Reviewed: Apr. 8, 2007

I've made this recipe twice now, and the only thing I changed the second time around was using less of the mochiko and more water to make the breading. It made the shrimp easier to coat when the mixture was a little less pasty and a little more soupy. This is such a good recipe, we love it! Thank you!

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jess2334

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Reviewed: Apr. 6, 2007

Absolutely yummy! This is my favorite dish at a local restaurant and it tastes just about the same. I will use less mayo and more milk next time, also will heat shrimp with sauce for a warm meal. My neighbors LOVED this. (My hubby hates shrimp) I will make it for a girls night for sure! Thanks Celia for the awesome dish!

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jleekey

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Reviewed: Mar. 6, 2007

this was wonderful! my boyfriend was so excited to come home to this meal. I used the candied walnuts you can buy in the snack section of the grocery store instead of making my own.we doubled the sauce recipe, and its really good over rice too! (i also made the Local Kine Wontons from this site, which were excellent!)

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jennyblue

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

Living In: Bordentown, New Jersey, USA

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Reviewed: Mar. 5, 2007

I made this for my family and they LOVED it. Tastes better than our local Chinese restaurant. I followed the recipe exactly as stated the first time and my husband couldn't get enough of it. The 2nd time around, I used less mayo.

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MadisonsMommy

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Reviewed: Feb. 22, 2007

At first, I wasn't sure about the sauce mixture but it came out surprisingly good. Served with steamed rice.

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Marilen L.

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Reviewed: Feb. 21, 2007

I used cornstarch instead of the mochiko...a little more than 2/3 cup to make it pasty and doubled the recipe for the sauce. My husband said it was really good and my daughter asked me to make more sauce next time. Tasted just like a dish I usually get at my favorite chinese restaurant.

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annette

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Malvern, Arkansas, USA

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Reviewed: Feb. 4, 2007

I didn't try this myself, as I am not a seafood person, but my Dad tried it and said it was delicious. Will make again for him!

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Juliet

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Reviewed: Jan. 28, 2007

A very good, easy recipe. I'm not a great cook by any means, but I managed to pull it together and thought the results were excellent. Only problem I ran into was with making the batter. Using 4 egg whites with the mochiko flour yielded a dough-like consistency, so I added 1 more egg white. The other reviewers didn't seem impressed by the candied walnuts, so I skipped that all together and just made the honey shrimp.

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Kim

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Reviewed: Jan. 27, 2007

I used regular flour and meringue powder/water equivalent instead of the listed ingredients. I liked the fact that the shrimp coating did not get soggy after the sauce was added. I also doubled the sauce recipe to make sure there was enough. I deep fried the walnuts for about 3 mins in addition to the boiling in sugar to make them crispy. The first thing my picky husband said was "This is heaven, it tastes exactly like the restaurant!" This one's a keeper. Thanks so much.

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Jan. 23, 2007

Maybe I expected too much from this recipe.... I got so excited when I came upon this one because I had been looking for such a recipe for the longest time, and was never able to find one, but although taste was good, it was not quite the same as the ones we had before. Thank you though for posting.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jan. 21, 2007

My grandparent are crazy about this recipe. I did not batter the shrimp and I candied the walnuts with butter and brown sugar. I personally don't care for this recipe because the mixture of sweet and shrimp are not my thing but my grandparent request it again and again.

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VBALL2TX

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Reviewed: Dec. 17, 2006

Love it!! I added way less mayo and more condensed milk...Thanks for the recipe!

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jsiever

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 29, 2006

This recipe was great! I just added some broccoli and green beans to the recipe and it made it absolutely delicious (not that it wasn't already).

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Kate K.

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Reviewed: Nov. 27, 2006

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.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 12, 2006

This is truly a restaurant quality recipe! The glut. rice flour makes the world of difference and the shrimp even crisp up perfectly in the toaster oven for leftover. I toss the shrimp in the sauce over a low heat so the whole dish was heated through and the sauce thinned a bit. SO good!

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HAILBUZZY

Cooking Level: Expert

Home Town: Taiping, Perak, Malaysia

Living In: Austin, Texas, USA

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Reviewed: Oct. 30, 2006

too much mayo, and i really love mayo. but it just made it unappetizing. and i added a good amount of cayenne for some kick, since it was simply too boring without it. i've never ordered this in a restaurant, and i can see where another recipe for the same dish would be good, but this one just doesn't strike me as the one.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 25, 2006

Overall, the recipe was just what I was looking for. We enjoy honey walnut shrimp at the Chinese restaurants so I thought I would try to make it at home. The walnuts did not turn out crunchy as I had expected but it wasn't a huge letdown as the walnuts are not the highlight of this dish. The sauce was really good - identical to what you get in the restaurant. The advantage of making it at home is that you can vary how much sauce you want to use on the shrimp -- I know that sometimes the restaurants pile it on! As for the shrimp batter - I took an easy shortcut by using prepackaged tempura batter - the end result was a light crispy batter that was perfect for this dish.

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ak808

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

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Reviewed: Oct. 14, 2006

This dish wasn't as crispy as I had hoped, and the honey sauce also didn't have same restaurant flavor that I'd hoped for. It might cook up better for people who are experienced in making this dish, but it definately didn't come out as well as I had anticipated.

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Jeji

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Reviewed: Oct. 6, 2006

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.

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