- 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)
- Step 1: Make the Candied Walnuts
- In a small saucepan, combine sugar and water over medium-high heat. Stir until the sugar dissolves.
- Add the walnuts and cook for 2-3 minutes until liquid is reduced.
- 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.
- Step 2: Prepare the Shrimp
- Pat the shrimp dry with paper towels.
- In a mixing bowl, whisk the egg white until slightly frothy. Add the shrimp and mix well to coat.
- Dredge the egg-white-coated shrimp in cornstarch until completely covered. Shake off excess.
- 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.
- Transfer to a paper towel-lined plate
- Step 3: Make the Sauce
- In a bowl, combine mayonnaise, sweetened condensed milk, honey, and lemon juice. Whisk until smooth.
- Step 4: Combine
- Using a rubber spatula, toss the fried shrimp in the sauce until evenly coated.
- Add the candied walnuts and mix to combine.
- To Serve: Garnish with green onions and sesame seeds. Serve with steamed rice.