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Honey Walnut Shrimp (Minus the Walnuts)

Hoca

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Simply put, honey walnut shrimp (hé táo xiā) is one of my favorite Chinese dishes, and one of the best ways to eat shrimp. Period. This delicate and sweet dish is definitely worth the high price you’ll usually pay for it in most Chinese restaurants, but my make-at-home recipe is both inexpensive and easy to pull off.

I omitted this dish’s trademark candied walnuts because they’re chock-full of sugar, and the walnuts aren’t the same without the candy coating anyway. And honestly, I prefer the shrimp in its pure, unadulterated form.

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You’ll Need:
1 lb shrimp (peeled, and deveined w/ tails removed)
1/2 cup potato starch
3 tbsp mayonnaise
1 tbsp honey
1/2 tbsp coconut milk
1 egg white
juice of 1/2 lemon (1 tsp)
3 tbsp coconut oil


Mix together the mayo, honey, coconut milk and lemon juice and set aside. Heat the oil in a frying pan or wok on med/high heat for 3-5 minutes.

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In the meantime, mix the shrimp with the egg white and dip them in the potato starch until they’re evenly coated. Add the shrimp (in two batches) to the pan and fry on each side until they are golden brown. When they’re done place them on some paper towels for a minute or two to drain.

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In a large bowl, toss the shrimp with the mayo mixture, and serve immediately.

This dish is quick, easy and impressive. Not to mention totally delicious. Whip it out when you have guests over!
 
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