This is a new one for us. Never tried it, but was told it is amazing. I will let you know!
Time: 30 minutes, plus marinating time
Makes: 4 servings
- 1 tablespoon egg white
- 1/4 teaspoon salt
- 1/2 cup cornstarch
- Oil for frying
- 3 tablespoons mayonnaise
- 1/2 tablespoon condensed milk
- 1/2 tablespoon honey
- 1 teaspoon lemon juice
- 1/2 cup walnut halves
- 1/4 cup water
- 1/4 cup sugar
- 8 ounces shelled and deveined medium raw shrimp (I used 41-50 count. Go here for a guide to shrimp sizes)
- Pat the shrimp dry with paper towels and marinate with the egg white and salt for about 30 minutes.
- To make the walnut glaze, rinse the walnut halves with cold water and drain.
- In a small pot, bring the water to a boil over high heat and add in the sugar. Keep stirring until the syrup thickens. Lower the heat to medium and add the walnut halves. Keep stirring until the mixture turns golden brown or caramel in color, about 4 to 5 minutes. Watch carefully as you don’t want to burn the walnuts. Transfer the walnut halves onto parchment or wax paper to dry.
- To make the dressing, mix the mayonnaise, condensed milk, honey and lemon juice in a bowl that is big enough to accommodate the shrimp. Set aside.
- Dust the marinated shrimp evenly with the cornstarch. Shake off any excess.
- Heat 2 to 3 inches of oil in a wok or stockpot to 350 degrees F. Drop the shrimp one by one into the oil and deep-fry in batches until the shrimp turns light golden, about 1 to 2 minutes. Remove with a strainer or slotted spoon and drain on paper towels.
- Combine the shrimp with the dressing and toss well.
- Transfer the shrimp to a serving plate and garnish with the candied walnuts and serve immediately.
Credit: The Asian Grandmother’s Cookbook