Reviewed: Feb. 21, 2009

I used chicken and shrimp. Too much batter; could make with 3 eggs, maybe two. Needed more sauce. Made own condensed milk using milk, sugar and butter. Everyone loved it.

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karina

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

The recipe for the shrimp is good but time consuming to fry up if you don't have a deep fryer. We use the sauce on braised jumbo scallops and it was just like a asian seafood place we love!

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dmac

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Reviewed: Feb. 2, 2009

Easy and sooooooo good - perfect over veggie fried rice!!!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jan. 24, 2009

I'd give this 10 stars if I could. It was so yummy and much cheaper to make at home than buy at the restraunt. Even my kids loved it and they won't eat shrimp normally.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Jan. 19, 2009

This was part of an early Chinese New Year get-together. Scoured other on-line recipes and consulted with friends and family (Chinese). Way too sweet as written. Purchased Japanese mayonnaise (brand name 'Kewpie' on west coast) which is sweeter and creamier than western mayo. Squeeze of lemon and a little more than 1/4 c. of sweetened condensed milk. No honey. Used already made walnuts (Trader Joes). 2 lbs. large shrimp also from Trader Joes. Mounded atop lots of crunchy cabbage. Guests raved. Thanks for the inspiration! ps - my Chinese friend said most restaurants use Miracle Whip as base for this dish (and not mayo)!

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Cook from LA

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Reviewed: Jan. 18, 2009

The batter was a little chewy, but these were great! I might try to adjust the batter next time so it's a little lighter.

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thelastrabbit

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 16, 2009

Oh Yum, this is so good. I used reg. flour and I used the butter and brown sugar for the walnuts someone else suggested. Excellent. My family loved it and it didn't take as long to prepare as I thought. Served with Brown Rice. NOT low calorie but worth it.

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clmitchell

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Reviewed: Jan. 10, 2009

Absolutely excellent!

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sandycooky

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Living In: Shingletown, California, USA

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Reviewed: Jan. 8, 2009

This is AMAZING. I don't normally cook things that take this long, but it was SO worth it! Thank you!

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Rose

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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Reviewed: Jan. 6, 2009

I've made honey walnut shrimp 4 times now, using two different recipes. I like this sauce recipe best and I'm VERY happy to be turned onto the mochiko, it has made all the difference! My fav. restaurant recipe has shrimp with the faintest coating, which I was finally able to duplicate by simply dusting/dredging the shrimp in nothing but the mochiko (no egg whites). I've tried cornstarch = tasted like cornstarch..... flour/cornstarch + beaten egg whites= WAY heavy breading, not like my rest. fav. ALSO, the mochiko by iteself will make it look like the pic., and the recipe takes like 2 minutes to make without the egg whites! I use the candied walnuts from the produce section, so much easier. And I add about 4 tbsp milk to a doubled sauce recipe to stretch and keep the sauce from being so gooey. DON'T forget the cabbage, it is amazing with the sauce!

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Dec. 30, 2008

FREAKIN'AWESOME!!! Honey Walnut Shrimp has got to be one of my all-time favorite Chinese dishes. I used to go to the Chinese joint up the street to feast on this delectable crustacean every week to satisfy my constant craving for it. But, as time went on it just got too expensive! It's cost about $13 for about 6 shrimp!!! It almost brought a tear to my eye after taking my first bite when I was done preparing this recipe. First of all, it's SO EASY!!! Second of all, it cost nothing to prepare at home. And third, it taste just as good if not better than the restaurant up the street. The only thing I'd do different is prepare the walnuts differently by making them more candy like. Other than that...6 STARS! THANK YOU!!!!!!!!!

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Frankie

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Kirkland, Washington, USA

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Reviewed: Dec. 22, 2008

This really is a good if not better than restaurant dishes. After reading many reviews and following the recipe, it is better to toss the walnuts in a pan with a bit of butter and brown sugar as oppose to actually boiling it in water. This makes the walnut crunchy and more appealing.

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dorthinator

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Reviewed: Nov. 23, 2008

WOW!!! Scrumptious! This will be a new favorite in our home. I've never made anything like this, but it was really easy and quick. I did use cornstarch instead of the mochiko as others had suggested and mixed it to the consistency of school glue. You really have to try this!

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EatFoodNow

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Reviewed: Nov. 21, 2008

Sorry, but I didn`t like this recipe at all. It was a waste of large shrimp for me. Egg whites and rice flour don`t make a good batter. The sauce was way too sweet.

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amanecer

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

I was looking for something like PF Chang's dreamy dish, but this wasn't even close. I don't think P F Chang batters and fries their shrimp, to start with, and the sauce is very light. The melon balls add a nice sweetness and the walnuts crunchiness. My family said this was good, and they would like to make it again, but it fell far short of PF Chang's recipe, in my book.

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reallybadcook

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Reviewed: Nov. 5, 2008

I hate hate hate to do this because I've been wanting to try this recipe for a long time; It didn't work out for me. I guess I need to adjust my batter--The egg was too eggy for me and maybe I'll try Mochiko this time because I didn't have any and I just used corn starch. The sauce wasn't as good as I hoped as well. Sorry to be a ball buster, but I probably won't be doing this one again. And I LOVE Honey Walnut Shrimp =/

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Raachie

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Reviewed: Nov. 5, 2008

Great recipe! I had honey walnut shrimp at an oriental buffet a long time ago and loved it since, it was the sole reason of my repeat visits there. Now I can make it on my own. I'm not a fan of walnuts in my food so I skipped them. I also made this recipe with cornstarch and it still turned out increddibly well!

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Paul

Cooking Level: Beginning

Home Town: Sibiu, Sibiu, Romania

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Reviewed: Oct. 27, 2008

This recipe was very easy and it did taste just like the resteraunts. I used corn starch as well instead of the rice flour and it turned out just perfect. Very simple to make too...Do make more sauce though wasnt enough what the recipe called for i like my shrimp swimming in the sauce serve over white rice..deeeeelish!!!! THANK YOU for this recipe!!!!

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Ali

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Reviewed: Oct. 23, 2008

Tastes EXACTLY like in the restaurant, this is my inlaws favourite dish and I cannot wait to make it for them! Sooooo good!

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Oct. 21, 2008

I thought this was excellent. Glutenous rice flour is hard to find. I used 1/2 soy flour and 1/2 reg flour and it was fine. I didn't think it looked like enough of the honey sauce so I doubled it. This was a very tasty dish. I will definately make it again!

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kimann

Cooking Level: Intermediate

Home Town: Sylvan Beach, New York, USA

Living In: Pawling, New York, USA

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