Ingredients
- 1 lb shrimp, shelled, deveined and patted dry
- oil for deep frying, high smoke point oil such as peanut, canola, or avocado
Batter
- ¼ cup flour
- ¼ cup cornstarch
- ¼ cup water
Sauce
- ¼ cup mayonnaise
- 2 tablespoon sweetened condensed milk
- 1 tablespoon lemon juice
Honey Walnuts
- ½ cup walnuts
- 2 tablespoon honey
- 2 tablespoon water
- 1 pinch of salt
Instructions
Glaze the Walnuts
- In a mixing bowl, stir together the honey, water and salt.
- Pour in the walnuts and mix well to coat in the glaze.
- Lay the walnuts in a single layer on a foil lined baking sheet and bake in an oven or toaster oven at 350°F for about 10 minutes. The walnuts should be slightly golden. Once cooled, the glaze should've created a crunchy coating.
Prepare the Sauce
- In a large mixing bowl, combine all the SAUCE ingredients. Mix well and set aside. We'll be adding fried shrimp to this later.
Fry the Shrimp
- Heat oil in a pot or Dutch oven to 350°F.
- Whisk all the BATTER ingredients in a mixing bowl until well incorporated. Don't overmix. Some lumps are okay.
- Add all the shrimp to the batter and stir until each shrimp is well coated.
- Remove the shrimp one by one from the batter. Allow excess batter to drip off and carefully place into the hot oil. Be sure they don't stick to each other. Fry until the shrimp is cooked through, roughly 3-4 minutes. Do this in batches so you don't overcrowd the pot.
- When the shrimp are cooked, remove them from the oil and place them on a wire rack to allow excess oil to drip out. Continue frying the rest of the shrimp.
Bring it Together
- Add the fried shrimp to the mixing bowl with the previously prepared sauce and toss well to coat the shrimp.
- Transfer the shrimp to a serving platter and surround with honey walnuts. Serve immediately.
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