Cantonese Walnut Shrimp (He Tao Xia) — Honey Walnut Glaze
Hong Kong
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Hong Kong origin; popularised in Chinese-American restaurants
II
Description
He tao xia (核桃虾) originated in Hong Kong in the 1980s and became the signature dish of Chinese-American restaurant culture. Prawns are velveted and deep-fried, then tossed in a creamy sweet mayonnaise sauce, served alongside honey-candied walnuts. The dish bridges Cantonese technique (velveting, deep-frying) with Western mayo. Its simplicity belies the precision required.
III
The Thread
—Tempura prawn — Japanese high-heat oil tradition
—Bang bang shrimp — American-Asian creamy sauce prawns
—Thai prawn with sweet chili — East-West fusion prawn concept
IV
Flavour Context
Sweet, creamy, nutty; prawn sweetness enhanced by velveting; candied walnut provides caramel crunch; a rich, indulgent dish
Pillars V — VII
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