Recipe: Honey-walnut shrimp at Typhoon
(Glenn Koenig / Los Angeles Times)
Dear SOS: Could you please get us the recipe for the delicious, mouth-watering Honey Shrimp with Walnuts at Typhoon restaurant at Santa Monica Airport? It's to die for.
Dear Pat: Typhoon was happy to share the recipe. Despite the name, this shrimp dish doesn't actually contain any honey, but we loved the sweet sauce coating the crisp, fried shrimp and served with candied walnuts.
Honey-walnut shrimp at Typhoon
Total time: About 1 hour, plus cooling time for the walnuts
Note: Adapted from Typhoon
1 cup water
2 cups sugar
1/2 cup walnut halves
Canola oil for deep-frying
In a medium, heavy-bottom saucepan, bring the sugar and water to a boil. Add the walnuts, reduce the heat to a very gentle simmer and cook just until tender, about 15 to 20 minutes. Strain and cool the walnuts (discard the simple syrup). In a separate medium, heavy-bottom saucepan filled two-thirds full with oil and heated to 350 degrees, deep-fry the walnuts until the exterior turns golden-brown, about 1 to 3 minutes, watching that the syrup does not burn. Strain the nuts and drain on a rack.
1 tablespoon butter
1/4 cup mayonnaise
1/3 cup sugar
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.