Caramelized Walnut Shrimp with Broccoli (核桃虾)

November 28, 2009 · Posted in Chinese food, Recipes, Thanksgiving 
Caramelized Walnut Shrimp with Broccoli

Caramelized Walnut Shrimp with Broccoli

This is my ABSOLUTE favorite signature Chinese dish at Chinese restaurants! In Cantonese it is translated to be “Hop Toh Ha” which means walnut shrimp and I always, always order this.  So for this Thanksgiving, instead of making Pan Fried Sticky Rice, I wanted to have a go at Walnut Shrimp and looked up a recipe to make it happen.

Honey Walnut Shrimp
via Rasa Malaysia


  • 1 lb shrimp
  • 1/2 cup Walnut halves
  • 3 tablespoons mayonnaise
  • 1/2 tablespoon honey
  • 1/2 tablespoon condensed milk
  • 1 teaspoon lemon juice
  • 1/2 cup corn starch (for coating the prawn)
  • Oil for frying

For the Walnuts:

  • 1/2 cup sugar
  • 1/2 cup water
  • A couple of dashes of white sesame


  1. Peel and deveined the shrimp/prawn. Pat dry with paper towels and and set aside.
  2. Rinse the walnut halves with water, drain and set aside.
  3. Heat up the water until it boils and add in the sugar.
  4. Keep stirring until it turns thick and golden color and then add the walnut.
  5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).   Sprinkle white sesame seeds on top.
  6. Heat the oil in a wok over high heat.
  7. Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
  8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
  9. Add shrimp and toss with the mayonnaise sauce.
  10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp.

Be sure to cook  up a a bunch of broccoli so that you can decorate the plate like it is done in the restaurants!

I am so proud of this dish that I made with my parents!  My mother deveined and removed the shrimp’s shell and my father butterflied the shrimp.  I have never made shrimp before, but you have no idea how easy it is to make this delicious recipe.  I’m not a fan of my shrimp being drenched in the sweet sauce, so this worked out perfectly for me.  I did forget to dip the shrimp into the egg white wash, but I will definitely do that next time.  At least it still turned out great!  My relatives were definitely impressed!

Walnut Shrimp w/Broccoli

Walnut Shrimp w/Broccoli

Until next time,

<3 FCG

Author: finechinagirl


4 Responses to “Caramelized Walnut Shrimp with Broccoli (核桃虾)”

  1. Sally on November 28th, 2009 8:03 pm

    *drools…This looks like it came from a restaurant. Are you sure you didn’t secretly order it from a Canto restaurant and claimed it was made by you?

    I think you’re taking your cooking skills to the next level and it’s totally wonderful. I can’t wait when you’re going to have a dinner party at your home where you do all the cooking for your friends, namely me. =)

  2. Dana on January 19th, 2010 1:51 pm

    Do you know if there is a Mandarin name for this dish? I’ve been trying to find one but didn’t see anything. Was trying to order this from a Chinese place in NYC yesterday and didn’t get what I was looking for. Definitely seems like an easy thing to make at home though!

  3. finechinaguy on January 20th, 2010 11:43 am

    The pinyin is hé táo há, you can always write down the Characters to show them!

  4. Jack on January 9th, 2011 5:48 pm


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