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Asian/Hawaiin | |
| 1 cup water 2/3 cups sugar 1 tablespoon honey 1/2 cup walnuts 2 tablespoons mayonnaise 2 to 3 tablespoons condensed milk, to taste 1/2 tablespoon half and half 1 teaspoon lemon juice pinch of salt 1 pound shrimp, shelled and deveined 1/2 cup cornstarch salt and pepper, to taste Oil for deep frying | |
| Boil walnuts for a few minutes, remove and cool, so the skin separates. Let cool Combine the water, sugar, honey, and walnuts in a small pan, over medium heat, until the mixture caramelizes. Remove from heat and spread onto a sheet pan lined with parchment paper or a silicone mat. Once cooled, deep fry walnuts until golden brown, 1-2 minutes. Set aside. To make the sauce, combine the mayonnaise, condensed milk, half and half, lemon juice, and a pinch of salt. Adjust to taste by adding more condensed milk, lemon juice, and/or salt. Set aside. Boil the shrimp for 10 seconds and drain. This step should help the cornstarch adhere much better to the shrimp. Dredge in cornstarch that has been well-seasoned with salt and pepper, making sure each shrimp is adequately coated. Deep fry until shrimp turns pink, about 1-2 minutes. In a bowl, place 2-3 tablespoons of sauce and add the shrimp and walnuts and mix well and arrange in a serving dish. For dinner meal, serve with cooked broccoli. | |
Unrated | |
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