Walnut shrimp, also sometimes known as Honey Walnut Shrimp, is one of those recipes that goes a long way back for me.It probably goes way back for any Cantonese kid growing up near a Chinatown! It’s appears at most Chinese banquets, whether for a wedding, birthday, Chinese New Year, or newborn baby.For those of you lucky enough to have attended one of these banquets, you know what I mean.

Walnut Shrimp is also sometimes called “Milk Oil” Shrimp, or nai yóu xiā (奶油虾), because of the creamy sauce used.NOTE: This recipe was originally published on May 6, 2017.We have since updated it with additional information, clearer instructions, metric measurements, and nutrition info.

The recipe remains the same.Enjoy! The Chinese Banquet Dish Without Leftovers! Walnut shrimp is usually served as the 3rd or 4th course of a banquet meal—just when you’re getting warmed up.Chefs toss crispy fried shrimp in a creamy honey sauce, and serve it with blanched broccoli and crunchy candied walnuts.

A NOte on Honey We’re actually making honey optional in our version of the recipe.Honey is very expensive, and we doubt the most restaurants use it in their versions.Plus, we think a tangy sauce tastes better than an overly sweet one, but feel free to add honey to yours! By the time the Cantonese Lobster and whole steamed fish come around, you’ve probably slowed down a bit.

When the waiters serve the banquet fried rice and long life noodles, you appreciate the t

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