1. 1 cup water
  2. 2/three cup cornstarch
  3. 1/four cup mayonnaise
  4. 1 pound big shrimp , 18-20 count, peeled and deveined
  5. 2/3 cup white sugar
  6. half cup walnut halves
  7. four egg whites
  8. 1 tablespoon sweetened condensed milk
  9. 1 cup vegetable oil for frying
  10. 2 tablespoons honey
  11. scallions for topping , optional


  1. Note: click on on instances inside the commands to start a kitchen timer while cooking.
  2. Add the water, sugar and walnuts to a small saucepan and bring to a boil.
  3. Boil for two minutes and eliminate the walnuts and dry on a dish to dry.
  4. Whisk the egg whites till they’re foamy then upload cornstarch and continue whisking till blended.
  5. Add the shrimp to the batter and one by one the use of a fork or my favored pig tail flipper pick out up 1 shrimp at a time permitting it to drip off in order that the shrimp has a thin coating and continues it’s form.
  6. Heat your oil in a medium sized pot on medium high (350 degrees) and fry till mild golden brown, 4-5 minutes.
  7. To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.
  8. Add the fried shrimp to the sauce and coat with a big spoon.
  9. Place into your serving plate and pinnacle with the candied walnuts.
  10. Serve straight away with steamed rice.
  11. Optionally you may pinnacle with sliced scallions.