Honey Walnut Shrimp Recipe (Gluten Free)

This is a mashup of some of the recipes I’ve seen online, including a Panda Express copy cat recipe. It’s one of the simpler recipes. It turned out pretty good, but it’s missing a little something. Here is the recipe. Maybe you can give me a few suggestions? White pepper? A little soy sauce? I made it into a “no added” salt recipe because there is already a lot of sodium in the shrimp and some in the mayonnaise.

Cooking time 20 Minutes. Serves 3

Ingredients:

• 12 oz of large shrimp, peeled, deveined, tail removed and butterflied, pat dry
• 1/3 cup of mochiko flour
• 2 large egg whites
• 1/4 cup mayonnaise
• 2 T honey
• 1 T half and half or heavy cream
• Dash of lemon juice to cut the sweetness of the sauce
• 2 cups of broccoli florets (steamed or blanched for 3 minutes)
• 1 cup corn oil or neutral oil

Directions:

• Make the sauce by mixing the mayonnaise, honey, heavy cream or half and half and lemon juice. Set aside
• In a wok or medium pan, heat the oil until around 350 degrees or if you stick a wooden spoon, you should get medium fast bubbles forming around the spoon.
• In a large bowl, whip the egg whites until soft-hard peaks form. Sift in the mochiko flour and stir until combined but be careful not to deflate the bubbles. Toss the shrimp to coat evenly.
• Piece by piece carefully place the shrimp so they don’t touch, flip over after 45 seconds and allow to get golden brown on each side, should take about another 45 seconds. Be careful not to crowd the pan. Do this in batches. Drain in a colander.
• When all the shrimp are cooked, put in a largish bowl and toss with the mayonnaise sauce.
• Arrange the broccoli on a large plate and place the shrimp on top. Garnish with some candied walnuts or chopped scallions if you prefer and serve with some jasmine rice.