Servings 4
Cook Time: 15 Min
Author: Connie "Kiyu" Guerrero
Ingredients:
| 1 pound 31-40 shrimp (peeled & deveined) |
| 1/2 cup walnut halves |
| 3 tbsp mayonnaise |
| 1 tbsp honey |
| 1/4 tbsp condensed milk |
| 1 teaspoon lemon juice |
| 1 lg egg white |
| 1/2 cup corn starch (for coating shrimp) |
| 1/4 cup pineapple chunk, fresh (optional) |
| canola oil (for frying) |
| 1/2 cup sugar |
| 1/2 cup water |
Directions:
Yield: 4-6
1 Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside. 2 Rinse the walnut halves with water, drain and set aside. 3 Heat up the water until it boils and add in the sugar. 4 Keep stirring until it turns thick and golden color and then add the walnut. 5 Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it). 6 Heat the oil in a wok over high heat. 7 Coat the shrimp with a thick layer of corn starch and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels. 8 In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice. 9 Add shrimp and toss with the mayonnaise sauce. 10 Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately. (if desired, you can also add the pineapple chunk for garnish) Source: justapinch.com
