Since I wrote that last post about Honey Walnut Shrimp I can’t seem to think about much else. What do I want to make for breakfast? Walnut Shrimp. What should I make for lunch? Walnut Shrimp. Honey, want to go out for dinner? Sure, as long as they serve Honey Walnut Shrimp!
I haven’t actually made any because I still don’t have a stove in this new house. But as soon as I do I’m going on a hunt for shrimp and sweetened condensed milk. I think I have everything else in the house. Mmmmm…. I can barely wait!
Honey Walnut Shrimp
1 cup water
⅔ cup white sugar
½ cup walnuts
4 egg whites
⅔ cup rice flour or cornstarch
¼ cup mayonnaise
1 lb raw, peeled and deveined shrimp
2 tbsp honey
1 tbsp sweetened condensed milk
1 cup of vegetable or peanut oil for frying
- Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
- Whip the egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency.
- Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the rice flour batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce.
- Serve with the candied walnuts sprinkled on top.
(Some restaurants serve this on top of a bed of shredded nappa cabbage or head lettuce. The sauce from the shrimp makes a nice dressing for the greens.)