Honey Walnut Shrimp Delight (Print Format)

Crispy shrimp tossed in sweet honey sauce and crunchy candied walnuts, ready in just 30 minutes.

# Ingredients:

→ Shrimp and Batter

01 - 1 lb jumbo shrimp, peeled and deveined
02 - 4 large egg whites
03 - 0.25 tsp salt
04 - 0.25 tsp black pepper
05 - 0.67 cup cornstarch (alternative: potato starch, tapioca starch, or sweet rice flour)
06 - 1 cup vegetable oil or any neutral oil for frying

→ Sauce

07 - 0.25 cup Japanese mayonnaise (Kewpie mayo) or regular mayonnaise
08 - 3 tbsp sweetened condensed milk (or condensed coconut milk for dairy-free)
09 - 2 tbsp honey
10 - 1 tbsp freshly squeezed lemon juice

→ Candied Walnuts

11 - 0.5 cup walnut halves
12 - 3 tbsp white granulated sugar (substitute brown sugar if desired)
13 - 1 tbsp cold water

→ Garnish

14 - 1 green onion, finely chopped

# Steps:

01 - Whisk Japanese mayonnaise, sweetened condensed milk, honey, and freshly squeezed lemon juice together in a small bowl until smooth. Set aside.
02 - In a non-stick pan over medium heat, combine sugar and cold water. Stir constantly until syrup thickens and coats the back of a spatula. Quickly add walnut halves and stir continuously to coat. Once browned and hard, remove from heat and transfer walnuts onto parchment paper separated to prevent sticking. Allow to cool.
03 - Season peeled and deveined shrimp evenly with salt and black pepper. In a separate bowl, whisk egg whites until foamy but not stiff. Add cornstarch and stir until a smooth, runny batter forms. Toss shrimp gently in the batter to coat completely.
04 - Heat vegetable oil in a large pan over medium-high heat to 350–375°F. Fry shrimp in small batches for 2–3 minutes until golden and crispy. Avoid overcrowding to maintain oil temperature. Remove shrimp and drain on a wire rack or paper towels.
05 - In a large bowl, toss fried shrimp with candied walnuts and prepared sauce until evenly coated. Garnish with chopped green onions and serve immediately.

# Tips:

01 - Substitute sweetened condensed milk with condensed coconut milk and use vegan mayonnaise for a dairy-free alternative.
02 - Fry shrimp in small batches to maintain oil temperature and ensure crispiness.
03 - Store leftover shrimp and sauce separately to preserve crispiness; reheat shrimp on a wire rack in a hot oven.

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