wet cornstarch mixture, and stir for another 1-2 minutes.

  10. Transfer shrimp to the middle of a plate.

  11. Drain broccoli and place around shrimp.

  12. Top the shrimp with candied walnuts.

  13. Drizzle sauce from the pan on top, making sure to cover broccoli.