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Here’s How Chef Erwin of Komodo Makes His Flamin’ Hot Honey Walnut Shrimp

Chef Erwin Tjahyadi, owner and operator of the Los Angeles-based Asian-Latin fusion concept, Komodo, has become one of Southern California’s most recognizable culinary entrepreneurs, landing a spot on Zagat’s 30 under 30 in 2014. Now, he’s working to empower his followers to cook just like him.

Thanks to Komodo Test Kitchen, a YouTube channel that provides simple recipes that anyone can recreate, Chef Erwin is working to inspire his followers through food.  Check out this step-by-step recipe on Flamin’ Hot Honey Walnut Shrimp.

Flamin’ Hot Honey Walnut Shrimp


  • 8 oz. walnuts
  • 1/2 cup honey
  • 1/4 cup water
  • 1/2 cup corn starch
  • 2 tbsp. Old Bay seasoning
  • 10 shrimp, peeled and deveined
  • 1/4 cup Dua Belibis chili sauce
  • 1/2 cup mayo
  • 1 bunch of cilantro (for garnish)


  • Place walnuts, water, and honey in cast iron pan
  • Bring to simmer and mix constantly until it thickens and glaze covers the walnuts
  • Set aside on a greased sheet pan to cool down
  • Mix corn starch and Old Bay seasoning in a clean bowl
  • Add the clean and deveined shrimp, toss it together until fully coated
  • Fry in 350 F oil until golden brown and crispy; set aside to cool
  • Mix mayo and Dua Belibis in a clean bowl
  • Add in the cooked shrimp and toss with the sauce

When ready to serve, place the coated shrimp on a clean serving platter, add the candied walnuts and garnish with fresh cilantro.  While this dish may seem daunting, Chef Erwin causally guides us through this delicious recipe, enabling the viewer to have the confidence to whip it up like a true culinary professional in the future.


Recipe Credit Chef Erwin from Komodo

By Evan Lancaster

A journalist focusing on news and anything that's trending. Insists that cherry flavoring makes any soft drink better. Follow him on Twitter or Instagram at @ThatsThatFuego.

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