Recipes for "honey walnut shrimp"

Gather all ingredients.

Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.

Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.

Remove with a slotted spoon and drain on paper towels.

Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.

Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.

Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.

Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.

Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.

Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.

Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.

Serve shrimp with the walnuts and honey dressing.