Q: Can I use frozen shrimp?

A: Yes, defrost fully and pat dry before frying.

Q: Can I air-fry instead of deep frying?

A: Yes, coat in oil and air-fry at 200°C (390°F) for 10–12 mins.

Q: Is there a substitute for condensed milk?

A: You can use a little honey + cream, but the flavor will change.

Q: Can I make the sauce ahead?

A: Yes — store covered in the fridge for up to 2 days.

Q: Can I use other nuts?

A: Pecans work well if walnuts aren’t available.

Q: What mayo is best?

A: Regular or Japanese (Kewpie) mayo gives the best richness.

Q: Is this dish gluten-free?

A: Yes, if your cornflour and condiments are certified GF.

Q: Can I make it spicier?

A: Add chilli flakes or sriracha to the glaze.

Q: Will leftovers stay crispy?

A: Not really — best eaten fresh, though still tasty reheated.

Q: How long can I keep leftovers?

A: Up to 2 days in the fridge in an airtight container.

Sprø honning valnøtt reker med kremet søt glasur

Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

Rated 5.0 stars by 1 users

Cuisine

Chinese-American

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

525

Honey Walnut Shrimp is the crown jewel of Chinese-American takeout — a crispy, golden shrimp dish bathed in a sweet and creamy sauce, finished with crunchy candied walnuts.

It strikes a perfect balance of texture and taste: the crunch of the fried shrimp, the sticky sweetness of honey and condensed milk, and the toasty richness of walnuts make every bite addictive.

While it might look like something best left to restaurants, it’s surprisingly easy to recreate at home. The walnuts are gently candied in a simple syrup, the shrimp get their signature crunch from a light cornstarch coating, and the sauce—made with mayo, honey, and sweetened condensed milk—coats everything in a luscious, glossy finish.

Serve it over steamed rice or jasmine rice to soak up all that sauce, and don’t forget the optional rice vinegar for balance. Whether you're cooking for guests or just treating yourself, this dish always impresses.

Image of Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

Ingredients

500g (1 lb) large raw shrimp, peeled and deveined
1/2 cup walnut halves
1/2 cup sugar
1/2 cup water
2 egg whites
1/2 cup cornflour (cornstarch)
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon honey
1 teaspoon rice vinegar (optional, for balance)
Pinch of salt
Vegetable oil, for deep frying
Spring onion or sesame seeds for garnish (optional)

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Directions

In a small saucepan, combine sugar and water. Bring to a boil, then add walnut halves. Simmer for 2–3 minutes. Remove walnuts and dry on parchment paper.
Pat shrimp dry. In a bowl, whisk egg whites until frothy. Toss shrimp in egg whites, then dredge in cornflour.
Heat oil in a pan to 180°C (350°F). Fry shrimp in batches until golden and crisp, 2–3 minutes per side. Drain on paper towels.
In a separate bowl, whisk together mayonnaise, condensed milk, honey, and a small pinch of salt (and vinegar if using).
Toss the fried shrimp in the sauce until well coated. Add candied walnuts and gently mix.
Serve immediately, garnished with spring onion or sesame seeds.

Nutrition

Serving Size: 1
per serving: Calories; 525

Amount/Serving % Daily Value

Fat: 34 grams; 44%
Saturated Fat: 6 grams; 30%
Cholesterol: 155 milligrams; 52%
Sodium: 570 milligrams; 25%
Carbs: 29 grams; 10%
Protein: 23 grams
Sugar: 20 grams
Fiber: 1 grams; 4%

Tips for honning valnøtt reker

Ikke overkok rekene - 2–3 minutter er alt de trenger.
Bruk rå reker for best tekstur; unngå forkokt.
For ekstra sprøhet dobbeltsteker du rekene.
La kandiserte valnøtter tørke helt for å unngå bløte.
Tilsett en skvett riseddik for en syrlig kant.
Bruk lys majo for en litt sunnere glasur.
Kast reker i saus rett før servering for å holde dem sprø.
Stek i omganger for å unngå å tette pannen.
Dryss ristede sesamfrø for ekstra crunch.
Server umiddelbart for å nyte konsistensen på sitt beste.

Server den med forslag

Dampet sjasmin eller klebrig ris
Opprørt bok choy eller kinesisk brokkoli
Syltet agurksalat
Sesamnudler
Avkjølt edamame med havsalt
Lett misosuppe
Mango- eller ananasskiver til dessert
Tørr hvitvin eller musserende vann med lime
Drypp chiliolje eller sriracha på siden
Wok-kastet asiatiske greener med hvitløk

Vanlige spørsmål

Spørsmål: Kan jeg bruke frosne reker?
A: Ja, tin helt og tørk før steking.

Spørsmål: Kan jeg luftsteke i stedet for frityrsteking?
A: Ja, strøk med olje og luftstek ved 200°C (390°F) i 10–12 minutter.

Spørsmål: Finnes det en erstatning for kondensert melk?
A: Du kan bruke litt honning + fløte, men smaken vil endre seg.

Spørsmål: Kan jeg lage sausen på forhånd?
A: Ja – oppbevar tildekket i kjøleskapet i opptil 2 dager.

Spørsmål: Kan jeg bruke andre nøtter?
A: Pecannøtter fungerer bra hvis valnøtter ikke er tilgjengelige.

Spørsmål: Hvilken mayo er best?
A: Vanlig eller japansk (Kewpie) mayo gir best rikdom.

Spørsmål: Er denne retten glutenfri?
A: Ja, hvis maismel og krydder er sertifisert GF.

Spørsmål: Kan jeg gjøre det krydret?
A: Tilsett chiliflak eller sriracha i glasuren.

Spørsmål: Vil rester forbli sprø?
A: Egentlig ikke - best spises fersk, men fortsatt velsmakende oppvarmet.

Spørsmål: Hvor lenge kan jeg beholde rester?
A: Opptil 2 dager i kjøleskap i en lufttett beholder.

Chef's Recommendation

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Sprø honning valnøtt reker med kremet søt glasur

Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

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Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for honning valnøtt reker

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Crispy Honey Walnut Shrimp with Creamy Sweet Glaze

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for honning valnøtt reker

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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