Ingredients
Scale
For the Shrimp:
1 lb jumbo shrimp, peeled and deveined
4 egg whites
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup cornstarch (or potato/tapioca starch)
1 cup vegetable oil (for frying)
For the Sauce:
1/4 cup Japanese mayonnaise (or regular mayo)
3 tablespoons sweetened condensed milk
2 tablespoons honey
1 tablespoon lemon juice
For the Candied Walnuts:
1/2 cup walnut halves
3 tablespoons granulated sugar
1 tablespoon water
For Garnish:
1 green onion, finely chopped
Instructions
- In a small saucepan, combine the sugar and water. Bring to a simmer, then add the walnuts. Cook for 2–3 minutes until coated. Remove and place on parchment paper to cool and harden.
- In a bowl, whisk the egg whites with salt and pepper. Add the shrimp and toss to coat.
- Place the cornstarch in a separate bowl and dredge each shrimp until fully coated.
- Heat the vegetable oil in a deep pan to about 175°C (350°F). Fry the shrimp in batches for 2–3 minutes until golden and crispy. Remove and drain on paper towels.
- In a bowl, whisk together the mayonnaise, condensed milk, honey, and lemon juice until smooth.
- Add the fried shrimp to the sauce and gently toss to coat.
- Transfer to a serving plate and top with the candied walnuts.
- Garnish with chopped green onions and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: asian
Nutrition
- Calories: 520 kcal per serving