Description
An indulgent dish featuring crispy shrimp in a sweet and creamy sauce, topped with crunchy candied walnuts.
Ingredients
Scale
- 1 pound large shrimp (21–25 count), peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg, lightly beaten
- 1/4 cup water
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon sweetened condensed milk
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1 cup walnut halves
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- Toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a medium saucepan, combine the walnut halves, granulated sugar, water, and salt. Place over medium heat, stirring constantly until thickened and caramelized (about 5-7 minutes).
- Spread candied walnuts on parchment paper and cool completely for 15-20 minutes.
- If frozen, thaw, peel, and devein the shrimp; pat dry.
- In a bowl, whisk cornstarch, flour, baking powder, salt, and white pepper.
- In another bowl, beat the egg and mix with water into the dry ingredients.
- Dip each shrimp into the batter, allowing excess to drip off.
- Heat vegetable oil in a large pot to 350-375°F (175-190°C).
- Fry shrimp in batches for 2-3 minutes until golden brown. Drain on paper towels.
- In a bowl, whisk mayonnaise, honey, sweetened condensed milk, lemon juice, and salt until smooth.
- Gently toss fried shrimp with the sauce and add candied walnuts.
- Serve immediately, garnished with sesame seeds and chopped green onions.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise and sugar alternatives in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 20g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg