Ingredients:

  • 1 cup Walnut Halves
  • 1/4 cup Granulated Sugar
  • 1/4 cup Water
  • 1 tbsp Neutral Oil (for blanching)
  • 1 lb Large Shrimp (Prawns), peeled, deveined, tails removed
  • 1 Large Egg White, lightly whisked
  • 1/4 tsp Kosher Salt
  • Pinch White Pepper
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Cornstarch (Cornflour)
  • 1 tsp Baking Powder
  • 3/4 cup Cold Water (or Sparkling Water)
  • 3 cups Vegetable/Canola Oil (for deep frying)
  • 1/2 cup Mayonnaise (full fat)
  • 2 tbsp Sweetened Condensed Milk
  • 2 tbsp Honey
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Prepare Syrup: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is fully dissolved.
  2. Blanch (Optional): Briefly blanch the walnuts in the boiling syrup for 30 seconds. Drain immediately and pat them dry.
  3. Candy the Walnuts: Return the clean saucepan to medium heat with 1 tbsp of oil. Add the walnuts and sauté until lightly toasted (about 2 minutes). Pour the syrup back over the walnuts and cook, stirring constantly, until the water evaporates and the sugar crystallizes and coats the nuts.
  4. Cool Walnuts: Immediately spread the coated walnuts onto parchment paper or a wire rack to cool completely. They must be crisp before use.
  5. Marinate Shrimp: Pat the cleaned shrimp completely dry with paper towels. Toss with the egg white, salt, and pepper.
  6. Prepare Batter: In a medium bowl, whisk together the flour, cornstarch, and baking powder. Gradually whisk in the ice-cold water until just combined (do not overmix). Place the batter in the fridge for 20 minutes to chill.
  7. Heat Oil: Pour 3 cups of oil into the pot or wok. Heat over medium-high heat until the oil reaches 350°F (175°C).
  8. Coat and Fry: Dip the marinated shrimp into the chilled batter, allowing excess to drip off. Fry the shrimp in batches (do not crowd the pan) for 2 to 3 minutes, or until light golden brown and cooked through.
  9. Drain: Remove the shrimp with a spider strainer and place immediately onto a wire rack lined with paper towels to drain excess oil. Keep warm while frying the remaining batches.
  10. Make the Sauce: In a large mixing bowl, whisk together the mayonnaise, condensed milk, honey, and lemon juice until smooth and uniform.
  11. Toss and Serve: Add the warm, crispy shrimp to the bowl with the honey sauce. Gently toss to coat the shrimp completely.
  12. Garnish: Transfer the coated shrimp to a serving dish. Immediately scatter the cooled, candied walnuts over the top. Serve straight away.