🍤 Honey Walnut Shrimp (蜜汁合桃虾) - Preserving my dad's recipe!

Watch Daddy Lau teach us how to make Honey Walnut Shrimp, a favorite among Chinese banquets + takeouts here in the US!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3JLajW8
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/honey...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
/ madewithlau
/ madewithlau
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🔗 LINKS MENTIONED 🔗
Sweetened Condensed Milk: amzn.to/3uJdR0u
Our General Tso's Chicken recipe: • 🇨🇳🇺🇸 My dad's General ...
On Wok Hei: • 😍 How to Make Chow Fu...
Instant Read Thermometers we recommend:
- amzn.to/2ODdQvc
- amzn.to/3bwaeEj
Seafood Watch: www.seafoodwatch.org/recommen...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Light Soy Sauce: geni.us/h5GrZ
- Dark Soy Sauce: geni.us/VIgg0
- Rice Cooking Wine: geni.us/ZHJK
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Premium Oyster Sauce: geni.us/BplS8
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
- Chinese Sausage / Lap Cheung: geni.us/kdKvxv1
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- geni.us/C9ABB
🎥 MY CAMERA GEAR! 🎥
- My Workhorse Camera: geni.us/DAeHJ
- My Lens for Wide Shots: geni.us/cLfu64x
- My Lens for Detail Shots: geni.us/9aDaf5
- My Macro Lens: geni.us/bzn6Vy
- My Main Light: geni.us/ZK5XVe
- My Light Softbox: geni.us/PmOs8FK
- My Camera Slider: geni.us/BUd8
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Intro
00:53 - Origins of Honey Walnut Shrimp
02:20 - Prepare shrimp
03:18 - Prepare sauce
03:49 - Prepare batter
04:23 - No honey? Make sugar syrup!
05:12 - Heat oil
05:28 - How restaurants make candied walnuts
06:00 - Fry walnuts #1
06:34 - A quick primer on oil & smoke points
07:41 - Mix walnuts & honey, fry #2
08:23 - Watch this before frying shrimp!
08:58 - Mix shrimp & batter, test oil heat
09:46 - Fry shrimp #1
10:17 - Fry shrimp #2
10:36 - Plate & mix with sauce, walnuts
11:06 - Meal Time!
12:04 - First memory of this dish?
12:36 - How to pick shrimp?
12:49 - Substitutes for shrimp, walnuts, mayo
13:46 - Selecting honey, sugar syrup
14:56 - What’s the key to the perfect sauce?
15:16 - Was this popular in China?
15:58 - Symbolism of walnuts and shrimp?
16:42 - How to maintain crispiness?
17:33 - How to perfect frying shrimp?
18:03 - My parents talk about their wedding banquet!
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Special thanks to Adam W, Jon & Cheryl, Felicia C for giving us insight on HK history!
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Overhead Camera Rig built by P.Oak - / p.oak.co
Chinese Subtitles by Wynee Pan - / gotchacafenyc

[@MadeWithLau]

Enjoying our content? Join the Canto Cooking Club - bit.ly/3JKcqJS Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/honey-walnut-shrimp What'd you think of Daddy Lau's recipe?

[@marig9236]

i love this channel. QQ I bought a bag of frozen Seafood mix. When I have used it in stews, it tasted weird. Should I have par boiled it first? Should I have soaked it in water/ vinegar mix?

[@tonkatruck6722]

This is a favorite, can't wait to try this recipe!😋

[@cam35mm]

It is a common mistake about frying with Olive oil, yes it does have a lower smoke point, but is highly stable and doesn't break down. Peanut oil will break down before Olive oil. Cheers. I'm definitely going to try your father's recipe but going to use olive oil. :)

[@emeralake]

Your show is getting better and better! It's a most unique show unlike any other cooking shows out there! Please continue your great work and I love listening to Daddy Lau talk in Cantonese!!

[@andreasz7986]

Tell ur dad to acknowledge and look at the woman at the left a little when he answers questions....he ALWAYS looks at u only...never at her

[@karolinaciucias664]

Now this is a great use of youtube! I'm sitting here, a Polish girl living in Ireland, wanting to learn authentic Chinese recipes and a have a seasoned chef teaching me. Thank you! This is gold!

[@arianewinter4266]

yeah, it is totaly great ^^ I learned so much about other cultures and cuisines over youtube and with how many food intolerances I have, I would have probably starved if I had not had this well of information at my disposal! My parents cook 6 day out of 7 one of 4 meals, all year, every year but there is so much more to discover so it is a shame to limit oneself like this ^^ Even if I can not eat a lot of the stuff I see, it is still increadably interessting and still teaches new technics and how things go togeather well ^^

[@matthewreinoehl8557]

Chiense American * not authentic but defiantly adds to the layers lol

[@BgnrMdl1]

@@matthewreinoehl8557 Milk Oil Shrimp is from Hong Kong or Canton and is a standard banquet dish there thewoksoflife.com/walnut-shrimp/. While it may be Canto-Western it’s been around at least a half century now.

[@osirisgem]

I love everything about what you said, and I echo that sentiment. At it's best this is what the internet is.. at it's worst it's unfortunately the comment section of any video. I'm very glad we can both be the exception. Enjoy.

[@unknownuser31792]

God these people are amazing.

[@cinnnndy7496]

I just tried this last night for a friendsgiving; it was such a hit! The shrimp was so juicy and the double fry really made them so crunchy. Since I’m a beginner, I ran into some troubleshooting haha: first, i didn’t realize before putting the batter on the shrimp, that water accumulates at the bottom of the bowl while they are defrosting. I realized that that’s why Mr. Lau scooped the shrimp into the batter, not the other way around. The batter was too runny and fell off on the first fry. How I fixed it was just continuing to fry the shrimp on the first time around, then adding more flour to the leftover runny batter! I redipped the shrimp for the second fry, and it totally worked!! Second, after checking 4 local stores including Sprouts, Costco, Trader Joes, and Ralphs, I couldn’t find ethically sourced shrimp :( Hopefully in the future I’ll have a better budget and check maybe a local fish market instead. Third, I totally burnt the walnuts on the first time around. That heat really has to be lowwwww and you have to take them out sooner than you think! Overall I was so happy to make this for my friends. If a beginner like me can do it, so can you!! Thank you for this recipe :)

[@cxslug]

You have an incredible channel preserving Cantonese food and language. So refreshing to hear a person from my dad’s generation on KZbin. Thanks. I am an ABC born in SF.

[@currymonster12345]

I am chinese and grew up eating lots of wonderful cantonese food but was never taught how to cook it despite being in my 60s now! Your father is such a gem. He provides tips and explain how the recipe should be cooked. I am so appreciative of him and that he is determined his skills are passed on to many. So glad I found your channel!!

[@celianeher7637]

I happy to haved seen this comment because I am Jamaican that grew up surrounded by neighbours of all nationalty and I now live in Germany and have friends that are Chinese, whose parents are in the restaurant business but can't cook , you're not the only one . When others meet them they are disappointed that they can't cook and are not the conceived as typical Chinese, just like they are disappointed that I am not typical Jamaican. But it's never to late to learn.

[@amyyip8024]

Your Dad is a very knowledgeable and patient man! My Dad was a chef but he died before I learnt how to cook. I couldn’t imagine asking him all these questions as his temperament was not up to it. So sweet to see the interaction between your family.

[@ThunderTaco206]

Dude, your dad is a legit national treasure. This is my wife's all time favorite take-out dish, and I cannot wait to make it for her!

[@kathypear2540]

It’s been two months. Have you made this for her? 😅😂

[@geraldfjord2383]

How did it go!

[@ThunderTaco206]

@@kathypear2540 I have, and it was awesome!

[@berniecelee5062]

thundertaco - I am watching now in March 2024 …. You’re a very good hubby . These many steps … my guy is saying give me the phone, I will make reservation at Chinese restaurant and we order this amongst other dishes 😆😆😆 My guy is missing the point …. I want you to cook it for me ….labour of love . Don’t speak it …demonstrating it with such love is what I am looking for. So your wife is fortunate . Keep loving her this way .

[@ThunderTaco206]

@@berniecelee5062 I love cooking, and I love cooking for her. I actually have a good carbon steel wok and a high BTU camp stove so I can cook proper stir-fry too, lol, but I like to cook all kinds of things. Getting to see how much my wife enjoys my cooking is like the icing on the cake.

[@kcmcevoy]

One of the most purest concepts for a YT channel I have come across. Being of Asian descent also, I completely love the way you invite us to eat with you and see you all ineract around the dinner table. Food and family meal time is so important in SE Asian culture! Bravo guys, I wish great things for you all. :)

[@malafunkshun8086]

Definitely! Right up there with John Townsend’s “Eighteenth Century” cooking and culture channel! 😊🤙🏼👏🏼

[@susieangelo6410]

Hong Doy is getting more adorable by the week and he'll be walking soon. Thanks Daddy Lau for your dedication for your love of cooking and teaching.

[@MadeWithLau]

He's so determined to stand and start moving. Can't wait to see him start walking 🥰 Thanks so your support of another recipe Susie!

[@rollynewong286]

There are many videos on Chinese cooking but what I like is that your father is very detailed abt the ingredients, the temperature & the amount of time needed for each step. What I love most is the close family environment that puts family & love at the forefront. Thank you to the lovely Lau family.

[@1006pety]

Oh my god I have been searching for this batter my whole life. Everywhere on youtube everyone does corn starch+egg and end up with soft mushy batter. This is the real deal. It was crunchy and tasted exactly like in legit restaurants 🥰🥰🥰🥰🥰🥰🥰

[@Anniemto09]

I really appreciate how thoughtful he is to convert restaurant techniques to accommodate home chefs 💕

[@catherinenguyen2032]

My mom tried this recipe yesterday and it was SO good. One of my favorite banquet foods, and it tasted like the restaurant version. Thank you to Daddy Lau and family for sharing this beautiful recipe with us!

[@anacoeur1282]

I love the sweet little bonding moments between Randy and Daddy Lau. Warms my heart 💖☺️

[@RubberToe761]

I love watching your father cook. His passion for cooking is in no way overshadowed by his genuine, pleasant demeanor. You have a beautiful family and I'm jealous that you got to grow up eating his dishes 😁

[@georgeshibley9529]

Tonight I had the pleasure of creating this dish for my family and the shrimp were absolutely amazing! The sauce is a decadent way to enjoy shrimp. Do not skimp out on any instructions with the walnuts because they are wonderful too! This is a recipe that I will continue to use and be grateful for.

[@cecilianovosel6720]

Hope you realize how much you are helping people learn to cook Chinese food. With the pandemic we can cook food ourselves. I've already cooked some of your recipes and they taste original Chinese cooking. Thank you so much to you and your Dad.

[@lgift4651]

At this point, I just call your father “Dad!” I literally just said out loud, “Let’s see what Dad is cooking today!” He is a treasure. What amazing knowledge we learn from your videos 🙏 thank you

[@chrishoon1844]

Your dad recipe is now preserved sir, honestly your channel is criminally underrated, would love to see a recipe for the braised beef with daikon (ngao larm) whenever daddy lau feel like it :)

[@Ginasgusa]

Love your Mom. Such good parents you got. Great family!

[@georgef5187]

I used to work in Chinese restaurants in NYC almost 40 years ago when I was in college. I was not a cook but I have seem enough cooking. I am really glad to see your dad's cooking so my kids can learn from it. He's got skills and much common sense. I remember this beef dish I loved, 法式牛仔粒 "steak in cubes French style". Maybe you can ask your dad to show us that :-) Keep up the good work.

[@vinniethegooch7830]

Please do this

[@mochithered-headedcorgi3406]

Grateful for these canton dishes. Your dad is so precious and I deeply appreciate him teaching us so many delicious dishes in my native language.

[@jamalyeezy7881]

Wait, not only did he teach us the recipe, he also dumbed it down for us newbie chefs!!! Respect +1000.

[@joycesampaga9045]

Thank your Dad from me on how a true Chef shares his knowledge and passion on cooking 😘😘😘

[@joeykatigbak807]

Great format! And a great way to preserve your father's legacy. He will truly be remembered long after for what you are doing here. Thanks for sharing! More power to your channel!

[@nicholaskXIII]

Your dad is awesome, bro. Learn all you can! Thanks for sharing!

[@MadeWithLau]

Thanks so much for the love Nick. Absolutely, I'm so grateful we live so close and are able to do this together. Hope to be able to learn a fraction of all he knows 🙇🏻‍♂️

[@serenabussell8489]

Just love watching your father cook anything! And thanks for translations! I had this dish in my first fancy Chinese restaurant. I wish I had known how to make this during my job on a shrimp boat while I was a young woman.

[@pkchu2002]

ABC. Grew up in San Francisco. Followed the Asian kid track. Went to Lowell High. UC. Healthcare. Now I’m in New York City with my career... watching your videos gives me a sense great sense of gratitude for my father’s cooking (he was the family cook)... but really my upbringing. Your videos are informative but also so wonderfully produced. Looking forward to more!

[@SergeantCuddles]

As a second generation immigrant and foodie, I use these videos to practice my Cantonese :D Walnut shrimp has always been my favorite at family banquets

[@osirisgem]

I could just kiss him for his method for making simple syrup, as a former upscale bartender I would have killed for this 10 years ago. I imagine it's very satisfying to have something so indicative of personal family legacy by making something like this, I can't help but feel the best kind of envious. Thank you for the video.

[@pam_jackson]

Aside from the recipes, the thing I enjoy most is the beautiful All-American family setting for a meal together. It doesn't get any better than that.

[@saamenerve1869]

The editing is getting better every time!

[@MadeWithLau]

Oh wow thanks so much Sam. Means so much to hear that!

[@robertrishworth6379]

This channel is the best for connecting the east with the west through food how awesome

[@Armymum13]

Would love to see pictures & more about your parent's wedding!!!! Their memories were so sweet!!!!

[@MadeWithLau]

Aww love that you would love to see that. I was actually thinking it would be nice to do a video later interviewing them about their meeting, wedding and moving to America ❤️

[@Armymum13]

@@MadeWithLau That would be great!!!! I can't wait!!!

[@TheGoreFist]

Thank you so much for making these videos. Your father has an incredible amount of knowledge about cooking and we're all very lucky you are sharing his wisdom with all the world.

[@chodeyboi4754]

Think I found my new favorite cooking channel/website. Very cooking noob friendly lol. Especially being able to adjust the recipes by # of servings you wanna make.

[@iamsedine9219]

I don't know why KZbin suggested this video, but this is probably the most informative yet easy recipe video I've ever watched.

[@justsomedude7042]

I honor your father, I will cherish this... thank you greatly for sharing.

[@muffintoo1]

I do remember having walnut with shrimps as a child at banquets in HK There are 2 versions though, 1 is just stirred fried with celery and the other is like the one Daddy Lau made. You are so lucky to have an excellent cook as dad and not weigh a hundred kilo. Also I like the fact you included the additional info on oil and sustainable seafood, oh and condensed milk (I was fed condensed milk as a baby). Thank you and please give daddy Lau my thumb's up.

[@venusessentials]

I absolutely really love the way you put this together. Seriously educational. Very well done. thank you for including his voice and style of preparation directly.

[@simplymoonchild3908]

Wait a minute....I’d subscribed to this channel a year ago, noticed that not only have I’ve not been receiving notifications lately but I am unsubscribed😮. I’ve never unsubscribed. Anyways, I am a subscriber.....again. Love this man, his gifted talent and his shared wisdom 🙏🏽✨🦋

[@heiseisoul]

I love how thorough, detailed, and educational your videos are! Your production value is insane too. Love this channel!!

[@benzuckerman]

Such a lovely family. You are very lucky to be able to share this with your parents. And I congratulate you on looking for ways to be together.

[@JessicaWilliams-pl1yn]

I’m new to this channel but I really like it so far! I love getting to learn about the different Chinese dishes, the Chinese vocabulary and also the family gathering together at the end. These videos are beautifully made!

[@johcha]

So excited. This is my wife’s favorite dish. I made the chow mein dish from a few weeks ago for my son and it came out perfect. Thanks for the tip about steaming the noodles that was key!

[@MadeWithLau]

Yay! So happy to hear the fam enjoyed the chow mein dish. We hope your wife loves this one once you have time to make! ❤️

[@cookingwithmamaas9031]

You dad is such an inspiration person, I could tell that he cooking with love. Yesterday, I made a honey walnuts shrimp from his recipe and share it on my KZbin. Thank you so much papa for sharing the best recipe I ever found on KZbin, you reminds so much about my dad❤

[@user-we8dn5ub9z]

I remember going to the US and being so confused at this dish because I'm Chinese-Australian and here our honey prawn dish is literally prawns (shrimp) fried and then covered in honey sauce. No walnuts, no mayo, no condensed milk. It honestly fascinated me because the walnuts and creaminess almost make it taste like a dessert

[@robinlillian9471]

A lot of food in American Chinese restaurants is VERY sweet. Really a lot of them should be desserts. It's to please American tastes.

[@nicki3549]

@@robinlillian9471 if you watched the video he said that the older generation of Chinese remember eating it the the 60’s, 70’s, and 80’s. Meaning they brought the dish from their native land here and we fell in love with it. I’m not sure why that a bad thing.

[@FofannaJo]

I don’t know how this channel found me, but I’m in love. Your family is wonderful. These videos are wonderful. So much love to you and yours 💜

[@shoujiangjin2]

Wow, amazing. It is great to see the teamwork from two generations - experiences (easy and smart to make), knowledge, restaurant techniques, presentation techniques with thoughtful and detail instructions etc. Well mixed. Your Dad's legacy will be passed down forever. It is also so touchy to watch your lovely family members work closely to make these videos. Thank you to the lovely Lau family.

[@agnstilegalimm4evr]

This is what yt is all about... great people sharing their great knowledge for all of us to see!! Thank you for doing so!!

[@Nightmare-ee6yy]

I love ur dad 😁🤍🥰 such a sweet heart thank u for sharing ur gift with us , god bless u 🙏🏻

[@regidwight]

Honey walnut shrimp originated in Hong Kong and gained popularity in the U.S. in the early 1990s. Since then, this dish is extremely popular year round including wedding banquets. Now it’s a staple even at Panda Express where they charge a dollar more compared to other dish items.

[@mariekeung7187]

There is another version of this you see in non-Asian restaurants. They call it Bang Bang Shrimp and they make it spicy but it's basically a knock off of the Honey Walnut Shrimp.

[@lisamolinar4224]

My goodness, this recipe here is a game changer, I'm sure u are aware of the price of this dish.. So from my heart I'd like to thank you so much this and the pan fried noodles &Chow fun I can never get enough of .. So Freaking happy.. ⛩️🎏🎎🎉🎊🌉🌉🌉 Please thank your father 4me.. Sending good vibes and many blessings of good prosperity&great health..

[@deborahherbst5259]

THANK YOU Father & family for sharing for your recipes 💜 and Knowledge They are all Wonderful!

[@YakuVegaNari]

This is a recipe my grandfather likes best when we have special dinners. I think it's specifically because of good memories with our big family in the 60s-80s when he was most socially active. Thank you so much for this recipe!

[@malafunkshun8086]

Very interesting! Not only did I learn how Honey Walnut Shrimp is made, I also learned broader cooking knowledge (e.g. smoke point of oils, refined vs unrefined oil). Mahalo for the recipe (and extra info)! Aloha 😊🤙🏼👏🏼

[@Claymann71]

The algorithm found this video after 6 months. Very cool recipe. Everything looks Iron Chef perfect. Your Dad's 'chill' demeanor reminds me of Emeril Lagasse on his cooking show.

[@yarmuhammed1795]

Honestly we have such a distorted idea of authentic Chinese food (though the cuisine is so diverse and each area has specialties of its own) but we only know a few from the customer favourites of Chinatown to some trendy internet recipes, this channel is an amazing gateway to the infinite possibilities of what Chinese food can really be, we’re so blessed to be able to find such a gem in the crowded world of the internet! Wishing your family a long healthy life ❤️

[@ariellecollins9737]

I’m so glad I found your channel! I liked and subscribed right away! I’ve been looking for authentic Chinese cooking style in you tube for so long. My kids love ordering this recipe whenever we go to Chinese restaurant. I’m going to try it 😀 Tell your dad, thank you for sharing his knowledge to cook real Chinese food. You have a wonderful family.

[@JJ-rf7dg]

Your dad is an awesome chef. I couldn't duplicate his dishes

[@susanchao4852]

Like your video, bring the whole family together. The son is very 孝順。The cooking is so good.

[@erftimmeh]

I love it! I’m a lau too! And he speaks Chinese ! I love that he’s knows restaurant cooking style and talks about it gonna learn a lot !

[@windycitygirl00]

Much love to you and your family. My youngest daughter got the opportunity to visit China, and she LOVED it😃

[@dannychen9685]

As an American Born Chinese born in the extremely late 90s I remembered occasionally my parents would buy this in the restaurant as a takeout or as a for this Honey Walnut Shrimp in my childhood days. Thank your for this video.

[@seetyokechung2957]

Just made this for dinner. This is another best recipe I ever made. My maid said the best of the best recipe so so yummy😋😋

[@ralphfurley123]

One of my favorite dishes ever!!! I love this channel! I’m so grateful to you and particularly your father for sharing his wealth of knowledge! ☮️🖖🏽

[@frankthetank9513]

Glad to have found this channel. I love Chinese food!

[@msmx429]

Some people have these great recipes and they keep it a secret....thank you for sharing! Imagine the lives and satisfied tummies you had a direct impact. These are dishes people will make over and over again for themselves and their love ones.

[@jovanmonroe461]

I’m so glad I found your KZbin channel. I’ve seen a few of my favorite things on here. I’m a forever subscriber. 💙

[@MSTTV]

You and your family are a godsend!!! I've tried 5 of the recipes and boy are they good!

[@MadeWithLau]

Oh wow! That's incredible. We are so so happy you found our channel, that you've tried out so many dishes and each one has turned out great 🙇🏻‍♂️🙇🏻‍♀️❤️

[@katttham]

I like the description. Everything in detail.

[@browniepee6555]

The chinese has lots of varieties of food..King of food. Yummy.. 🤤 The warm of the family are the most important thing and having a happy meal on the table it's the most warm feelings... Thanks for sharing💌

[@awashuen]

hah, Uncle Lau now getting more and more comfortable on the camera. Soon be a cooking star!

[@williamlau6590]

My last name is Lau too, watching these recipes keeps me closer to my Cantonese heritage.

[@MsBootylicious84]

I’m glad your father cooked this dish, because it’s my favorite dish that I always have to order when I go to a Chinese restaurant. Now I can cook it myself at home. Thank you very much.

[@yaokoueisaetern]

Pops understands English but speaks in his native tongue lol reminds me of mine 🤣 enjoy every moment you have with your parents.

[@babyyydayday]

I absolutely adore this channel! Shout out to Daddy Lau, my Cantonese is slowly improving!

[@Mianh]

This looks amazeeeeball..! Can't wait to try it. Also, I subscribed! I love your channel - it's so fricken wholesome and just what the world needs right now. I love how even though your family history is unique, it's also quite common because it's part of so many of the AAPI diasporas history. It's incredibly relatable and presented with such thoughtfulness and humanity. Thanks again for sharing your family story with us strangers - that takes a lot of courage!! I also love how it's evident that daddy Lau is having such a good time sharing his knowledge while spending time with his family, particularly his son ☺️ This must mean so much to him (in my eyes). Huge kudos for bringing both of your parents to the table (metaphorically and literally!!) and creating space for them to tell their untold stories. Love mealtime! TLDR: kickass wholesome content, mad kudos and respect, and hope you'll keep up the good work! ❤️

[@bobbyho4586]

WOW TONS OF THANKS TO GRAND MASTER DADDY LAU. ITS A AMAZING AND TERRIFIC DISH. RANDY THATS THE WAY TO MARINATE. THIS IS CANTONESE ART AND SKILL OF COOKING. SPECIALLY FOR FRYING. FRYING NEED MID AND LOW HEAT INBETWEEN. THIS WAY ITS FRY OUT SIDE CRISPY INSIDE TENDER AND JUICY.RANDY EVERY DAY I ALWAYS PRAY FOR GRAND MASTER DADDY LAU AND MUM LAU AND YOUR FAMILY. TONS OF THANKS TO SHARE THE ART AND SKILL OF DADDY LAU 50 YRS EXPERIENCE. I LOVE TO SEE GRAND CHEF AND LEARN DADDY LAU ART AND SKILL. RANDY IN CANTONESE THERE,S A SAYING. YOU LIVE UNTIL OLD .YOU ,VE TO LEARN AND COOK UNTIL OLD. THIS IS OUR HUMAN LIFE BRO RANDY.. IT,S REALLY GREAT TO YOU,LL AS A HAPPY LOVING FAMILY. MAMA LAU SAYS THATS SO GOOD WHY NOT AFTER ALL WHO IS THE CHEF..GRAND MASTER DADDY LAU.WISH DADDY LAU HEALTHY LONG LIFE AND TO WHOLE LAU FAMILY.. REALLY TASTY. DELICIOUS.YUM YUMMY. WALNUT SHRIMP.. GREAT DISH BRAVO.

[@Tropical241]

Ohh thanks for this recipe and also the tip to microwave the sugar foe the walnuts. So much good info and secrets of the trade. Also love listening to Canto, makes me feel like I'm talking to my parents.

[@chickentender4037]

It's always fun to watch Daddy Lau's expression when you taste his food!

[@Hale-gd9ek]

I absolutely love your Dad. He reminds me of my dad only difference is my dad was a legend cooking Filipino food on our island in Hawai’i. He passed away March this year (2022) his legacy lives on🙏🏽 Now I get to learn from your Dad 🤙🏽

[@Erica-ls7bp]

I'm fascinated by the use of mayo and sweetened condensed milk in Chinese cooking. I love that Papa Lau used ingredients we can all easily access.

[@lioness77alfar]

I love all your families videos... I learn so much ...Xie Xie ...

[@cjanvier1536]

Thank your Dad for me again! Another favorite dish. Yay!

[@wongkengmun1103]

This is something new I have not seen or tried this dish before. Great to always learn something new. Keep it up and Hong Doy getting more adorable

[@randywong6205]

Love that you talk seafood sustaibility! Great reminder that everyday decisions are important

[@MadeWithLau]

So glad to hear you enjoy me including that 🙇🏻‍♂️

[@user-yf5wr2lh6o]

Hi hello Randy and Laus! I became a big fan of your father recently. I'm a half malaysian chinese and japanese.I grew up in Kuala Lumpur during my childhood, and then living in Japan rest of my life. The dish that you've introduced which is in this video, is also famous and popular in Japan, without the walnuts. It is called EBI-MAYO instead for short.

[@sandy-mr5gj]

i'm so happy to have found your channel. Love the authentic recipes and history. thank you so much.

[@jessewashere4734]

This is absolutely one of my Chinese dish. I order it almost everytime when I order Chinese food. It's unlikely I'll ever make it myself. But this looks great!

[@jamesgreen5431]

Those fried shrimp, before saucing, resemble what I remember from a Cantonese restaurant as a kid in New Orleans. Have never had fried shrimp that were even close to that place. Going to have to try that next weekend.

[@GirthBurger_]

Looks incredible!!! Will have to give this a try. Thank you to you and your beautiful family!

[@sneekypanda]

I’m so happy to find this channel!

[@stalkersinparadise998]

My family loves your videos. I am ABC grew up in NY. I can understand your dad when he speaks and justs reminds me of my childhood. Can you put kung pao beef in the queue please on the list of videos. Lots of love to your family.

[@R.DelVecchio80]

This dish is absolutely amazing 🎉 I’m Italian and i make it twice a year

[@nicki3549]

I’m West Indian heritage so seafood is in my blood but let me tell you I love how your culture prepares shrimp, it’s the only way I eat it now!

[@terriesales]

He so cute! Love his laugh when his son tested his dish.

[@duotone69]

I can honestly say I have never had this dish but my goodness did I want a seat at that table. It looked amazing!

[@gabrieljimenez1777]

I just stumbled upon this channel and I couldn't be more glad I finally did! The quality of the videos, helpful tips and the clear dedication for such delicious food is truly appreciated! Thank you guys for all the hard work you put into these videos, and a special thanks to Daddy Lau for sharing his passion for good food with the world! Will be trying this dish soon!

[@yuchennie3002]

I stumbled on this video to refresh my memory on how to make honey walnut shrimps but instead I got a really well made informational and rather nostalgic video! Just wanted to let you know that I really appreciated the extra information and authenticity of the video ^^