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

• 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.