Honey Walnut Shrimp
1 pound medium shrimp (31 to 40 count per pound), peeled and deveined, tails left on if you prefer
1/2 cup walnut halves
1 cup water
1 cup sugar
2 cups oil
1/2 cup cornstarch
1/2 cup egg whites
2 Tablespoons honey
3 Tablespoons mayonnaise
1 Tablespoon fresh lemon juice
1/2 Tablespoon (1 1/2 teaspoons) condensed milk [Don't omit, even though it's such a small amount]
Toasted sesame seed, to garnish if desired
Note: I always double the amount of walnuts (using half for the recipe, and the remainder for another time; they are delicious to munch on!) I make them ahead to reduce the prep time when I'm ready to cook the shrimp.
To prepare the walnuts:
Rinse the walnut halves with water, drain and set aside.
In a medium pot bring water to a boil, then add sugar. Stir until mixture turns thick and golden color, then add the walnut. Boil for 2 minutes, remove with a slotted spoon, drain and place walnuts on a cookie sheet/parchment paper to dry. (They will stick to paper towels or regular paper.)
Heat 2 cups oil until hot (about 365* F), then deep fry walnuts until they're shiny and brown, and no longer golden. Place walnuts on cookie sheet, let cool. I like to sprinkle them, while still warm, with toasted sesame seeds, so the seeds will adhere. Set them aside, loosely covered with foil until ready to continue with the shrimp:
Make the sauce:
In a small bowl mix honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth, set aside.
Prepare the shrimp:
Mix cornstarch and egg whites together to form a thick, sticky batter and mix well with shrimp. Set aside. Heat oil until hot, then deep fry the shrimp, a few at a time until very lightly golden brown.
Drain, well on paper towels, then while still warm, place all the shrimp in a medium size bowl and fold in honey mayonnaise mixture. Mix thoroughly but gently, and arrange on platter, then sprinkle with walnuts. I like to serve this on finely shredded (angel hair) raw cabbage.