Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) ground white pepper
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) ice water
  • Vegetable oil, for frying (about 4 cups/1 liter)
  • 1 cup (100g) walnut halves
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (30ml) water
  • Pinch of salt
  • 1/2 cup (120g) mayonnaise (full-fat recommended for best flavor)
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) sweetened condensed milk
  • 1 teaspoon (5ml) lemon juice
  • 1/4 teaspoon (1.25g) salt

Instructions:

  1. Pat shrimp dry, season with salt and white pepper.
  2. Whisk together cornstarch, flour, egg, and ice water until smooth. Chill for 15 minutes.
  3. Combine sugar, water, and salt in a skillet over medium heat. Cook, stirring occasionally, until sugar dissolves and turns golden brown (caramelize). Add walnuts, toss to coat. Spread onto parchment-lined baking sheet to cool. Break apart if necessary.
  4. Whisk together mayonnaise, honey, condensed milk, lemon juice, and salt until smooth.
  5. Heat oil to 350°F (175°C). Dip shrimp in batter, shaking off excess. Fry in batches until golden brown and cooked through (about 2-3 minutes per batch). Drain on paper towels.
  6. In a large bowl (or wok), gently toss fried shrimp with honey mayo sauce. Arrange on a serving plate and top with candied walnuts. Serve immediately.