Ingredients:

  • 1 cup Walnuts (halves or pieces)
  • 3 cups Water (for blanching)
  • 1/2 cup White Granulated Sugar
  • 1/4 cup Water (for syrup)
  • 1/2 cup Frying Oil (plus additional for shrimp)
  • 1 lb Jumbo Prawns (deveined, tails on or off)
  • 2 Large Egg Whites
  • 1/2 tsp Fine Sea Salt
  • Pinch Black Pepper
  • 1/2 cup Potato Starch (or Cornstarch/Maizena)
  • 1/4 cup All-Purpose Flour
  • 1–2 tbsp Cold Water (if needed for batter)
  • 1/2 cup Kewpie Mayonnaise (Japanese style)
  • 1/4 cup Sweetened Condensed Milk
  • 1/4 cup Clear Honey
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Sesame Seeds (toasted, for garnish)
  • 1 tbsp Finely Sliced Spring Onion (Scallions, for garnish)

Instructions:

  1. Blanch the Walnuts: Bring 3 cups of water to a boil. Add the walnuts and boil for exactly 1 minute. Drain immediately using a fine-mesh sieve and pat them thoroughly dry.
  2. Make the Syrup: In a small saucepan, combine the 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Let it reduce slightly into a thin syrup (about 3 minutes).
  3. Candy the Walnuts: Add the dry walnuts to the sugar syrup, coating them completely.
  4. Fry the Walnuts: Heat 1/2 cup of frying oil in a small pan to 350°F / 175°C. Remove the walnuts from the syrup (shaking off excess), and carefully drop them into the hot oil. Fry for 1–2 minutes, or until light golden brown. Transfer immediately to a cooling rack to cool and crisp completely.
  5. Prepare the Shrimp: Pat the deveined shrimp completely dry. Season lightly with salt and pepper.
  6. Make the Batter: In a bowl, whisk the 2 egg whites until slightly frothy. Whisk in the potato starch and flour until a smooth, thick batter forms. Add 1-2 tablespoons of cold water if the batter is too thick.
  7. Coat and Chill: Toss the shrimp in the batter until fully covered. Place the bowl in the fridge to chill for at least 15 minutes. This is critical for crispness.
  8. Make the Sauce: In a separate, medium bowl, whisk together the mayonnaise, condensed milk, honey, and lemon juice until perfectly smooth and creamy. Set aside at room temperature.
  9. First Fry: Heat the remaining frying oil to 325°F / 160°C. Fry the battered shrimp in batches for 2–3 minutes until they are set and pale blonde. Remove and place on the cooling rack.
  10. Second Fry (The Crisp Factor): Increase the oil temperature to 375°F / 190°C. Return all the partially-cooked shrimp to the hot oil. Fry for 60–90 seconds until they are deeply golden brown and audibly crispy. Drain immediately on the rack.
  11. Toss and Serve: Gently transfer the hot, crispy shrimp to the bowl with the honey glaze sauce. Toss gently until every piece is lightly coated.
  12. Garnish: Arrange the shrimp on a serving platter. Scatter the cooled candied walnuts over the top, then finish with toasted sesame seeds and spring onion slices. Serve immediately.