Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4



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.