For the Candied Walnuts:
• 1/2 cup walnut halves
• 1/4 cup granulated sugar
• 1/4 cup water
For the Shrimp:
• 2 pounds large (21/25) shrimp peeled, deveined, butterflied
• 1 large egg white
• 1/2 cup cornstarch
• Vegetable oil (for frying)
For the Sauce:
• 1/4 cup mayonnaise
• 2 tablespoons sweetened condensed milk
• 1 tablespoon honey
• 1 teaspoon fresh lemon juice (optional)
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Step 1: Make the Candied Walnuts
1. In a small saucepan, combine sugar and water over medium-high heat. Stir until the sugar dissolves.
2. Add the walnuts and cook for 2-3 minutes until liquid is reduced.
3. Remove the walnuts with a slotted spoon and place them on a parchment-lined baking sheet. Separate the walnuts. Allow them to cool and harden.
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Step 2: Prepare the Shrimp
1. Pat the shrimp dry with paper towels.
2. In a mixing bowl, whisk the egg white until slightly frothy. Add the shrimp and mix well to coat.
3. Dredge the egg-white-coated shrimp in cornstarch until completely covered. Shake off excess.
4. Heat about 2 inches of vegetable oil in a pan or wok to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes, until golden and crispy.
5. Transfer to a paper towel-lined plate.
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Step 3: Make the Sauce
1. In a bowl, combine mayonnaise, sweetened condensed milk, honey, and lemon juice. Whisk until smooth.
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Step 4: Combine
1. Using a rubber spatula, toss the fried shrimp in the sauce until evenly coated.
2. Add the candied walnuts and mix to combine.
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Step 5: Serve
• Garnish with green onions and sesame seeds. Serve with steamed rice.
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