Honey-Walnut Shrimp, Toasted Nuts, Honeycomb Candy, Crispy Shrimp Shells, Walnut Mayonnaise, and Honey Buttermilk

Adapted by StarChefs.com
March 2015
Yield: 1 serving


Walnut Oil
(Yield: 1½ liters)
6 cups shelled walnuts
1 liter canola oil
Walnut Mayonnaise
One 64°C egg
150 milliliters rice wine vinegar
80 grams honey
20 grams salt
Honeycomb Candy
canola oil
300 grams sugar
125 grams water
45 grams honey
110 grams corn syrup
3 tablespoons baking soda, sifted
Silica gel
Toasted Walnuts
(Yield: 1 kilogram)
1 kilogram shelled walnuts
7 shrimp, peeled and deveined, shells reserved
Crispy Shrimp Shells
canola oil
Honey-Buttermilk Sauce
(Yield: 1.13 kilograms)
1 kilogram buttermilk
125 grams honey
5 grams salt
To Assemble and Serve
20 grams butter
1 large leaf romaine lettuce, cut into 2-inch squares around the rib
garlic chives, sliced on the bias into 1-inch lengths


For the Walnut Oil

Heat oven to 200˚C. Toast walnuts 10 minutes. Transfer to a blender with canola oil. Blend on high for a few minutes, until completely smooth.

For the Walnut Mayonnaise

In a food processor, combine all ingredients and blend. In a slow, steady stream, add 1 liter Walnut Oil. When emulsified, transfer Walnut Mayonnaise to a container and refrigerate.

For the Honeycomb Candy

Line a sheet tray with oiled parchment paper. In a large saucepan over high heat, combine sugar, water, honey, and corn syrup. Cook to 148˚C. Sprinkle in baking soda and stir, carefully, to combine. (Mixture will expand rapidly.) Immediately pour mixture onto the sheet tray and cool. When cool, break into small pieces and store in an airtight container with at least two packets of silica gel.

For the Toasted Walnuts:

Heat oven to 200˚C. Spread walnuts on a sheet tray in a single layer and toast in oven for 10 minutes. Allow to cool completely. In a food processor, pulse until the walnuts are the texture of gravel. Store in an airtight container.

For the Shrimp

Heat combination oven to 60C. Arrange shrimp in a shallow quarter hotel pan and season lightly with salt. Cook in oven at full steam for 5 minutes. Cool, cover, and refrigerate.

For the Crispy Shrimp Shells:

Heat oil in deep fryer to 176°C. Toss reserved shrimp shells in cornstarch, shaking off excess. Fry shells until completely dehydrated, when they stop bubbling. Toss with salt immediately after removing from fryer; cool.

For the Honey-Buttermilk Sauce

In a mixing bowl, whisk together all ingredients until combined.

To Assemble and Serve

In a pan over medium-low heat, melt butter, add Shrimp and gently warm through. Transfer Shrimp to a mixing bowl and add 50 grams Walnut Mayonnaise and 50 grams Toasted Walnuts; mix thoroughly. In a shallow serving bowl, arrange dressed Shrimp in a neat line. Arrange romaine squares, spacing them evenly along the line and perpendicular to the plate so they stick up. Arrange 4 pieces Crispy Shrimp Shells in the same fashion. Scatter 6 to 8 marble-sized pieces of Honeycomb Candy followed by garlic chives along the top of the Shrimp. With an immersion blender, froth Honey-Buttermilk Sauce and pour 4 tablespoons evenly onto both sides of Shrimp, making sure to get equal parts liquid and froth.