Ingredients:

  • 1 cup (100g) walnut halves
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 pinch sea salt
  • 1 lb (450g) large shrimp (16-20 count), peeled and deveined
  • 1/2 cup (65g) cornstarch
  • 2 large egg whites
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 cup neutral oil for shallow frying
  • 1/4 cup (60g) Japanese Kewpie mayonnaise
  • 2 tbsp (40g) honey
  • 2 tbsp (40g) sweetened condensed milk
  • 1 tsp fresh lemon juice

Instructions:

  1. Combine 1/4 cup water, 1/4 cup sugar, and a pinch of salt in a small saucepan. Bring to a boil until the sugar dissolves completely.
  2. Add 1 cup walnuts to the syrup. Simmer for about 5 minutes until the syrup is thick and the nuts are glossy.
  3. Remove the walnuts and place them on parchment paper. Spread them out immediately so they don't cool into one giant walnut brick.
  4. Pat your 1 lb of shrimp completely dry with paper towels. Any surface moisture will cause the batter to slide off during frying.
  5. In a bowl, whisk 2 egg whites with salt and white pepper until very frothy and bubbly.
  6. Dip shrimp into the egg whites, then dredge thoroughly in 1/2 cup cornstarch.
  7. Heat 1/2 cup oil in a skillet. Fry shrimp for 2-3 minutes per side until the coating is white, opaque, and hard to the touch.
  8. In a large bowl, stir together 1/4 cup Kewpie mayo, 2 tbsp honey, 2 tbsp condensed milk, and 1 tsp lemon juice.
  9. Toss the hot shrimp and candied walnuts into the sauce bowl.
  10. Fold gently until every shrimp is cloaked in a velvety white layer.