Honey Walnut Shrimp and Calamari

October  4, 2022
0 Ratings
  • Serves 4
Author Notes

Growing up, our family had a weekly dinner in Chinatown and this dish was always requested. When we moved out of NYC to a city without a Chinatown (gasp!) for college, we quickly learned how to prepare it on our own. This is our version with a little twist by adding some calamari. When we are feeling a little overindulged, we sometimes opt to saute the seafood instead. We like to serve it the traditional way with steamed broccoli and white rice. —Double Helping

What You'll Need
  • Shrimp and Calamari
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound squid, bodies and tentacles
  • 2/3 cup mochiko flour or cornstarch
  • 4 egg whites
  • vegetable oil, for frying
  • steamed broccoli, for serving
  • Candied Walnuts and Honey Sauce
  • 1 cup walnuts
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup mayonaisse
  • 2 tablespoons honey
  • 1 tablespoon sweetened condensed milk
  1. Heat water and sugar in small saucepan. Bring to boil. Add walnuts and boil for 2 minutes. Then drain and place walnuts on parchment paper to dry.
  2. Heat 2-3 inches of vegetable oil in pot to a temperature of 350 degrees Fahrenheit.
  3. Whip egg whites in medium bowl until foamy. Stir in the mochiko or cornstarch to make a paste.
  4. Slice bodies of squid into 1/4 inch slices. Dip shrimp and squid into egg-flour batter. Working in batches, drop seafood carefully into hot oil and fry until crisp and golden, about 4-5 minutes. Remove from oil to drain on paper towels. Sprinkle with salt.
  5. Combine mayonnaise, honey, and condensed milk in large mixing bowl. Add fried squid and shrimp. Toss to coat with sauce.
  6. Serve seafood on plate with steamed broccoli. Top with candied walnuts.

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1 Review

Double H. May 12, 2014
The recipe actually calls for more of the honey sauce than needed. Add the amount to your liking! I usually use only about half the sauce.