Honey Walnut Shrimp

PREP: 15 MINS / COOK: 10 MINS

3-4

Ingredients

For the candied walnut

1/2 cup walnut halves

3 tbsp sugar

2 tbsp water

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For the sauce

1/4 cup Kewpie Mayo

3 tbsp condensed milk

2 tbsp honey

2 tsp lemon juice

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For the shrimp

1.5 lb Rock Harbour Black Tiger Shrimp, peeled

3 egg whites

1/4 tsp each salt and pepper

1/2 cup cornstarch

1 cup vegetable oil

Green Onions, chopped for garnish

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Directions

In a bowl, combine sauce ingredients and set aside.
Heat a pan on medium heat. Add sugar and water, stirring often.
Bring to a simmer then add walnuts. Continue stirring until liquid thickens, creating a syrup like consistency (7-9 minutes). Remove from pan and place on baking tray to cool. Separate the pieces so they do not stick together while cooling.
In a large bowl, peel shrimp and season with salt and pepper.
In a separate bowl, add egg whites and whisk 2-3 minutes. Add cornstarch and mix until combined.
Add shrimp to egg mixture and coat well.
Heat oil to 350F and fry shrimp until crispy and golden brown (2-3 minutes). Flip once halfway.
Remove shrimp and place on rack or plate lined with paper towel to remove excess oil.
In a large bowl, add the cooked shrimp, candied walnuts and sauce. Mix well and garnish with green onions.

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