- 4
Ingredients
- Sauce for Shrimp:
- 2 lb Tiger Shrimp 21/25 per pound, peeled and deveined
- 2 Egg
- 6 oz Walnuts
- 4 c Canola Oil
- 8 Tbsp Sugar
- 1/4 c Water
- 2 c Cornstarch
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/3 c Mayonnaise
- 1 c Sweetened Condensed Milk
- 4 Tbsp Honey
- 2 tsp Vinegar
- 1/8 tsp Salt
Preparation
Step 1
Prepare Walnuts:
Heat 1 inch deep of oil in pan on med/high heat. Add walnuts and fry just until lightly golden brown. Take them out and drain off oil. Then in a small pan, heat up the water and sugar and cook over low heat until dissolved. Add walnuts and stir until walnuts are coated with syrup for about 5 min. Transfer to plate and let cool.
Make Sauce for Shrimp:
In a medium size bowl, mix all ingredients from list above.
Cooking Shrimp:
Get a container, add cornstarch and set aside.
Once shrimp is peeled and deveined, drain and pat dry. Season with salt and pepper.
Crack egg and and whisk.
Pour into shrimp bowl and mix.
Dredge the shrimp in the cornstarch.
Heat up oil again until hot on med/high heat.
Fry them until golden brown.
Take out and drain.
Put shrimp in large mixing bowl, add sauce and mix.