Honey Walnut Shrimp

Ingredients

• Shrimp, peeled and deveined20 pieces
• Salt¼ tsp

• All-Purpose Flour4 tbsp
• Cornstarch2 tbsp
• Baking Powder2 tsp
• Egg½
• Water7 tbsp
• Corn Oil2 tsp

• Mayonnaise4 tbsp
• Sweetened Condensed Milk3 tbsp
• Lemon Juice2 tsp

• Walnuts3 oz
• Honey2 tbsp
• Neutral Oil, for fryingenough to submerge

• Sesame Seedsto taste

Method

1. Prep the shrimp. Cut each peeled, deveined shrimp in half lengthwise — this gives more surface area for batter and a better fry. Toss with ¼ tsp salt and set aside.
2. Make the sauce. Stir mayonnaise, sweetened condensed milk, and lemon juice together in a bowl until smooth. Set aside.
3. Make the batter. Beat the egg. In a separate bowl, combine flour, cornstarch, baking powder, corn oil, water, and half the beaten egg. Mix until smooth — consistency should be like thin pancake batter. Add a dash more water if needed.
4. Candy the walnuts. Heat oil in a wok to 300°F. Fry walnuts for 3–4 minutes, then remove and let the oil reheat. Toss the walnuts with honey, then fry a second time for 2 minutes until glazed and crunchy. Remove and set aside. Don't let the oil get too hot or they'll burn.
5. Fry the shrimp — first pass. Use a clean wok or fresh oil (charred honey from the walnut fry will muddy the shrimp). Heat oil to 350°F. Mix shrimp into the batter. Lower shrimp in one at a time and fry 2–3 minutes until golden. Remove and drain.
6. Fry the shrimp — second pass. Raise oil temperature to 375–400°F. Return shrimp to the oil and fry 60–90 seconds until extra crisp. Remove and transfer to a bowl. To test if the oil is ready: drop a bit of batter in — if it floats immediately, you're good. If it browns instantly, too hot.
7. Coat and plate. Toss the hot shrimp in the sauce until evenly coated. Add the candied walnuts and scatter sesame seeds over the top. Serve immediately.