Recipe: Chinese Honey Walnut Shrimp or Chicken

To answer your question, it IS mayonnaise! and the other secret ingredient is sweetened condensed milk.

What you call "Chinese white sauce" is most commonly used for Honey Walnut Shrimp, though the dish can be made with chicken as well. It's possible that the same mayonnaise-condensed milk mixture is what Chinese restaurants use to glaze dim sum.

This recipe comes from Hee Hing restaurant in Honolulu. If you find ready-glazed walnuts -- I think Diamond brand is selling them in supermarkets now -- you can substiute those for deep-frying your own.

Honey-Glazed Walnut Shrimp

2-3 ounces Honey Walnuts (recipe follows)
8 ounces medium shrimp, peeled and deveined
1 egg white
2 tablespoons cornstarch
2 cups vegetable oil
1 tablespoon mayonnaise
1/2 tablespoon condensed milk
1/2 tablespoon evaporated milk

Butterfly shrimp, coat with egg white and then cornstarch. Heat oil to 350 degrees and fry shrimp until crispy but not brown, about 2 minutes. Remove and drain.

Warm remaining ingredients on medium heat. Do not boil. Add shrimp and nuts. Serves 2.

Honey-Glazed Walnuts

10-1/3 cups water, divided use
3/4 pound shelled walnuts
4 tablespoons sugar
5 cups vegetable oil

Bring 5 cups water to a boil and add nuts. Boil 5 minutes, then remove and drain. Rinse nuts in cold running water and drain again. Repeat the process with another 5 cups of water.

Bring remaining 1/3 cup water to boil in a wok. Add sugar and boil 1 minute, stirring constantly. Add nuts and stir until nuts are coated and liquid has evaporated. Remove nuts and drain.

Wash and dry wok. Heat oil to 350 degrees. Fry nuts 4-5 minutes until golden brown. Remove, drain and cool on a baking sheet, separating them so they won't stick together. Makes 1 pound.