2 servings
Ingredients
- 1 cup water
- 2/3 cup white sugar
- 3/4 cup walnuts
- 4 egg whites
- 2/3 cup rice flour (mochiko)
- 18 shrimp
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon canned sweetened condensed milk
- 1 tablespoon lemon juice
- pinch of salt
- 1 cup vegetable oil
Directions
Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain. Place and spread out the walnuts on a cookie sheet to dry.
Whip egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency.
In a medium serving bowl, stir together the mayonnaise, honey, sweetened condensed milk, lemon juice and a pinch of salt.
Heat the oil in a heavy deep skillet over medium-high heat. (Pour enough oil so it is about 1/4 inch high in the pan).
Dip shrimp into the rice flour batter (make sure the shrimp are completely covered in batter), and then add the shrimp to the hot oil. Fry the shrimp in the hot oil until golden brown, about 5 minutes. Make sure to flip shrimp after about 2-3 minutes. (Be careful, as the oil will splatter).
Remove with a slotted spoon and drain on paper towels.
Add shrimp to the bowl with sauce, and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Serve with rice and green beans. Garnish with green onions.
Recipe originally found on All Recipes.
If you grew up near Altamonte Springs, Florida, and ever went to the amazing Chinese restaurant, Eastern Pearl, this recipe tastes very similar to their Silken Shrimp dish. My sister, Lauren, found this recipe and it is a game changer. So good and packed with flavor!
Nicole Flips for Food 