Walnut Shrimp in Honey Mayonnaise Sauce

What you need

• 100 g (1 cup) walnut halves
• 50 g (1/4 cup) granulated sugar
• 60 ml (1/4 cup) water
• 80 g (1/3 cup) mayonnaise
• 2 tbsp sweetened condensed milk
• 2 tbsp honey
• 1 tsp lemon juice
• 1/2 tsp rice vinegar
• 450 g (1 lb) large raw shrimp, peeled and deveined, 16-20 count
• 1 egg white
• 5 tbsp cornstarch
• 1/2 tsp salt
• 1 pinch white pepper
• 750 ml (3 cups) vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Toast the walnuts in a dry skillet over medium heat until fragrant, 2-3 min.

2. 2

   Add the sugar and the water. Cook, stirring, until the liquid thickens into a glaze that clings to the walnuts, 3-4 min.

3. 3

   Tip the walnuts onto parchment paper and separate them with two forks. Cool for 10 min.

4. 4

   Whisk the mayonnaise, condensed milk, honey, lemon juice and rice vinegar in a large bowl.

5. 5

   Pat the shrimp very dry. Toss with the egg white, salt and white pepper, then add the cornstarch and toss until each shrimp has a thin, even coat.

6. 6

   Heat the oil in a wok or deep pot to 180 °C (350 °F). Check the temperature with a thermometer.

7. 7

   Fry the shrimp in 2-3 batches, 2-3 min per batch, until golden and opaque all the way through. Drain on a rack.

8. 8

   Add the hot shrimp to the sauce and toss quickly to coat.

9. 9

   Pile the shrimp on a platter and scatter the glazed walnuts over the top. Serve at once, while the coating is crisp.

Imported from afarmgirlsdabbles.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.