Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1 cup water
⅔ cup white sugar
½ cup walnuts
Four large egg whites
⅔ cup mochiko (glutinous rice flour)
1 cup vegetable oil for frying
1 lb large shrimp, peeled and deveined
¼ cup mayonnaise
2 tbsp. honey
1 tbsp. Canned sweetened condensed milk
Stir the water and sugar together in a small saucepan over high heat. Then add walnuts and bring to a boil. Walnuts should be boiled for 2 minutes, drained, and then placed on a cookie sheet to dry.
In a medium bowl, beat egg whites until frothy. Add mochiko and stir until it takes on a pasty consistency.
Heat the oil in a large, deep skillet set over medium-high heat.
Shoursimp should be dipped in mochiko batter before being fried in batches for about five minutes or until golden brown. Use a slotted spoon to remove and drain on paper towels.
Combine mayonnaise, honey, and sweetened condensed milk in a medium serving bowl. Add the fried shrimp and combine with the sauce. Serve with candied walnuts on top.