Back to 4 servings candied walnuts 0.5 cup water 0.67 cup white sugar 1 cup walnut halves shrimp 1 pound large shrimp, peeled and deveined 0.5 teaspoon kosher salt 0.25 teaspoon black pepper batter 4 egg whites, large 0.67 cup cornstarch, or tapioca starch or potato starch 1 cup neutral oil, for frying, such as vegetable oil sauce 0.25 cup Japanese mayonnaise, Kewpie preferred; regular mayo works 2 tablespoons honey 1 tablespoon sweetened condensed milk 1 teaspoon lemon juice, freshly squeezed garnish 1 green onion, thinly sliced, optional garnish
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1 Step 1: Simmer the water and sugar in a small nonstick pan over medium heat, stirring until it thickens enough to coat a spatula. Add the walnuts and stir to coat. Once each walnut has a crust, remove from the heat and spread them apart on parchment to cool.2 Step 2: Whisk the Japanese mayonnaise, sweetened condensed milk, honey and lemon juice in a large bowl until smooth. Set aside.3 Step 3: Season the shrimp with the salt and pepper.4 Step 4: Whisk the egg whites until just foamy, then stir in the cornstarch to make a smooth, runny batter. Coat each shrimp in the batter.5 Step 5: Heat the oil in a deep pan or wok over medium-high heat to 350°F (175°C). Fry the shrimp in small batches for 2 to 3 minutes, until crisp and golden brown.6 Step 6: Drain the fried shrimp on a wire rack or paper towel-lined sheet. Keep the oil at temperature between batches.7 Step 7: Toss the hot shrimp in the sauce right away, then add the candied walnuts and toss gently. Garnish with green onion and serve immediately.getsaucepan.com/r/12e76f7a-a048-5024-8618-3387a9356bcd
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