INGREDIENTS
1 c. water
1 c. granulated sugar
1 c. walnuts
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 large eggs, beaten
1 c. cornstarch
Vegetable oil for frying
1/4 c. mayonnaise
2 tbsp. honey
2 tbsp. heavy cream
Cooked white rice, for serving
Thinly sliced green onions, for garnish
DIRECTIONS
- In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.
- Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.
- In a large skillet over medium heat, heat 1” of oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate.
- In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.
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CL::JG
