Succulent shrimp coated in a light, crispy batter and fried until golden, then tossed in a sweet and creamy honey sauce with candied walnuts. This restaurant-style dish brings together the perfect balance of textures and flavors.
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 egg whites
- 1/2 cup plus 2 tablespoons cornstarch
- Salt and pepper to taste
- Oil for frying
- 1/2 cup mayonnaise
- 1.5 tablespoons sweetened condensed milk
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup walnut halves
- 2 green onions minced (optional)
Instructions
- Prepare the candied walnuts by combining water, sugar, and walnuts in a medium pan over medium-high heat. Stir and bring to a simmer, cooking for 2-4 minutes until the liquid thickens and reduces. Remove walnuts and place on parchment paper to cool.
- Make the sauce by whisking together mayonnaise, condensed milk, honey, and lemon juice in a bowl. Set aside.
- Pat shrimp dry and season with salt and pepper. Whisk egg whites until foamy, then gradually add cornstarch to create a paste-like batter consistency.
- Coat each shrimp thoroughly in the batter. Heat oil to 350°F in a deep pot or wok.
- Fry shrimp in small batches for 3-4 minutes until golden and cooked through. Remove and drain briefly.
- For extra crispiness, double-fry all shrimp together for another 3-4 minutes. Let cool on a wire rack for 5 minutes.
- Gently toss the fried shrimp with the honey sauce and half of the candied walnuts. Garnish with remaining walnuts and minced green onions. Serve immediately.