Originally posted 12/12/10
Recipe updated 9/14/13
Made this with two friends a while back and made it again for B. Whenever we go to any Chinese restaurant he ALWAYS orders this dish, so he keeled over when I told him I could make it.
We made the batter and sauce and coated as many shrimp as possible since I like very little batter. This recipe is definitely healthier than what you get at buffets and even more delicious… you’ve gotta eat it fresh. Adapted from Allrecipes.
3/4 cup water
1/2 cup white sugar
1 1/4 cup walnuts
3 egg whites
1/3 – 1/2 cup mochiko (glutinous rice flour)
2 lbs large uncooked shrimp, peeled and deveined
1/4 cup mayonnaise (can substitute up to 1/8 cup with plain Greek yogurt)
2 tablespoons honey
1 tablespoon canned sweetened condensed milk (or substitute honey)
vegetable 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. Optional: Bake in oven until crispy, about 10 mintues
In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.