Ingredients
Scale
- 20 shrimp size 26-30, deveined, de-shelled
- 3 oz walnuts
- 2 tablespoon honey
- 4 tablespoon mayonnaise
- 3 tablespoon sweetened condensed milk
- 2 teaspoon lemon juice
- 2 tablespoon cornstarch
- 2 teaspoon corn oil
- 7 tablespoon water
- 1 egg
- 2 teaspoon baking powder
- 4 tablespoon all purpose flour
- 1/4 teaspoon salt for shrimp
- vegetable oil for frying
- sesame seeds optional garnish
Instructions
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Cut each shrimp in half lengthwise (for a larger area when frying); then mix them in a bowl with the salt.
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Next, mix mayonnaise, sweetened condensed milk, and lemon juice in a new bowl. (this is for the sauce)
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Now, we’re going to prepare the batter for the shrimp. So, in another bowl, mix all-purpose flour, cornstarch, baking powder, corn oil, water, and the beaten egg. Mix until the consistency is smooth and you may also need to add dashes of water to get it to the desired consistency.
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Fill a pan or wok with enough oil to submerge the walnuts and heat it to 300 F. Then, fry for 3-4 minutes. Scoop the walnuts out with a strainer ladle, and let the oil reheat to 300F.
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Mix the walnuts with the honey and fry again for about 2 minutes.
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Fill a clean wok with vegetable oil for frying the shrimp and heat it to 300 F. At the same time, mix the shrimp with the batter you already prepared (step 3).
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Once the oil is hot enough, set the shrimp into the wok, one by one. Then, let the shrimp fry for about 3-4 minutes, until the batter turns golden brown.
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Finally, mix and coat the shrimp with the sauce we already prepared (step 2), and add the candied walnuts (steps 4 and 5) and sesame seeds.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Cuisine: Asian