Reviewed: Jun. 6, 2008

I did not care for this recipe.

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FancyNancy

Cooking Level: Intermediate

Home Town: Chilliwack, British Columbia, Canada

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Reviewed: May 21, 2008

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!!

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blondjme

Cooking Level: Expert

Living In: Clearwater, Florida, USA

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Reviewed: May 21, 2008

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.

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mamadelogan

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Reviewed: May 11, 2008

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!!

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Breezy

Cooking Level: Intermediate

Home Town: Vassar, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Apr. 20, 2008

This is a very good, sweet side dish to your chinese meal!.. 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! I served over a bed of shredded cabbage mix and along with steamed white rice. I will make this again!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Apr. 14, 2008

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.

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BunnyGirl

Cooking Level: Expert

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Reviewed: Apr. 10, 2008

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

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preacher'swife

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Mar. 11, 2008

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.

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dyum

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Reviewed: Feb. 26, 2008

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

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Busch, like the beer

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

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!

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: Dec. 29, 2007

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!!!

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Julore

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Reviewed: Dec. 4, 2007

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!!!!!!

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Len

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Reviewed: Nov. 20, 2007

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?

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Cubozoa

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Everett, Washington, USA

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Reviewed: Nov. 9, 2007

Wonderful

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Pamela

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Reviewed: Nov. 4, 2007

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

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Timmaay!!

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Reviewed: Oct. 29, 2007

Loved this! It tasted just like the restaurants make! I used candied walnuts that I bought from Trader Joe's, instead of boiling the walnuts. I also would have liked more sauce. I served with rice and broccoli.

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msspalmeri

Living In: Ladera Ranch, California, USA

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Reviewed: Oct. 28, 2007

This is hands down the best thing I have ever done with shrimp! Maybe even better than PF Chang's version. I like my walnuts crispy, so I threw them in the hot oil for a moment (maybe 10-20 seconds) after boiling with sugar. Note that this will dirty the oil a bit, so if you are concerned with presentation you might want to use fresh oil for the shrimp. I used cornstarch instead of the rice flour, and mixed to an "Elmer's Glue" consistency. The batter was enough for a pound and a half of shrimp, but if you use that much you'll need to double the sauce. I never quite got the shrimp to a golden brown color, but I pulled the shrimp after six minutes and they were fine. The batter is bland, but it lets the sauce showcase itself. I added a teaspoon of lemon juice to the sauce for a bit of tang, and served with honeydew melon chunks. Will be making again!

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Alaskabetty

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

These turned out great! It is one of my favorite dishes at the Chinese restaurant we go to. Thank you...

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Angela

Cooking Level: Expert

Home Town: Mukilteo, Washington, USA

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Reviewed: Sep. 16, 2007

This turned out really well. I couldn't find the flour it was calling for so I made a substitution. Some here recommended regular flour and some corn starch. I used half of each (and a tablespoon of lemon juice). It turned out great this way. I didn't have any problems with the batter staying on the shrimp and it still turned out light and fluffy. I also put the sauce, shrimp and walnuts in a pan to warm it before serving. Husband said it was better than what we get at a restaurant!

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Jennifer

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 8, 2007

This recipe is great! I have had the restaurant version and this is just as good. I also used all-purpose flour because I did not have the flour called for in the recipe. Still very good and highly recommended!

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k. hust

Cooking Level: Beginning

Home Town: Garden Grove, California, USA

Living In: La Habra, California, USA

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Honey Walnut Shrimp

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