This recipe is wonderful. Great tasting shrimp. I don't need to go to a resturant now.

This was amazing! Walnut prawns is quite an expensive dish so I was thrilled that this recipe came out as well as what I would get at a restaurant. I use Dawn's candied walnuts for this dish, wish are much closer to what you'll find in a restaurant. Also, for the sauce I used about half condensed milk to half mayo so it's not too mayo tasting. Use jumbo shrimp or prawns to get the full restaurant effect.

When I made this my brother-in-law thought I had ordered take out! I used corn starch in place of the rice flour. I will definitely make again!

I did not care for this recipe.

This recipe definately needs some tweaking. I made it once following step by step and the sauce was WAY too thick for me. The 2nd time I made it I used panko bread crumbs instead of the rice flour. I also used the same recipe for the sauce but added a few ingredients, I also put them into a sauce pan on Low heat. I added a little little splash of Grand Manier and then slowly stirred in 1% milk to get the sauce to a thinner consitency that I like. I mixed butter and brown sugar and melted it in the microwave then tossed the walnuts in and spread it all on a cookie sheet bake it on 400 for about 5 min. Yummy!!

I registered just to rate this recipe. Honestly this taste better then some restaurants I’ve had this dish at. I followed the recipe exactly and it was a big hit. The effort should be made to use mochiko because it has a different texture that corn starch or flour can not duplicate. My husband suggested that I use the egg white mochiko mixture to coat chicken and make orange chicken. Thanks for sharing I will diffidently be making this again.

I halved the honey because I thought the honey taste was too strong... but otherwise, this is great! The restaraunts here call it Coconut Chicken and I was having a heck of a time finding the recipe. Here it is!!

yum! i used cornstarch instead of the flour it called for and it worked just as well. instead of boiling the pecans in sugar water, try toasting them in a sauce pan with 2 tbsp of butter and then 2-3 tbsp of brown sugar.

This was very good!.. I made only two changes; putting the sugar over the walnuts in a pan without the water... Let the sugar melt and it begins to carmalize. Also, I didn't have rice flour so I used white flour and it worked fine! I dumped all the shrimp right into the batter, stirred them in and then plopped them out one at a time into the oil... Turned them over once. The rest of the dish I followed exactly to a T! It was sweet, and it would have been nice to have something spicy or different to serve with this. I served over a bed of shredded cabbage mix and along with steamed white rice. I will make this again!

This was pretty good. I love the recipe from the resturants and I didn't think this tasted as good but, it was still enjoyable. I actully did this with chicken because that is what I had on hand and I really like that. I also toasted the walnuts on the stove with butter and brown sugar. I will probably make this again but not regularly.

I love sweet, but this was even to sweet for me

Great recipe. The water sugar bath seems to make the nuts soggy. The restaurants use the candied walnuts and are more crispy which is important to the dish.

I have made this recipe many times and it is FANTASTIC, but what does everyone serve with it?

Even better than the restaurants! I thinned out the sauce by adding about a tbsp. of 1% milk and I only ended up using half the sauce. I didn't have mochiko flour, but I had tapioca starch, so I used that and the shrimp were light and crispy and soooo good! I too used the shortcut by getting Trader Joe's candied walnuts and they were just right. One last thing... this dish is really rich! The recipe says that it serves four, but I can't imagine eating 1/4 of this. I ate about eight shrimp (71/90 count) and was in heaven, but I knew to draw the line there!

Had this dish in PA at least 8 years ago and wasn't able to find it in the Midwest. Found and tried this recipe two days ago and it was awesome! My husband who doesn't like anything sweet (outside dessert) absolutely loved it. The honey & mayo sauce was incredible as well...Thanks!!!

Very easy and very good! I ran out of mochiko but flour worked just fine. I added more flour to get the right consistency. I will line the cointaner with shredded cabbage next time just as someone else suggested and just like the Chinese restaurants do it. Everyone loved it! I will definitely make it again. Thanks!!!!!!

I've been looking for this recipe for a while so I'm very glad to have found it. There is just one thing, the restaurants that I have been to that have it, it looks nothing like the photo in the main recipe. The pics in Joanna S. is EXACTLY what I'm looking for. How do I get it to not look like shrimp in a pile of mayo? Simply not add as much? Any suggestions?

Wonderful

This is a really good version. Not as good as the two resturaunts in town that serve this dish. One major difference to what I have tasted before is the sauce. I would like a creamier sauce. The resturaunt versions have a creamy white sauce. Same taste but different texture. please contact me if you have a recipe/idea for this sauce. Thanks