Honey Walnut Shrimp
½ cup chopped walnut pieces
¼ cup sugar
½ pound shrimp
3 cups oil for deep-frying
1 egg, lightly beaten
4 tablespoons cornstarch
1½ tablespoons honey
3 tablespoons mayonnaise
3¾teaspoons freshly squeezed lemon juice
3 tablespoons coconut milk
Yields 2 cups
The sweet flavor of coconut milk nicely balances the tart lemon in this popular restaurant dish.
Earlier in the day, boil the walnut pieces for 5 minutes. Drain well. Spread the sugar on a piece of wax paper. Roll the walnut pieces in the sugar and allow to dry.
Peel and devein the shrimp. Wash and pat dry with paper towels.
Heat oil to 375°F. While waiting for oil to heat, mix the egg with the cornstarch to form a batter. Dip the shrimp in the egg batter. Deep-fry the shrimp until they turn golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Cool.
Combine the honey, mayonnaise, lemon juice, and coconut milk. Mix in with the shrimp. Serve on a platter with the sugared walnuts arranged around the shrimp.