From My Kitchen: Honey Walnut Shrimp

I work in Manhattan, so ordering out for dinner or lunch is a regular occurrence for me. I don’t always like the cost, but I do like the fact that there is so much food from so many different cultures to choose from. I once ordered Honey Walnut Shrimp, and I honestly can’t even remember from where! But I absolutely loved them, and of course I had to find the recipe to recreate them at home. They came out just as delicious, maybe even better. I rarely fry anything, so I didn’t do a particularly good job with frying the shrimp, but in the end they looked pretty good, and tasted even better. Obviously, I have to share this recipe, it would be a crime to keep it to myself. And I sure do hope that you will love this dish as much as I do.

What you’ll need:

1 cup water
2/3 cup white sugar
1/2 cup walnut halves
4 egg whites
2/3 cup cornstarch
1/4 cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tbsp honey
1 tbsp condensed milk
1 cup oil for frying
scallions

for the dip:

1/2 cup mayonnaise
1 1/2 tsp chili oil
1 tsp lemon juice
1/4 tsp onion powder

Add water, sugar and walnuts to a small sauce pan and bring to a boil. Boil for 2 minutes and remove the walnuts. Air dry them on a paper towel on a dish.

Whisk egg whites until foamy, then add cornstarch and continue whisking until combined.

Dip the shrimp in the egg white batter, make sure they are fully covered in it. Fry them in the hot oil in a medium sized pot in hot oil (350 degrees). Fry for 2 – 3 minutes on each side.

Remove shrimp from the pot and dry on a paper towel on a plate. In the meantime, make the sauce by adding honey, mayonnaise and condensed milk to a medium sized pot, whisk to combine. Add the shrimp to the sauce, and combine carefully with a large spoon.