Honey Walnut Shrimp

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).

Ingredients 

• 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)

Directions 

1. Combine water and sugar in a small saucepan, bring to a boil and add walnuts
2. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. Whip the egg whites in a medium bowl until foamy, then stir in the mochiko to a pasty consistency.
4. Heat the oil in a heavy deep skillet over medium-high heat.
5. 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
6. In a medium serving bowl, stir together the mayonnaise, honey and sweet condensed milk. Add the shrimp and toss to coat with the sauce.
7. Sprinkle the candied walnuts on top and serve.