Here’s a Chinese restaurant favorite that was a big hit on the kitchen table the first time I made it.
You’re going to have leftover sweet condensed milk, but you can use it to cream your morning coffee, or spread it on Saloon Pilot crackers (my late father-in-law's favorite).
- WATER, 1 cup
- WHITE SUGAR, 2/3 cup
- WALNUTS, ½ cup
- EGG WHITES, 4
- MOCHIKO, ½ cup
- MAYONNAISE, ¼ cup
- LARGE SHRIMP, 1 pound
- HONEY, 2 tablespoons
- SWEET CONDENSED MILK, 1 tablespoons
- VEGETABLE OIL, 1 cup (for frying)
- Combine water and sugar in a small saucepan, bring to a boil and add walnuts
- Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
- Whip the egg whites in a medium bowl until foamy, then stir in the mochiko to a pasty consistency.
- Heat the oil in a heavy deep skillet over medium-high heat.
- Dip the shrimp into the mochiko batter, then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels
- In a medium serving bowl, stir together the mayonnaise, honey and sweet condensed milk. Add the shrimp and toss to coat with the sauce.
- Sprinkle the candied walnuts on top and serve.